Pastelitos de guayaba, also known as guava pastries are popular cuban pastries that are common in Cuban bakeries. I grew up eating these delicious pastries from local bakeries in Miami. These guava pastelitos are a big part of my childhood and I enjoyed these weekly when my dad would take me to the local Cuban bakery.
Since my dad was a Cuban chef and I work with local Cuban bakeries managing their social media, I have been able to get my hands on an authentic Cuban pastelito recipe that is easy to make at home and is perfect every time. This recipe is the most authentic recipe that's as close to a cuban bakery as you can get at home.
What is a pastelito?
Cuban pastelitos are small, flaky pastries filled with a sweet and savory filling. They are a popular Cuban treat, often enjoyed for breakfast, snack, or dessert.
There are many variations of pastelitos, but the most common fillings include:
- Guava: A sweet and tangy fruit paste.
- Cheese: cream cheese filling.
- Picadillo: savory pastelito filled with cuban minced meat
The pastry itself is typically made with puff pastry or a similar flaky dough. It is often deep-fried or baked until golden brown and crispy.
Pastelitos are a delicious and versatile treat that can be enjoyed in many different ways.
Pastelito De Guayaba Ingredients
- Puff Pastry - Storebought puff pastry sheets, I used Pepperidge Farms brand.
- Water - The water in this guave pastry recipe acts as the glue between pastry sheets and is used to make the simple syrup.
- Guava paste - The star of the show, this delicious guava paste softens in the oven to make a delicious filling.
- Eggs - A whisked egg brushed on the top of the pastry ensures a golden pastry top
- Sugar - Once the pastry comes out of the oven, the simple syrup is generously brushed over the top of the golden pastry squares.
How to make Guava Pastelitos
- Heat oven to 400F. Line a baking sheet with parchment paper and cut ¼ inch thick slices of the guava paste. Add the egg to a small bowl, beat, then set aside.
- Unfold the puff pastry sheet over the parchment paper.
- Place the guava paste strips in three rows, leaving about ½ an inch of pastry on each side.
4. Brush water on the exposed puff pastry around the guava paste and them lay the remaining puff pastry over the guava paste.
5. Using a knife or pizza cutter cut the puff pastry into three strips with the guava pasta in the center of each strip.
6. Carefully slide the three strips away from each other and seal the edges using your fingertips or the tines of a fork.
7. Using a knife cut the pastry dough and guava paste perpendicular to the long strips, leaving you with 9 pastries. Each pastry has a little bit of guava peaking through at the ends, just like the ones available at most Cuban bakery.
8. Crack an egg into a small bowl and whisk it until well combined and then brush the tops of the puff pastries with the egg.
9. Bake at 420F for about 22 minutes or until golden brown and puffed up.
10. While the pastries are baking, make your simple syrup by adding 3 tablespoon of water with 3 tablespoons of white sugar to a cup and microwaving for 1 minute or until the sugar is fully dissolved.
11. Once out of the oven, brush the top with simple syrup and allow to cool.
12. Allow the pastries to cool off and then carefully rip them apart, use a knife if needed.
Guava Pastry Substitutions
Craving those delightful Cuban pastelitos de guayaba but missing a key ingredient? Fear not, pastry adventurer! Here are some clever substitutions to keep your taste bud trip to Cuba on track:
Puff Pastry in a Pinch:
- Phyllo Dough: This versatile dough can be layered to create a flaky crust similar to puff pastry. However, phyllo dough dries out quickly, so handle it with care and brush generously with melted butter between layers to maintain moisture.
- Pie Dough: While not as light and flaky, a good quality refrigerated pie dough can work in a pinch. What you'll end up with will be be like a guava pop tarts
- Flaky Croissant Dough: This alternative offers a buttery and flaky texture. You might need to adjust the baking time slightly as croissant dough can brown faster.
Guava Filling Flexibilty:
- Apple Pie Filling - Opt instead for apple pie filling for apple turnovers.
- Cream Cheese - You can make make cheese pastelitos with cream cheese
- Pineapple Preserves - Want a tropical spin, swap the guava paste with pineapple preserves.
- Spinach and cheese - For a savory spin on these pastries, try these spinach and feta turnovers.
Top tips for making pastelitos de guayaba
Cuban guava pastelitos are a delightful treat - flaky puff pastry enveloping a sweet and tangy guava filling. But achieving that perfect balance of crispy crust and gooey guava goodness can seem tricky. Here are some top tips to elevate your pastelito game:
The Power of Puff Pastry:
- Quality Matters: Use high-quality puff pastry for the best results. Look for frozen puff pastry sheets that are all-butter and unfilled. Avoid pre-rolled puff pastry dough, as it might not puff as well.
- Thaw Thoroughly: Thaw the puff pastry sheets completely in the refrigerator before using. This ensures even cooking and prevents the dough from tearing.
- Temperature is Key: For a perfectly crisp and flaky crust, ensure the puff pastry is cold before assembling the pastelitos. You can even pop it back in the refrigerator for a few minutes before working with it.
Assembly and Baking:
- Egg Wash Elegance: Brush the tops of your pastelitos with an egg wash before baking. This creates a beautiful golden brown color and adds a touch of shine.
- Temperature Matters: Bake your pastelitos in a preheated oven at a high temperature. This ensures a crispy crust and prevents the pastry from becoming soggy.
- The Power of Cooling: Let the guava pastries cool slightly on a wire rack before serving. This allows the filling to set further and prevents them from becoming mushy.
Storage for pastelitos de guava
While eating your Cuban pastelitos fresh is the ideal, if that's not an option here are some storage alternatives.
Freshly Baked Pastelitos:
- Room Temperature (Short Term): Freshly baked pastelitos can be stored at room temperature in an airtight container for up to 2 days. This is a good option for enjoying them within a short period.
Refrigerator (For Longer Storage):
- Airtight Container: Once the pastelitos have cooled completely, store them in an airtight container in the refrigerator for up to 5 days. The cooler temperature will help the pastry crust stay crispier for longer.
- Reheating: When ready to enjoy, preheat your oven to 350°F (175°C). Wrap the pastelitos loosely in foil and warm them for 3-7 minutes, or until heated through.
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Pastelitos De Guayaba (Guava Pastries)
Ingredients
- 1 package puff pastry sheets I used Pepperidge Farm
- 1 package guava paste
- 1 Large Egg whisked
- 3 Tablespoons white sugar
- 3 Tablespoons water and more for sealing the puff pastry sheets
Instructions
- Heat oven to 420F. Line a baking sheet with parchment paper and cut ¼ inch thick slices of the guava paste. Add the egg to a small bowl, beat, then set aside.
- Unfold the puff pastry sheet over the parchment paper.
- Place the guava paste strips in three rows, leaving about ½ an inch of pastry on each side.
- Brush water on the exposed puff pastry around the guava paste and them lay the remaining puff pastry over the guava paste.
- Using a knife or pizza cutter cut the puff pastry into three strips with the guava pasta in the center of each strip.
- Carefully slide the three strips away from each other and seal the edges using your fingertips or the tines of a fork.
- Using a knife cut the pastry dough and guava paste perpendicular to the long strips, leaving you with 9 pastries. Each pastry has a little bit of guava peaking through at the ends, just like the ones available at most Cuban bakery.
- Crack an egg into a small bowl and whisk it until well combined and then brush the tops of the puff pastries with the egg.
- Bake at 420F for about 22 minutes or until golden brown and puffed up.
- While the pastries are baking, make your simple syrup by adding 3 tablespoon of water with 3 tablespoons of white sugar to a cup and microwaving for 1 minute or until the sugar is fully dissolved.
- Once out of the oven, brush the top with simple syrup and allow to cool.
- Allow the pastries to cool off and then carefully rip them apart, use a knife if needed.
Eli says
LOved it