Variations and substitutions for cheese pastries

• Homemade puff pastry — If you are feeling ambitious, homemade puff pastry will deliver an even more buttery and flaky result than store bought.
• Phyllo dough — For a lighter and crispier shell, phyllo dough makes a wonderful substitute that still delivers a beautifully flaky texture.
• Crescent roll dough — In a pinch, crescent roll dough is a quick and easy substitute that produces a softer, pillowy pastelito.

• Guava and cheese — Add a layer of guava paste alongside the cream cheese for the classic and beloved guava and cheese pastelito combination that is equally iconic.
• Nutella and cream cheese — Swap the plain cream cheese for a combination of Nutella and cream cheese for a rich and indulgent chocolate hazelnut twist.
• Sweetened cream cheese — Add a tablespoon of powdered sugar and a splash of vanilla to the cream cheese filling for a slightly sweeter and more dessert like version.

• Turbinado sugar — Also known as raw sugar, turbinado sugar has larger crystals that create an even more satisfying crunch and a beautiful golden sparkle on the pastry with a subtle caramel like flavor.
• Coarse sugar — Also known as decorating or sanding sugar, coarse sugar holds up beautifully during baking and creates a stunning, glittery crust that looks just as impressive as it tastes.
• Cinnamon sugar — A blend of granulated sugar and ground cinnamon pressed into the dough adds a warm, spiced sweetness that complements the tangy cream cheese filling beautifully.
• Coconut sugar — Coconut sugar is a wonderful natural alternative that adds a subtle caramel and toffee like depth of flavor while still creating that signature sweet crust.

• Dairy free — Use a dairy free cream cheese alternative to make these pastelitos completely dairy free without sacrificing the creamy, indulgent filling
• Gluten free — Look for a good quality gluten free puff pastry to make these pastelitos accessible for those with gluten sensitivities

Storage instructions for Cuban Cheese Pastelitos

Storing Baked Pastelitos

• Once fully cooled, store baked pastelitos in an airtight container at room temperature for up to 2 days, keeping them in a single layer to protect the flaky pastry from getting crushed.
• For longer storage, place them in an airtight container in the refrigerator for up to 4-5 days, keeping in mind that the pastry may soften slightly.
• To bring them back to their perfectly flaky and golden glory, reheat them in the oven or air fryer at 350°F for about 5-7 minutes and they will taste just as fresh and delicious as the day they were made.
• Avoid reheating in the microwave as this will make the puff pastry soft and chewy rather than light and crispy.

Storing Unbaked Pastelitos

• Unbaked pastelitos freeze beautifully, making them a fantastic make ahead treat that you can have ready to go whenever a craving strikes.
• To freeze, assemble your pastelitos completely, place them in a single layer on a parchment lined baking sheet and freeze for 1-2 hours until frozen solid.
• Once frozen solid, transfer them to a freezer safe zip lock bag or airtight container and store in the freezer for up to 2-3 months.
• When ready to bake, there is no need to thaw — place them directly from the freezer onto a parchment lined baking sheet, coat with sugar, and bake at 375°F for about 25-30 minutes until perfectly golden brown and delicious.