Guava Cheese Pastry

A plate of homemade guava cheese pastries with golden, flaky puff pastry and glossy red guava filling, arranged on a white ceramic plate with embossed details.

These Guava Cheese Pastry are a Cuban-inspired treat featuring sweet guava paste and tangy cream cheese wrapped in flaky puff pastry. Quick and easy to make in just 30 minutes, they're perfect for breakfast, dessert, or a coffee break.

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Course: Dessert, Snack

Cuisine: Cuban, Puerto Rican

Keyword: Cuban guava and cheese pastry, Guava and cheese pastelitos, Guava and cream cheese puff pastry, Guava Cheese Pastry, Guava pastry recipe, Puerto Rican guava and cheese pastry

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: pastries

Calories: 190kcal

Cost: $10

Equipment

Baking sheets (Standard-size)
Rolling pin (Optional, for smoothing pastry)
Sharp knife or pizza cutter (For cutting pastry squares)
Fork (For sealing pastry edges)
Pastry brush (For egg wash application)
Small mixing bowl (For egg wash preparation)
Wire rack (For cooling baked pastries)

Ingredients

2 sheets Puff pastry - Thawed
1 Egg - For egg wash
1 tablespoon Water For egg wash - For egg wash
¼ cup Turbinado sugar - Optional, for topping
6 oz Cream cheese - Softened
6 oz Guava paste - Cut into ¼-inch slices
1 tablespoon Sugar - for sweeter filling
½ teaspoon Vanilla extract - Optional
1 pinch Salt - Enhances flavor

Instructions

Thaw puff pastry according to package directions (30-40 minutes) until pliable but cool.
Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
Mix softened cream cheese with optional vanilla, sugar, and salt until smooth. Slice guava paste into ¼-inch thick pieces.
Unfold each puff pastry sheet on a lightly floured surface and roll slightly to smooth. Cut each sheet into 9 squares (3×3 inches each).
Place 1 tablespoon of cream cheese in the center of each square, then top with a guava slice. Leave a ½-inch border around edges.
Fold pastry as desired (triangle, rectangle, or two-layer pocket). Seal edges with a fork.
Whisk egg with water and brush over pastries. Sprinkle with turbinado sugar if desired. Cut small vents in the top (if using a square shape).
Bake for 15-18 minutes, until puffed and golden brown. Monitor after 12 minutes to prevent overbrowning.
Let pastries cool for 5 minutes on the baking sheet, then transfer to a wire rack. Optionally, dust with powdered sugar before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition