Cuban
Pastelitos de guayaba
These Cuban bakery pastries bake up deeply flaky with warm, ruby guava paste tucked inside. A light brush of almíbar after baking gives them the familiar glossy, sweet finish.
Ingredients
- Frozen puff pastry, thawed but cold1/2 sheet, about 125g
- Guava paste, cut into 2 thick rectangles3 oz
- All-purpose flour, for dusting1 tbsp
- Egg1 small
- Water, divided3 tbsp
- Granulated sugar2 tbsp
- Fine salt1 pinch
Method
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Lightly flour the counter and roll the cold puff pastry into a rectangle about 1/8 inch thick.
- Cut the pastry into 4 equal rectangles, making 2 bottoms and 2 tops.
- Place 1 rectangle of guava paste in the center of each bottom pastry, leaving a border all around.
- Beat the egg with 1 tablespoon water and a pinch of salt, then brush the pastry borders lightly with the egg wash.
- Cover each guava-filled pastry with a top rectangle and press the edges gently to seal without flattening the layers.
- Trim the edges neatly if needed, then cut 2 small slits on top of each pastelito for steam.
- Brush the tops lightly with egg wash and bake for 18 to 22 minutes, until puffed, crisp, and golden brown.
- While the pastelitos bake, simmer the sugar with the remaining 2 tablespoons water for 2 minutes to make a light almíbar.
- Brush the hot pastelitos with the warm almíbar as soon as they come out of the oven.
- Let them cool for 5 to 10 minutes before serving so the guava sets slightly.
Common questions
Can I substitute the guava paste if I can’t find it?
Yes. Use thick guava jam or guava preserves that are very firm, but chill them first so they don’t leak. If they’re soft, mix with a little cream cheese for stability and easier filling.
How long do pastelitos de guayaba take from start to finish?
Plan on about 35 to 45 minutes total, including rolling, cutting, filling, and baking. If your pastry is getting warm, chill the assembled pastelitos for 10 minutes before baking for the flakiest result.
What are the most common mistakes when making these?
The biggest mistakes are using warm pastry, overfilling, and pressing the edges too hard. Warm dough gets greasy, too much filling leaks, and squashing the layers prevents the puff pastry from rising properly.
How should I store leftover pastelitos de guayaba?
Store cooled pastelitos in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a 350°F oven for 5 to 8 minutes to restore crispness; avoid microwaving if possible.
What’s the best way to serve pastelitos de guayaba?
Serve them warm, lightly brushed with the sugar syrup for shine, or dusted with a little sugar. They’re great with Cuban coffee, café con leche, or as a dessert on a platter with fresh fruit.