Flaky, sweet, and packed with tropical flavor, Pastelitos de Guayaba (Guava Pastries) are a beloved Cuban bakery staple perfect for breakfast or dessert.
Made with buttery puff pastry and rich guava paste, these treats bake into golden pillows that are delightfully crisp on the outside and lusciously sweet in the center.
Flavors That Make It Shine: Key Ingredients for Homemade Cuban Guava Pastelitos
- Puff pastry sheets – Buttery and airy, these form the crisp layers that puff up perfectly in the oven.
- Guava paste – Sweet and slightly tangy, this tropical fruit concentrate is the star filling that defines pastelitos.
- Large egg – Lightly beaten, it’s brushed on top for that irresistible golden finish.
- White sugar – Dissolved into a quick syrup, it gives the final pastries a glossy bakery-style sheen.
- Water – Used both for sealing the pastry edges and creating the simple syrup glaze.
Let’s Bake! Easy Steps to Make Pastelitos De Guayaba
Start by preheating your oven and slicing the guava paste into thick, luscious strips.
Unfold the puff pastry onto parchment, and layer guava down the center in tidy rows. A little water brushed along the edges helps seal in that fruity treasure.
Lay the second sheet on top and slice the layered pastry into strips, making sure each one hugs the guava perfectly. Seal those edges tight with a fork or your fingertips.
Cut crosswise into perfect squares—each with a peek of guava at the edges, just like the ones you’d find in a Cuban bakery.
Brush the tops with whisked egg, then bake until golden, puffed, and fragrant. While they bake, stir up a simple syrup.
Once out of the oven, brush on the syrup while warm for that signature pastelito sheen. Let them cool slightly before serving.
Sweet Tips for Guava Pastry Success
For the most authentic pastelitos, always opt for guava paste—not guava jelly. The paste holds its shape during baking, giving you those thick, fruity bites with every pastry. If you prefer a little extra indulgence, a thin layer of cream cheese beneath the guava paste adds a creamy contrast that pairs beautifully with the sweet-tart fruit.
Make sure the puff pastry stays cold before baking. This ensures maximum puff and crispness. If the dough softens too much during assembly, pop it in the fridge for 10 minutes before baking.
For an extra glossy finish, apply the simple syrup while the pastelitos are still warm. This gives them a light sheen and just the right touch of sweetness.
Keeping Them Fresh: Storing Your Pastelitos De Guayaba
If you have leftovers (which is rare!), store your pastelitos in an airtight container at room temperature for up to two days. To keep them crisp, reheat in a 300°F oven for 5–8 minutes.
For longer storage, freeze the unbaked assembled pastries on a tray, then transfer to a sealed bag once solid. Bake straight from frozen, adding a few minutes to the cook time—no need to thaw.
These pastries are at their best the day they’re made, but with the right storage, you can enjoy that golden, guava-filled goodness anytime.
Tropical Guava Pastries
Ingredients
- 3 tablespoons granulated sugar
- 1 large egg thoroughly beaten
- 1 package guava paste
- 1 package puff pastry sheets such as Pepperidge Farm
- Water 3 tablespoons plus additional for sealing edges
Instructions
- Preheat the oven to 420°F and prepare a baking sheet by lining it with parchment paper. Slice the guava paste into ¼-inch thick segments and set them aside. In a small bowl, beat the egg until well mixed.
- Unfold one sheet of puff pastry directly onto the lined baking tray. Arrange the guava slices in three horizontal rows, ensuring approximately a ½-inch border of pastry remains uncovered around each row.
- Moisten the exposed borders around the guava rows with a small amount of water to aid in sealing. Drape the second puff pastry sheet evenly over the guava-topped layer. Use a sharp knife or pizza cutter to divide the layered pastry into three long strips, each centered over a guava row.
- Gently separate these three strips and press the edges together, sealing them by pinching with your fingers or crimping with a fork. Next, cut across the strips perpendicularly to create nine individual pastries, each revealing a peek of guava at both ends.
- Brush the surface of each pastry with the beaten egg. Transfer the baking sheet to the oven and bake for approximately 22 minutes, or until the pastries are puffed and deeply golden.
- As the pastries bake, prepare a simple syrup by combining 3 tablespoons of water with 3 tablespoons of sugar in a microwave-safe cup. Heat for one minute or until the sugar dissolves completely.
- Upon removing the pastries from the oven, brush them immediately with the warm syrup. Allow them to cool thoroughly before gently separating them by hand or using a knife if necessary.
