Estimated reading time: 3 minutes
These easy pastelitos de guayaba are crispy and flaky pastries that are filled with guava jelly. Served warm or room temperature, these puffy and delicate little pastries are perfect with a cup of coffee or tea. They are simple to make and don’t require many ingredients so give them a try!
My husband is from Puerto Rico and we both grew up in South Florida where Latin food is readily available and at all hours of the day/night. Suffice it to say, I ate plenty of Cuban food growing up but surprisingly, I had never had a pastelito until we started dating. And all I can say is wow, I fell in love with them just as I did with him.
I knew I had to figure out how to make pastelitos once we left Florida and I’m happy to say that they are very easy to make. Traditionally they come with guava paste inside or a combination of guava and cream cheese. I prefer only the jelly in mine but feel free to add a dollop of cream cheese to yours if you would like.
A word of caution here. Let them cool down a bit after pulling them out of the oven. I almost always burn my tongue on them because I’m too impatient to let them cool down. It’s common sense, I know, but somedays I lack it.
INGREDIENTS
All you need for pastelitos de guayaba are these 4 ingredients.
- frozen puff pastry (thawed)
- guava jelly or paste
- egg
- Sugar
INSTRUCTIONS
- Thaw frozen puff pastry according to package. I usually thaw on counter 30 mins or until I can roll pastry out flat
- Preheat oven to 400 degrees.
- Whisk egg in a bowl and set aside.
- Flatten 1 sheet of thawed puff pastry dough out on cutting board. Drop spoonsful of jelly and cream cheese (if using) onto dough in a grid of 9 rectangles. Take second thawed puff pastry sheet and place on top. Using a pizza cutter or knife, cut into 9 rectangles. Pinch dough to seal the sides.
- Brush egg on top of each pastry, sprinkle with sugar (opt).
- Bake at 400 degrees for 15-18 mins or until the tops are golden brown. Sometimes they will pouf up in the oven when cooking, just place the top piece back over the bottom piece and it will cool down in the correct orientation.
Storing & Reheating
Pastelitos de guayaba will keep for 3 days in an airtight container on the counter unless you added the cream cheese to the recipe. In that case you will need to keep them in the fridge, and they will keep for 1 week.
Reheat in the microwave in 15 second intervals or place in a 350-degree F oven for 8-10 minutes (preferred method).
If you really like this recipe, then give this recipe a 5-star rating please! Also, if you make them, I would love for you to post a picture on social media and tag me in it! Plus, you can fill out the form below if you have any questions or comments.
PASTELITOS
Ingredients
- 1 box Frozen puff pastry, 2 sheets thawed
- 1 egg whisked
- ⅓ cup guava jelly or paste
- 4 tbsp cream cheese optional
- 2 tbsp Sugar
Instructions
- Thaw frozen puff pastry according to package. I usually thaw on counter 30 mins or until I can roll pastry out flat.1 box Frozen puff pastry, 2 sheets
- Preheat oven to 400 degrees.
- Whisk egg in a bowl and set aside.1 egg
- Flatten 1 sheet of thawed puff pastry dough out on cutting board. Drop spoonful's of jelly and cream cheese (if using) onto dough in a grid of 9 rectangles. Take second thawed puff pastry sheet and place on top. Using a pizza cutter or knife, cut into 9 rectangles. Pinch dough to seal the sides.⅓ cup guava jelly or paste, 4 tbsp cream cheese
- Brush egg on top of each pastry, sprinkle with sugar (opt).1 egg
- Bake at 400 degrees for 15-18 mins or until the tops are golden brown. Sometimes they will pouf up in the oven when cooking, just place the top piece back over the bottom piece and it will cool down in the correct orientation.
Notes
