Sabores de Ybor

Pastelitos de guayaba are a Cuban breakfast and merienda staple — buttery, flaky pastries filled with sweet guava paste and sometimes a little cream cheese. They bake up golden and shiny, just like the ones you get at a Cuban bakery in Miami or Tampa. They’re incredibly easy because puff pastry does all the work, and they always impress.

Ingredients

Makes 8 pastelitos

• 1 box puff pastry (2 sheets), thawed
• 1 block guava paste (about 14 oz)
• 4 oz cream cheese, cold (optional)
• 1 egg (for egg wash)
• 1–2 tablespoons sugar (for sprinkling)

Instructions

1. Prep the pastry

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Unfold the puff pastry sheets onto a floured surface.
4. Cut each sheet into 8 equal rectangles (so 16 total pieces).
   • You’ll pair them to make 8 pastelitos.

2. Add the filling

1. Slice the guava paste into 8 equal slices.
2. Place each slice onto 8 of the rectangles, leaving a small border around the edges.
3. If using cream cheese, add a thin slice on top of the guava.

3. Seal the pastelitos

1. Lightly beat the egg to make an egg wash.
2. Brush the borders around the guava with egg wash.
3. Place a second pastry rectangle on top and gently press the edges to seal.
4. Use a fork to crimp the edges (optional but pretty).

4. Add shine and bake

1. Brush the tops with egg wash.
2. Sprinkle lightly with sugar.
3. Cut two small slits on top of each pastelito so steam can escape.
4. Bake for 18–22 minutes or until puffed, flaky, and golden brown.

5. Cool & serve

Let cool for 5–10 minutes (the guava gets very hot!).
Serve warm with café con leche.

Tips

• Don’t skip the sugar sprinkle — it gives that bakery-style glossy crunch.
• For extra shine, brush with a little simple syrup after baking.
• If you want a richer pastelito, add cream cheese; if you want classic Cuban bakery style, use just guava.