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5 from 1 vote

Pastelitos de Guyaba

These Pastelitos de Guyaba (Cuban Guava Pastry) are made with puff pastry and filled with sweet and slightly tart guava paste. Made with just four ingredients! Baked until they are golden brown and crispy, they are super easy to make and your family will fall in love with them! Perfect for breakfast, a snack or a coffee break.
Prep Time30 mins
Cook Time25 mins
Course: Breakfast
Cuisine: Cuban
Keyword: dairy free, guava, puff pastry
Servings: 6
Author: Lora

Ingredients

  • 2 sheets puff pastry I like Pepperidge Farms and it’s dairy-free
  • 1 package guava paste whatever is your favorite brand
  • 1 large egg
  • 1-2 Tablespoons turbinado sugar

Instructions

  • Remove the puff pastry from freezer and place on the counter to defrost for about 20-30 minutes (I remove the pastry from the box and leave it on the counter still wrapped in the paper).
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Place the guava paste on a cutting board and use a sharp knife to cut the guava into 12 sections (it's 4 portions of guava paste per fold and there are 3 folds of puff pastry). The paste is very hard and sticky, so take care while cutting it.
  • Unfold the first puff pastry sheet and place on the parchment paper.
  • Place 2 portions of the guava paste along each pastry fold section (space them out about 1-2 inches apart per section). So you’ll get 4 paste portions per pastry fold.
  • You could slightly roll the pastry like I did or leave it as it comes when you take out of the package. The puff pastry should be roughly 8 x 9 inches (20 x 22cm) Use the back of a knife to lightly score both sheets into 9 equal sections (3 squares across and 3 squares down).
  • Open up the second section of the puff pastry and place on top of the guava paste slices. (If you rolled out a little bit the first section, you’ll have to do the same with this section of puff pastry).
  • Use a sharp knife to score into squares (you don’t have to cut all the way through).
  • Egg wash:
  • Beat the egg with a fork with a teaspoon of water. Brush the egg wash on top of the puff pastry.
  • For a little sparkle and sweet crunch, sprinkle on some turbinado sugar.
  • Bake for 20-25 minutes (every oven is different so it may take 25-30 mins), or until pastry is golden brown and guava paste is gooey. Remove from oven and let cool for 5 minutes and enjoy with a nice cafecito!

Notes

  • Guava paste: If you aren’t able to find guava paste near you or online, you could sub it with a quince paste or even a nice and thick plum butter. It has to be something thick. If you use a thin jam it will just be very runny. Any leftover guava paste could be used to make guava muffins or a banana-guava quick bread!
  • Puff pastry: The Pepperidge Farms brand is dairy-free. IF you are ok with eating dairy products, find a nice brand with butter. Either way, the pastry will be delicious.
  • 
Vegan: To make these vegan, use the butter-free puff pastry and use a dairy-free milk instead of the egg wash.
  • 
To serve: These pastries are best served freshly baked. Just let them cool down about 5 minutes or so, as the paste will burn your tongue (trust me, everyone in my family has bitten into one without letting it cool enough!).
  • To Store: IF you have any leftovers, store in an airtight container for a few days in the fridge or on the counter for a day.