Cuban Pastelitos de Guayaba
Flaky Guava Pastries
These classic Cuban pastelitos are made with layers of flaky puff pastry and a sweet guava filling. Brushed with a light sugar glaze, they bake until beautifully puffed, golden, and glossy.
Makes: 9 pastelitos
Bake: 400°F for 18–22 minutes
Ingredients
Pastelitos
1 package frozen puff pastry containing 2 sheets, thawed but still cold
12–14 ounces guava paste
1 large egg
1 tablespoon water
Simple Syrup
¼ cup granulated sugar
¼ cup water
Instructions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Cut the guava paste into 9 pieces, each approximately ¼-inch thick.
Unfold the first sheet of cold puff pastry and gently press out any creases. Cut it into 9 equal rectangles or squares.
Arrange the pastry pieces on the prepared baking sheet. Place one piece of guava paste in the center of each, leaving a border around the edges.
Cut the second puff pastry sheet into 9 matching pieces. Place one over each guava-filled pastry.
Press the edges gently to seal. Do not press too firmly, or the pastry may not rise properly. Cut two or three small slits in the top of each pastelito to allow steam to escape.
Whisk the egg with 1 tablespoon of water. Lightly brush the tops with the egg wash, avoiding the cut edges.
Refrigerate the assembled pastelitos for 10–15 minutes. Keeping the pastry cold helps create flaky layers.
Bake for 18–22 minutes, until the pastries are puffed and deep golden brown.
While they bake, combine the sugar and water in a small saucepan. Bring to a gentle simmer and cook for 2–3 minutes, stirring until the sugar dissolves. Remove from the heat.
Brush the warm pastelitos lightly with the simple syrup as soon as they come out of the oven. Allow them to cool for several minutes before serving because the guava filling will be very hot.
Tip
For pastelitos de guayaba y queso, add a small slice of cream cheese on top of each piece of guava paste before covering it with the second layer of pastry.