Guava and Cream Cheese Pastelitos (Printable)

Flaky puff pastry pockets filled with sweet guava paste and cream cheese, baked until golden and crisp.

# What You'll Need:

→ Pastry

01 - 1 package puff pastry sheets, thawed (approximately 14 oz)

→ Filling

02 - 5.3 oz guava paste, cut into thin slices
03 - 3.5 oz cream cheese, softened

→ Topping

04 - 1 large egg, beaten for egg wash
05 - 1 tablespoon granulated sugar, optional for sprinkling

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 8 equal rectangles for a total of 16 pieces.
03 - Place 8 rectangles on the prepared baking sheet, spacing them evenly.
04 - Top each base rectangle with a thin slice of guava paste and approximately 1 tablespoon of softened cream cheese, maintaining a clear border around all edges.
05 - Lightly brush the edges of each filled rectangle with water. Cover each with a second pastry rectangle and press edges firmly to seal.
06 - Use a fork to crimp the sealed edges. Gently score the pastry tops with a sharp knife to allow steam to escape during baking.
07 - Brush the top surface of each pastry with beaten egg. Sprinkle with granulated sugar if desired.
08 - Place in preheated oven and bake for 18 to 20 minutes until golden brown and puffed.
09 - Remove from oven and allow to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • They come together in under 35 minutes with ingredients you can grab without hunting through specialty stores.
  • The filling combination tastes like someone spent hours perfecting it, but you'll know better as you fold your second batch.
  • They're equally at home on a breakfast table with strong coffee or arranged on a dessert plate when you want to impress without stress.
02 -
  • Don't skip the water on the edges; it's what actually seals the pastry layers together, and a dry edge means a split seam during baking.
  • The guava paste needs to be sliced thin because a thick chunk stays too firm even after baking, but a thin layer melds into the cheese and pastry like it was always meant to be there.
03 -
  • Keep your puff pastry cold and work quickly; warm pastry becomes stubborn and won't puff properly in the oven.
  • The egg wash is non-negotiable if you want that restaurant-quality shine that makes people assume you're far more skilled than you actually are.
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