Creamy Guava Cream Cheese Pastry - Pastelitos De Guayaba

This guava cream cheese pastry recipe (also known as Pastelitos de Guayaba y Queso), tastes exactly like the ones you find in a Cuban bakery — flaky, buttery pastry with sweet guava and silky cream cheese inside.

Once you make these, you’ll realize how “dangerously simple” bakery-level pastries can actually be. Do you enjoy fruity treats? Try this Fresh Pineapple Pie From Scratch. Now for the guava cream cheesy pastry delight as promised!

Jump to:

• Video Instructions
• Try This Guava Cream Cheese Pastry
• Why You’ll Love This Recipe
• Ingredients & Substitutions 
• Instructions
• Pro Cooking Tips 
• What Can You Serve With This?
• FAQs
• Recipe

Video Instructions

Try This Guava Cream Cheese Pastry

If you love the combination of sweet and creamy desserts, this guava cream cheese pastry is a must-try. They come out beautifully puffed and golden, with that perfect balance of fruity sweetness and creamy richness. They’re unbelievably easy to make at home. 

Why You’ll Love This Recipe

• True bakery flavor without the effort: This gives you those authentic Cuban-style pastry vibes — the kind people think require pastry chefs — but the process is incredibly straightforward.
• The texture is perfect every time: Light, crisp pastry outside, warm creamy center inside. I’ve tested this multiple times, and puff pastry delivers that consistency beautifully.
• The flavor combo is unbeatable: Guava + cream cheese is iconic for a reason. The sweetness, tropical depth, and slight tang just work.
• Great for breakfast, dessert, or entertaining: These disappear fast at brunch tables, but they also make a gorgeous dessert plate with zero stress.
• They freeze extremely well: I love making a batch, freezing some, and baking fresh pastries whenever I want — this saves so much time!

Ingredients & Substitutions 

• Puff pastry sheets: This is what gives the pastry those beautiful flaky layers and golden puff. Keep it cold — warm pastry won’t rise well. Crescent dough works if puff pastry isn’t available. It won’t puff the same, but still tastes fantastic.
• Guava paste: This is the heart of the pastry. It holds its shape, melts just enough, and gives that deep, sweet tropical flavor. Guava jam works, but I chill or freeze spoonfuls briefly so it doesn’t leak. Strawberry jam is a great alternative too.
• Cream cheese: Adds silky richness and the slight tang that balances guava perfectly. Softened cream cheese blends more smoothly and bakes better. If you can’t do cream cheese, Mascarpone works beautifully. Ricotta also works, but make sure it’s well-strained.
• Egg wash: This gives the pastry that shiny, golden bakery finish. I use milk wash works if I’m out of eggs.
• Coarse sugar (optional): I love the crunch and sparkle it adds — totally optional but highly recommended.

Instructions

1. In a bowl, whisk the cream cheese, sugar, and vanilla together until smooth and creamy.

2. Preheat oven to 400°F (200°C). Unroll the sheet of puff pastry and slice with a sharp knife or pizza cutter into 8 rectangles (equal portions).

3. Add cream cheese filling to the center of each rectangle. Top with guava paste using a spoon or spatula. Fold over and seal edges tightly with the tines of a fork. 

4. Brush the tops of the pastries with egg wash (egg yolks mixed) using a pastry brush. Sprinkle coarse sugar over the pastry dough if you are using sugar.

5. Bake on a parchment paper-lined tray or baking sheet for 18–20 minutes, until puffed and golden brown.

6. Let these Latin pastries cool on a cooling rack for about 5 minutes (room temperature is too much) — the guava gets extremely hot inside — then enjoy your guava pastelitos warm. Store in an airtight container in the fridge for up to 3 days.

Also try Toasted Coconut Donuts with Lychee Glaze for a tropical-inspired treat.

Pro Cooking Tips 

• Keep the pastry cold: Warm puff pastry loses its layers and won’t puff properly in my experience. If it starts getting soft, I pop it back in the fridge for a few minutes.
• Don’t overfill: Guava expands when hot. A moderate amount gives the best clean bite without bursting.
• Seal the edges well: Press firmly with a fork — I find this prevents leaking and gives that classic pastry look.
• Only brush the top of each pastry with egg wash: Avoid brushing the sealed edges — egg wash can actually prevent sealing.
• If using jam or quince paste instead of guava paste: Freezing small scoops for 10 minutes before baking has saved me from leaking more than once.

What Can You Serve With This?

• Cuban Coffee
• Espresso
• Hot chocolate
• Vanilla ice cream
• Whipped cream
• A glass of cold milk

Looking for another comforting dessert? Try Banana Foster Bread Pudding

Recipe