In 2021, I was on a quest to find more recipes that included guava and I came across this Cuban/Puerto Rican treat called pastelitos de quayaba y queso. I’ve watched so many recipes and tried it so many different ways and now this is my go-to for when I want to make this quick and easy treat.
If you’re a guava lover like me, you’re welcome!!
Ingredients
- Pastry
- 1 Pack Puff Pastry (thawed)
- 1/2 block guava paste (cut into pieces)
- 8 oz cream cheese (room temperature)
- 1/3 cup powdered sugar
- 2 teaspoons vanilla
- 1 beaten egg (for egg wash)
- Simple Syrup
- 1/4 cup water
- 1/4 cup sugar
Tools
- Rolling Pin
- Flour (for your surface and tools)
- Knife, Pie Cutter, or Pizza Cutter
- 1 – 2 Baking Sheets
- Parchment Paper
- 1 – 2 Pastry Brush (1 for egg wash, 1 for simple syrup or just rinse/reuse)
- Piping bag
Directions
Make your simple syrup by boiling equal parts water and sugar. Set aside to cool.
Preheat your oven to 400 degrees Fahrenheit. Line your baking sheets with parchment paper. Set aside.
Make your cream cheese filling by combining the cream cheese, powdered sugar, and vanilla in a bowl. Mix to a smooth consistency. Put into piping bag if you have one. If not, make your own with a clipped sandwich bag or spoon on the cream cheese when you get to this step. No one will know the difference.
On a floured surface roll out your puff pastry dough. Don’t forget to flour your rolling pin before rolling. Sticking dough is no fun.
Use your knife or cutter and cut your puff pastry into 8 pieces if your making the triangle-shaped fold over pastry or 9 if you’re doing rectangles. If you want to mix it up and do both shapes, be sure to have an equal amount of squares for the covers.
Add your guava paste slices on each pastry (obviously if you’re doing squares only half will have pastry and the other half will go on top). Then, add your cream cheese filling. Don’t go to crazy with the filling, you want the tops or the foldovers to be able to close.
Put egg wash around your pastry edges and fold over for the triangles. Repeat with your second puff pastry. For the rectangles, cut your second puff pastry into an equal number of squares and cover your filled rectangles.
Press around the edges/closings. Move your pastries to your prepared baking sheets. Make 1 – 2 slits in the top of each pastry. Brush the top of the closed pastries with egg wash.
Put into the oven for about 10-15 minutes or until golden brown.
Once done. Remove from the oven and add your simple syrup on top with a pastry brush.
Let cool, then devour.
Tips
If you don’t have powdered sugar or vanilla, just use cream cheese only. A lot of recipes do not even do this step. I just like the sweeter taste.
If you don’t want to make a simple syrup, skip this step. It’s still tasty just not shiny.