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Pastelitos de Guayaba

These easy pastelitos have a delicious cream cheese and guava filling wrapped in flakey puff pastry.
Course Dessert
Cuisine argentina, cuba, latin, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 pastries
Calories 435kcal


  • 8 ounces cream cheese room temperature
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 tsp salt
  • 6 ounces guava paste
  • 1 tablespoon all-purpose flour to dust counter
  • 1 package frozen puff pastry thawed, two sheets
  • 1 egg
  • 1/4 cup turbinado or sanding sugar optional


  • Heat oven to 400F. Line a baking sheet with parchment paper and cut 1/4 inch thick slices of the guava paste. Add the egg to a small bowl, beat, then set aside.
  • Add the cream cheese, and salt to a stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer.
  • Cream the cheese for a minute then add in the powdered sugar and vanilla extract. Mix until well combined then scrape the bowl down and transfer to a piping bag, or a plastic bag, with the tip snipped off.
  • On a lightly floured surface roll the thawed puff pastry out to about 1/8 an inch. Cut into roughly equal squares or rectangles. Repeat the process for the second pastry sheet.
  • Transfer six of the squares to a parchment-lined baking sheet then pipe a thin layer of the cream cheese mixture onto each square leaving about 1/2 an inch of space from the edge. Place the guava paste slices on top of the cream cheese mixture cutting as needed to maintain the clear edge.
  • Brush the edges with the egg wash then top with another square of puff pastry. Press the edge together then use a sharp knife to cut the edges and clean them up. This is optional but it helps seal the pastelitos and gives them a nice presentation.
  • Brush the top with the egg wash then sprinkle with turbinado sugar. You can score the top if desired.
  • Bake at 400F for about 15 minutes or until golden brown and puffed up.



  • Don't be stingy with that filling, it's the best part! If some leaks out it's really not a problem. 
  • Everyone's oven is a bit different so keep an eye on the pastries toward the end of the bake. They go from perfect to burnt fairly quickly.
  • To score or not to score? Cutting the top will restrict the puffiness of your pastry. I like that because it makes it easer to eat but if you want that very tall look skip the scoring.
  • You can TOTALLY make these with pastry from scratch. Use my favorite butter crust recipe and you'll have a delicious but n0t as flakey pastelito.


Serving: 1pastry | Calories: 435kcal | Carbohydrates: 36g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 288mg | Potassium: 75mg | Fiber: 1g | Sugar: 11g | Vitamin A: 365IU | Calcium: 33mg | Iron: 2mg