Okay, You Have to Try These: Cuban Guava Pastries
Alright, I have to tell you about this ridiculously easy treat—I mean, if you’re into guava (which, why wouldn’t you be?), you’re in for a proper treat. The first time I ever made these 3-ingredient Cuban guava pastries, my brother thought I’d snuck off to some bakery on Calle Ocho. He gobbled up three before he even said hello. What can I say? Food disappears fast in my family.
Honestly, these remind me of every family holiday when my abuela would whip them up, totally unfazed, while I’d hover uselessly nearby, swiping guava paste scraps when she wasn’t looking. Now, I love making them for friends—and also for myself when I just want something sweet but can’t deal with measuring cups. Because, you know, sometimes dessert just needs to be easy. Oh, and if I can avoid dirtying more than one pan, even better.
Why I Reach for This Recipe (And Maybe You Will, Too)
I make these little pastries whenever guests show up unexpectedly, ’cause they’re that “wait, you made these?” good and you don’t even have to plan ahead much. My family goes absolutely bonkers for these, by the way (my cousin Jorge once threatened to hide them in his car so he could have some with coffee later). They’re a bit messy, but that’s sort of the fun, right? Also, I’ve tried making them fancy with fancier puff pastry and it’s… honestly not better than the store kind. Save yourself the stress.
Plus, if I’m feeling impatient—which, let’s face it, is most of the time—I can just spread everything out, pop ’em in the oven, and have warm, gooey guava goodness in half an hour. No regrets. Well, except when I try to eat them right out of the oven and burn my tongue. Every time.
The Three Things You Need (And a Few Cheeky Swaps)
- 1 sheet of puff pastry, thawed – I grab the frozen kind (Pepperidge Farm, but really any brand from the supermarket does the trick). If you’re in a pinch and can’t find puff pastry, croissant dough kinda works, but it’s chewier (learned that from experience, heh).
- Guava paste – about a cup or enough to make nice thick slices. My grandmother insisted on Conchita, but honestly, Goya or even a random Latin brand works.
- Cream cheese – around 6 ounces, softened. Full-fat is classic, but I’ve used Neufchâtel once when I was trying to be “healthy.” It’s…fine, just a bit tangier.
How I Actually Make Them (Don’t Worry, It’s Easy)
- First off, preheat your oven—375°F. Or, if your oven runs hot, nudge it a hair lower. You know your oven better than I do (and you can always do the “hand test,” but that’s another story).
- Unroll your puff pastry onto a lightly-floured surface. Sometimes I use parchment paper, because who has time to clean sticky dough off the counter? Roll it out just a smidge—not too thin!—so it’s more of a rectangle.
- Now, slice your guava paste into rectangles. About as thick as your finger, maybe a bit thinner. Lay them out in rows on half of the pastry. Try not to eat all the pieces… or do, I’m not judging.
- Spoon or spread blobs of cream cheese on top of each guava slab. Don’t be stingy, but don’t go wild and make a mess either. I mean, unless you like your pastries extra messy (sometimes I do).
- Fold the pastry over the filling like a book, press down the edges with your fingers first, then crimp with a fork so nothing leaks out. Or at least that’s the idea. If a little leaks, hey, more for the pan-scrapers.
- Slice into squares (or, if you’re in weeknight survival mode, just bake the whole sheet and cut later—works fine).
- Bake for 18–22 minutes, until puffed and golden brown. I usually start peeking at 17 minutes, sometimes the edges brown quickly.
- Let ’em cool for a spell—this is the hardest part. If you can’t wait, at least blow on them first. Learned that the hard way.
Honest Notes I Definitely Didn’t Learn the Hard Way (Okay, Maybe I Did)
- If your guava paste seems rock solid, zap it in the microwave for 10-12 seconds. Not a minute, though, unless you like scrubbing your microwave.
- I once tried sprinkling sugar on top before baking—didn’t really do much, to be honest, so I skip it now.
- Puff pastry likes to get warm fast, so I usually keep my hands cool or chill the filled pastries for 10 minutes before baking. But sometimes, I forget and they still puff. Go figure!
If You Want to Mix It Up, Here’s What I’ve Tried
- Once I swapped the cream cheese for mascarpone. Tasted fancy, but my cousin said it “wasn’t right” so…back to basics.
- Jalapeño cream cheese? Sort of spicy-sweet, but I probably wouldn’t do that again—my aunt didn’t appreciate the surprise heat.
- If I’m in a tropical mood, adding a few pieces of diced pineapple is actually pretty great. But small bits! Or it gets soggy.
- I did once try making these as triangles instead of rectangles, but honestly, rectangles are just easier to eat (and dip in coffee).
Do You Need Fancy Tools? Nah—But Here’s What I Use
- Baking sheet – nonstick is nice, but a regular one with parchment is what I usually grab
- Sharp knife for slicing – or even a pizza cutter, which I’m not ashamed to admit works amazingly
- Fork – for crimping the edges unless you want to do the classical twisty Cuban pastry look (I’ve tried, it just looks…weird)
If you don’t have a rolling pin, a clean glass bottle does the job. True story: I couldn’t find mine once and used a wine bottle—worked a treat!
Storing These Beauties (If They Last More Than a Few Hours)
I suppose you could store them for up to two days in an airtight container, but honestly, in my house it never lasts more than a day! And actually, sometimes I think these taste even better the next morning with coffee—like a grown-up breakfast treat. If they get a smidge soft, just pop them back in the oven for five minutes.
How I Like to Serve Them Up
I like to serve these pastries with a strong cafecito or even a cold glass of milk (if you’ve got kiddos at the table). Sometimes, for birthdays, I’ll put a tiny scoop of vanilla ice cream next to a warm pastry. Melty, sweet—gah, now I’m hungry again. Oh, and my uncle likes to dust his with powdered sugar but honestly, I can’t be bothered.
Things I’ve Learned—A Few Pro Tips
- Don’t try to rush the thawing of the puff pastry. I once stuck it in the microwave to speed things up, and let’s just say things got…sticky. Just let it sit on the counter, maybe while you make yourself a coffee.
- Seal the pastries well at the edges or the magic leaks out—learned that after cleaning caramelized guava off my oven bottom.
- Also, don’t overstuff, tempting as it is—you want equal bites of pastry and filling. (I always forget this on the first batch. Oh well.)
Some Real Questions Folks Have Actually Asked Me
- Can I use jam instead of guava paste?
- Yeah, you can—it’ll be messier and might ooze more, but if that’s what’s in your fridge, go for it! It’s not quite the same texture but you get the gist.
- Can I freeze these after baking?
- Technically yes, though they get a bit soft once thawed. If you do, toss ’em back into the oven for a few minutes to crisp up (or use a toaster oven if that’s your thing).
- What if I can’t find guava paste?
- Try an international market—or swap in something like quince paste, which also works but tastes a bit different. On second thought, you can even try thick apricot preserves, though abuela might give you a look for that one.
- Does this work in the air fryer?
- Yes—actually, I find it works better if you make small ones and do them in batches. Just don’t crowd ’em. Maybe 350°F for about 8 minutes? It’s not an exact science.
True story: I started making these just because they remind me of home, but they’re lazy-proof and darn near impossible to mess up (unless you microwave the pastry. Don’t do that). Anyway, let me know if you try ’em. Or, just eat them all and keep it your secret. I won’t judge!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 6 ounces guava paste, sliced
- 4 ounces cream cheese, softened
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
- 2 tablespoons granulated sugar (optional for sprinkling)
- All-purpose flour, for dusting
Instructions
-
1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
2On a lightly floured surface, roll out the thawed puff pastry sheet to smooth creases.
-
3Cut the pastry into 8 equal rectangles.
-
4Place a slice of guava paste and a dollop of cream cheese onto half of each rectangle, leaving space at the edges.
-
5Brush the edges with water, fold over to seal, and use a fork to crimp the edges.
-
6Brush tops with beaten egg, sprinkle with sugar if desired, and bake for 18-20 minutes until golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
