📝 About This Recipe
Transport yourself to the heart of Little Havana with these iconic Cuban pastries, featuring a shattered-glass flaky crust and a molten heart of tropical guava. This recipe balances the intense, floral sweetness of guava paste with the optional but traditional creamy tang of cream cheese, all encased in buttery puff pastry. Finished with a signature sugar glaze for that professional 'ventanita' shine, they are the ultimate Caribbean comfort food.
🥗 Ingredients
Pastry Base
- 2 sheets Puff Pastry (thawed but very cold, preferably all-butter)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Filling
- 10-12 ounces Guava Paste (Pasta de Guayaba) (sliced into 1/4 inch thick rectangles)
- 8 ounces Cream Cheese (cold, cut into slices or cubes)
Egg Wash
- 1 large Egg (beaten)
- 1 teaspoon Water
Simple Syrup Glaze
- 1/4 cup Granulated Sugar
- 1/4 cup Water
- 1/4 teaspoon Vanilla Extract (optional for extra aroma)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the guava from sticking if it leaks.
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2
In a small saucepan, combine the 1/4 cup sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat, stir in vanilla if using, and set aside to cool. This will be your finishing glaze.
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3
Lightly flour your work surface. Unroll one sheet of cold puff pastry. Use a rolling pin to lightly even it out into a 10x10 inch square.
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4
Cut the pastry sheet into 9 or 12 equal rectangles or squares, depending on your preferred size. Repeat with the second sheet so you have matching tops and bottoms.
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5
Place the bottom pastry pieces onto the prepared baking sheets, leaving 2 inches of space between them.
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6
Place a slice of guava paste in the center of each pastry piece, leaving at least a 1/2 inch border around the edges.
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7
Top the guava with a slice of cream cheese. If you prefer 'solo guayaba', simply omit the cheese.
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8
Whisk the egg and 1 teaspoon of water to create an egg wash. Lightly brush the borders of the bottom pastry around the filling.
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9
Place the remaining pastry squares on top of the filling. Press the edges firmly with your fingers to seal.
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10
Using a fork, crimp the edges of each pastelito to ensure a tight seal and create a decorative border.
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11
Using a sharp knife, cut 2-3 small slits or a small 'X' on the top of each pastry to allow steam to escape during baking.
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12
Brush the tops of the pastries generously with the egg wash. This ensures a deep golden-brown color.
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13
Bake for 20-25 minutes, or until the pastries have puffed significantly and are a rich golden brown. If they look pale, give them another 2-3 minutes.
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14
Immediately upon removing from the oven, brush the hot pastries with the prepared simple syrup glaze. The heat will set the syrup into a beautiful, sticky shine.
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15
Allow to cool for at least 10 minutes on a wire rack. Warning: the guava filling becomes extremely hot and can cause burns if eaten immediately!
💡 Chef's Tips
Keep the puff pastry as cold as possible; if it gets too soft, put it back in the fridge for 10 minutes before baking to ensure maximum rise. Don't overfill the pastries, as the guava paste expands when hot and will blow out the sides if there isn't enough room. For a more 'bakery-style' look, you can cut the pastries into triangles instead of squares. If you can't find guava paste (Ate de Guayaba), thick guava jam can work, but it is more likely to leak during baking. Always use a sharp knife or pizza cutter to cut puff pastry; a dull blade will 'smush' the layers together and prevent them from rising.
🍽️ Serving Suggestions
Serve warm with a hot Cafecito (Cuban espresso) for the most authentic experience. Pair with a cold glass of fresh milk for a kid-friendly afternoon snack. Serve alongside a scoop of vanilla bean ice cream for an elevated plated dessert. Enjoy as part of a traditional Cuban breakfast spread with croquetas and toast. These are best eaten the day they are made, but can be recrisped in a 350°F oven for 5 minutes.