Guava Pastelitos Recipe | The Kitchn

Buttery puff pastry, sweet and tangy guava paste, and granulated sugar come together to create the ultimate breakfast treat, dessert, and snack. Meet: guava pastelitos. Though simple in ingredients, they deliver a burst of flavor you’ll find yourself craving time and time again. Pastelitos are the quintessential Cuban treat — whether savory or sweet, they can be enjoyed at any time of day and pair perfectly with a cafecito (Cuban coffee). Compared with sweet empanadas, pastelitos are made with a puff pastry, giving them a flakier, crispier finish. 

While guava itself has a delicate sweetness and mild floral notes, the paste concentrates those flavors, creating a bold, tangy-sweet filling. When tucked between buttery, flaky pastry layers, the contrast is irresistibly delicious. In this recipe, texture is just as important as taste. What makes a perfect pastelito stand out is its golden, flaky layers and sweet, shiny finish on top. Many puff recipes call for a 400°F oven temperature, but by lowering it to 375°F, you can cook the pastelitos for longer, guaranteeing that each buttery layer is cooked from within, without burning the exterior. 

Melting guava paste creates a smooth, spreadable yet thick, consistency for more even distribution throughout the pastry. While not essential, this step can elevate the recipe. To do this, cut a 11-ounce block of guava paste into eight pieces and microwave it in intervals — start with 1 minute, stir, then continue in 30-second increments — until smooth. Scoop a heaping tablespoon onto each square and spread it evenly, leaving a 1/4-inch border. For easier scooping, spray the tablespoon with cooking spray.

Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 2 to 3 minutes.