Pastelitos de Guayaba y Queso

Pastelitos are the iconic flaky pastries of Cuban bakeries, where they sit in glass cases alongside café cubano. The combination of guava paste — ruby-red, intensely sweet and tropical — with tangy cream cheese is considered one of Cuba's great culinary marriages. Modern Cuban-American bakeries have elevated them with laminated puff pastry and egg-wash gloss, creating a beloved fusion snack enjoyed from Miami to Havana.

Serves: 4

Ingredients

• 500g (1 lb) ready-rolled all-butter puff pastry, thawed
• 200g (7 oz) guava paste (pasta de guayaba), sliced into 1cm thick pieces
• 150g (5 oz) full-fat cream cheese, at room temperature
• 2 tbsp (30g) icing sugar
• 1 tsp lime zest
• 1 egg, beaten with 1 tbsp water (egg wash)
• 2 tbsp (30g) caster sugar mixed with 1 tbsp warm water (simple syrup glaze)

Instructions

1. Preheat the oven to 200°C (400°F). Line two baking trays with parchment paper.
2. Beat the cream cheese with the icing sugar and lime zest until smooth.
3. Unroll the puff pastry on a lightly floured surface. Cut into rectangles approximately 10cm × 8cm (4 × 3 inches) — you should get 12–16 pieces.
4. On half the pastry rectangles, spread 1 tablespoon of cream cheese mixture, leaving a 1cm border. Top with a slice of guava paste.
5. Brush the borders with egg wash. Lay a second pastry rectangle on top and press the edges firmly with a fork to seal. Brush the entire surface generously with egg wash.
6. Place on the lined trays and bake for 18–22 minutes until puffed and deep golden brown.
7. Remove from the oven and immediately brush with sugar syrup for a sticky glaze. Cool on a wire rack for 5 minutes before serving.

Cook's Notes: Guava paste is sold in tins or blocks at Latin American grocers. Quality matters — look for Cuban or Colombian brands with a dense, jammy texture. The lime zest in the cream cheese cuts through the sweetness and adds a modern brightness to this classic.