Pastelitos de Queso y Guayaba Recipe

Introduction

Pastelitos de Queso y Guayaba are delightful puff pastry treats filled with a creamy cheese and sweet guava paste. These flaky pastries offer a perfect balance of tangy and sweet flavors, making them a popular dessert or snack in Latin American cuisine.

Ingredients

• 2 sheets frozen puff pastry dough (thawed, from one 17.3-to-18.3-ounce package)
• 1 large whole egg (lightly beaten with 1 tablespoon water)
• 8 ounces cream cheese (or American Neufchâtel cheese) (at room temperature)
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon or lime juice
• ½ teaspoon orange blossom water (optional)
• 8 ounces guava paste (cut into chunks)
• 1 tablespoon fresh orange or lime juice
• ¼ cup granulated sugar
• ¼ cup water

Instructions

1. Step 1: In a food processor, combine the cream cheese, 1 tablespoon sugar, lemon juice, and orange blossom water (if using). Process until the mixture is fluffy and smooth. Transfer to a bowl and clean the food processor bowl for the next step.
2. Step 2: In the clean food processor bowl, add the guava paste chunks and 1 tablespoon orange or lime juice. Process until smooth and well blended.
3. Step 3: Line 2 half-sheet pans with parchment paper and set aside.
4. Step 4: Unroll the first sheet of puff pastry on a lightly floured surface. If it is thicker than ⅛-inch, gently roll it out to ⅛-inch thickness. Cut the dough into six 4-by-4-inch squares using a knife or pastry wheel.
5. Step 5: Place about 1 tablespoon of guava mixture on each square, then top with 1 tablespoon of the cream cheese filling, positioned slightly off center. Brush the edges around the filling with the egg wash. Fold each square into a triangle and press the edges firmly to seal. Use the tines of a fork to crimp the edges. Repeat with remaining dough and fillings. Transfer filled pastries to the prepared pans and refrigerate for 20 to 30 minutes until firm.
6. Step 6: While the pastries chill, preheat your oven to 400°F (200°C). Make a simple syrup glaze by combining ¼ cup sugar and ¼ cup water in a small saucepan. Simmer over medium heat until the sugar dissolves, about 5 minutes. Remove from heat and let cool.
7. Step 7: Remove the chilled pastries from the refrigerator and brush their tops with the remaining egg wash. Bake on the middle rack for 25 to 35 minutes, or until lightly golden. Rotate the pans halfway through baking for even browning.
8. Step 8: When baked, immediately brush the tops with some of the cooled simple syrup (you may not need to use it all). Let the pastries rest on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a slightly tangier filling, use lime juice instead of lemon.
• Orange blossom water adds a unique floral hint but can be omitted if unavailable.
• Use ready-made guava paste for convenience; it can often be found in Latin markets or specialty stores.
• Brush the pastries with simple syrup just after baking for a glossy sheen and extra sweetness.

Storage

Store pastelitos in an airtight container at room temperature for up to 2 days. To keep them crisp longer, you can refrigerate for up to 4 days but reheat in a preheated oven at 350°F (175°C) for about 5–7 minutes before serving to revive the flakiness. These pastries can also be frozen before baking; freeze them on the tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pastelitos ahead of time?

Yes, you can prepare and fill the pastelitos, then refrigerate them for up to 24 hours before baking. They also freeze well before baking, making them convenient for advance preparation.

What can I substitute for orange blossom water?

If you don’t have orange blossom water, you can leave it out or substitute with a few drops of vanilla extract for a different but pleasant aroma.

Pastelitos de Queso y Guayaba Recipe

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4.8 from 144 reviews

Pastelitos de Queso y Guayaba are delightful Latin-inspired pastries made with flaky puff pastry filled with smooth cream cheese and sweet guava paste. These hand-held treats combine a luscious, creamy filling with the fruity sweetness of guava, baked to golden perfection and finished with a light sugar glaze for a perfect balance of textures and flavors.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 pastelitos 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Pastry and Filling

• 2 sheets frozen puff pastry dough (thawed, from one 17.3-to 18.3-ounce package)
• 1 large whole egg (lightly beaten with 1 tablespoon water)
• 8 ounces cream cheese or American Neufchâtel cheese (at room temperature)
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon or lime juice
• ½ teaspoon orange blossom water (optional)
• 8 ounces guava paste (cut into chunks)
• 1 tablespoon fresh orange or lime juice

Simple Syrup Glaze

• ¼ cup granulated sugar
• ¼ cup water

Instructions

1. Prepare Cream Cheese Filling: In a food processor, combine the cream cheese, 1 tablespoon granulated sugar, fresh lemon or lime juice, and optional orange blossom water. Process until the mixture is fluffy and smooth. Transfer to a bowl and clean the food processor for the next step.
2. Make Guava Filling: Using the clean food processor, add the guava paste chunks and fresh orange or lime juice. Process until the guava mixture is smooth and spreadable.
3. Prepare Baking Sheets: Line two half sheet pans with parchment paper to prevent sticking during baking.
4. Prepare Puff Pastry: Unroll one sheet of thawed puff pastry on a lightly floured surface. If the pastry is thicker than ⅛ inch, gently roll it out to that thickness. Use a small knife or pastry wheel to cut the dough into six 4-by-4-inch squares.
5. Assemble Pastelitos: Add about one tablespoon of the guava filling to each square, placing it off-center. Top with an equal amount of the cream cheese filling. Brush the edges of each square with egg wash, then fold the dough into a triangle over the filling to enclose it. Press the edges firmly together and seal by crimping with the tines of a fork. Repeat for all squares. Transfer filled pastries to the prepared baking sheets and refrigerate for 20 to 30 minutes until firm.
6. Preheat Oven and Make Glaze: While the pastries chill, preheat the oven to 400°F (200°C). In a small saucepan, combine ¼ cup sugar and ¼ cup water. Simmer over medium heat for about 5 minutes until the sugar dissolves. Remove from heat and let cool.
7. Bake the Pastries: Remove pastries from the fridge and brush the tops with the remaining egg wash. Bake in the preheated oven for 25 to 35 minutes, or until the pastries turn lightly golden. Rotate the baking sheets halfway through baking for even browning.
8. Glaze and Cool: Upon removal from the oven, immediately brush the warm pastries with the cooled simple syrup glaze. Allow the pastries to rest on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely before serving.

Notes

• Make sure the puff pastry is fully thawed but still cold for easier handling and better puff.
• The orange blossom water is optional but adds an aromatic floral note typical in Latin pastries.
• The simple syrup glaze adds a shiny finish and a touch of sweetness but can be omitted if a less sweet pastry is preferred.
• For a dairy-free version, substitute the cream cheese with a plant-based cream cheese alternative.
• Ensure to seal edges well to prevent filling leakage during baking.
• These pastelitos can be made ahead and frozen before baking; bake from frozen adding a few extra minutes to the bake time.

Keywords: Pastelitos, Guava and Cheese Pastry, Puff Pastry Dessert, Latin American Recipe, Sweet Pastries