Pastelitos de Guayaba
If you’ve never tried Pastelitos de Guayaba, you’re in for a treat! These flaky, buttery pastries are a beloved Cuban dessert (or breakfast!) that combine the richness of puff pastry with the sweet, tangy flavor of guava paste. Guava, a tropical fruit with a unique floral sweetness, is transformed into a thick, jam-like paste that melts into a gooey filling when baked. Encased in layers of golden, crispy puff pastry and brushed with a glossy simple syrup glaze, these pastries are the perfect balance of sweet, sticky, and indulgent.
Whether you’re enjoying them with a cup of café con leche in the morning or as an afternoon snack, Pastelitos de Guayaba are a little taste of Cuban tradition that’s surprisingly easy to make at home. Let’s dive into the recipe and bring a bit of the tropics to your kitchen!
Pastelitos de Guayaba
Ingredients (yields 12 pastelitos de guayaba):
- 2 sheets puff pastry (defrosted if frozen)
- About1/5 of a package of guava paste, sliced as thinly as possible (thin slices melt easily during baking)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 1 cup water (for simple syrup)
- 1 cup sugar (for simple syrup)
- Flour (for dusting)
Instructions:
1. Defrost the puff pastry according to package instructions. Keep everything cold to maintain shape. While defrosting, preheat oven to 400 degress.
2. Roll out each puff pastry sheet on a floured surface to make it 2 inches wider and slightly thinner.
3. Cut the guava paste into very thin slices (this helps it melt into a smooth, gooey filling).
4. Envision 12 squares on the first pastry sheet. Place 3 thin guava slices in the center of each square.
5. Make an egg wash by whisking 1 egg + 1 tbsp water. Brush it onto the pastry everywhere except where the guava is.
6. Roll out the second pastry sheet to the same size and place it on top. Press gently around the guava to seal.
7. Brush the top layer with egg wash for a golden crust. Cut a small hole in each square to let steam escape.
8. Bake at 400°F for 30 minutes or until golden and puffed.
9. While baking, make a simple syrup: boil 1 cup water + 1 cup sugar, then simmer until it reduces to a glaze.
10. Once baked, cut into 12 squares and brush generously with the warm syrup for a sticky, sweet crust.
Serve warm or at room temperature. Be careful to not burn your tongues! They are really hot when they come out of the oven. Enjoy. 😊
