Warm, flaky, and just the right amount of sweet, Pastelitos de Guayaba or Guava Pastries are a delicious dessert or snack. With layers of puff pastry hugging gooey guava, they're simple to make with a handful of ingredients in about 40 minutes.
Grab a cup of Cuban coffee and let's make a delicious Cuban pastry to go with it.
If you grew up anywhere near a Cuban bakery, you already know that Pastelitos de Guayaba are basically happiness wrapped in puff pastry.
These golden, flaky pockets filled with sweet guava (and a little vegan cream cheese if you're feeling it) are quick to make and over-the-top satisfying.
They're easily veganized. In fact, you only have to worry about the dough, and most store-bought puff pastry is naturally vegan (no butter, no eggs).
And the best part? They're simple enough to make with little kids. Little hands love helping cut and crimp the pastries. They smell like pure nostalgia and disappear faster than you can say, "just one more."
For more delicious Cuban vegan recipes, try Cuban Chimichurri Sauce, Vegan Cuban Picadillo, and Cuban-Inspired Vegan Fricase.
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Why I Love This Recipe
- These pastelitos and Torticas de Morón taste exactly like the Cuban treats I grew up with.
- Naturally vegan-friendly - most puff pastry is dairy-free!
- Comes together in less than 30 minutes, start to finish.
- Simple ingredients create a big payoff. It's the kind of dessert that feels fancy but is super easy to make.
- Pairs perfectly with a morning or afternoon coffee.
Ingredients
Puff Pastry: Many store-bought puff pastries are naturally vegan (check the label to be sure). I use Pepperidge Farms or Jus Rol, which can be found at most major grocery stores.
Guava Paste: My favorite guava brand is Iberia. It has a better color and melts more smoothly in pastelitos than Goya. Goya is pictured above and can be used in a pinch (as I was when making this post), but Iberia is better. You can find it on Amazon, in the international aisle of major grocery stores, or at Hispanic grocery stores.
Refer to the printable recipe card for quantities and a comprehensive list of ingredients.
Variations
- Add a dollop of vegan cream cheese along with the guava for a lovely variation.
- Cut smaller squares and make bite-sized versions, perfect for brunch or parties. You can also cut the pastry into smaller strips and wrap them around the guava slices to create long, rolled versions, like mini guava-filled puff sticks.
- Sprinkle with confectioners' sugar at the end for a pretty presentation.
How To Make Pastelitos de Guayaba (Guava Pastries)
See the complete printable recipe card below for the details.
Step 1: Prep the dough - OPTIONAL - Gently roll the puff pastry 3-4 times to prevent it from puffing too high. Not too much, just two or three rolls, while keeping the same shape.
Step 2: Cut - Stack both Pepperidge Farm sheets and cut them into 9 rectangles (3x3). Use a pizza cutter or press straight down with a knife. If you are using one large sheet, cut it into even pairs (i.e., 12 or 16 total) so the tops and bottoms match.
Step 3: Guava - Slice the guava into slices that are approximately ¼ inch thick.
Step 4: Assemble -Add the slice of guava to the center, leaving ¼ inch of space around the edges. Top with another piece of dough.
Step 5: Seal - Crimp edges with a fork.
Step 6: Vent - Poke a few small holes to vent steam by sliding a knife directly into the top.
Step 7: Milk - Brush the tops with oat milk or soy milk to help brown slightly and help the sugar stick in the next step.
Step 8: Sugar and chill - Add a pinch of cane sugar to each. Then, refrigerate assembled pastries for 10-15 minutes.
Step 9: Bake and Make Glaze - While the pastries bake for approximately 20 minutes, heat ¼ cup of sugar and ¼ cup of water in a small saucepan until the sugar is dissolved (about 3 minutes).
Step 10: Glaze - Brush warm syrup over pastries right after baking. Let them rest for a few minutes, as the filling's extremely hot.
Top Tips
- It' is optional, but I like to roll the dough ever-so-slightly. Puff pastry sheets come pre-rolled (yay for that!), but I still like to give them 3-4 gentle rolls. If I skip this step, they tend to puff up a little too high in the oven.
- Use a sharp knife to cut the guava paste. It is dense and sticky, and a dull blade will mash it, testing your patience.
- Slice the guava paste about ¼-inch thick. That will be thick enough to taste but thin enough to melt beautifully. A few uneven pieces is fine and so is adding more guava paste. That just mean some bites will be extra gooey - not exactly a problem. (Note: Iberia melts better than Goya).
- If your puff pastry puffs up a little too much after baking, while it's still warm, gently press it down using an oven mitt or clean towel. You're not flattening it completely, just giving it a light tap to bring it down a tad without losing that beautiful flakiness.
- Keep it cool. If you feel the dough has warmed while assembling your pastry, refrigerate it for about 10-15 minutes. You want to keep puff pastry dough cool because that's how you get those flaky, buttery layers everyone loves. The dough's magic comes from the cold fat trapped between thin sheets of dough. When it hits the hot oven, that fat melts and creates steam, which puffs up the layers just right. By cooling it down and also rolling it 2-3 times, I find I get the perfect rise.
- Let the baked pastries cool (a little). The filling gets molten hot. Give it a few minutes before diving in.
Serving Suggestions
- Pair your pastelitos with a hot Cuban coffee, espresso, or even an iced latte.
- Serve them on a breakfast or brunch spread alongside fresh fruit, vegan yogurt, or a platter of tropical treats.
- Perfect for an afternoon pick-me-up or dessert that doesn't require utensils.
Recipe FAQS
They can be! Most store-bought puff pastry (like Pepperidge Farm or Jus-Rol) is naturally vegan. Just check the label to make sure it doesn't contain butter or eggs. The guava paste is plant-based, too, so you're safe there. Bakeries, however, may brush an egg wash on the pastelitos to give them a shiny appearance.
Yes! You can assemble them a few hours ahead, keep them covered in the fridge, then bake right before serving. Freshly baked is always best, but they keep well for a day in an airtight container.
Yes. Freeze unbaked pastelitos on a tray, then transfer to a freezer bag once solid. Bake straight from frozen, adding a few extra minutes to the bake time.
As unofficial recipe testers, I love hearing how these Pastelitos de Guayaba (Guava Pastries) turn out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Pastelitos de Guayaba (Guava Pastries)
Equipment
- Pizza Cutter or sharp knife
Ingredients
For the Pastry
- 2 sheets vegan puff pastry thawed but still cold and pliable. I use the two sheets from Pepperidge Farm or one sheet of Jus-Rol
- guava paste cut into ~¼ inch slices; my preferred brand is Iberia
- splash of oat milk or soy milk for brushing
- 1 tablespoon cane sugar for sprinkling; alternatively, use white sparkling sugar for a nice sugary crunch
For the Sugar Syrup
- ¼ cup sugar
- ¼ cup water
Optional Variation
- vegan cream cheese
Instructions
- Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prep the puff pastry: OPTIONAL - Before cutting, give the pastry dough two or three gentle rolls with a rolling pin - just a few light passes while keeping the same shape. This helps keep the pastry from puffing up too high.
- Cut the dough: If using the two sheets from Pepperidge Farm, stack them directly on top of each other and cut through both at once into equal rectangles (i.e., three rows by three columns) so they're identical in size. Use a rolling pizza cutter for clean, straight cuts, or if using a sharp knife, press straight down rather than dragging to avoid stretching the dough.If using a brand with only one large sheet like Jus-Rol, divide it into an even number of equal-sized rectangles - for example, 10 or 12 pieces total. You'll need pairs so each bottom piece has a matching top to seal the filling inside.
- Assemble: Place a slice of guava paste (and a bit of vegan cream cheese, if using) in the center of the rectangles, leaving about ¼ inch of space on the sides of the guava filling. However, if you want some of the filling peeking out on the sides like they do at some Cuban bakeries, extend the guava all the way to the edges on two sides and only seal the other two.
- Seal the deal: Top each with another piece of pastry. Use a fork to crimp the edges and poke a few small holes with a knife on top so steam can escape.
- Brush: Brush the tops with a little plant milk and sprinkle with sugar.
- Refrigerate: Place the assembled pastelitos on a baking sheet and place in the refrigerator for about 10-15 minutes to cool the dough.
- Bake: Bake for about 20 minutes, or until golden and puffy. If your pastelitos puff up a little too enthusiastically, just give them a very gentle press with your oven mitt or a clean towel while they're still warm. No need to squish them flat. They just need a soft nudge to tame the pastry poof.
- Glaze: While they bake, make a simple syrup by combining ¼ cup sugar and ¼ cup water in a small saucepan. Heat on medium until the sugar dissolves for about 3 minutes. Once the pastelitos come out of the oven, immediately brush them with the warm syrup for that glossy bakery-style finish.
- Cool & serve: The filling's lava-hot. Give it a few minutes before digging in.
Regi Pearce says
I grew up eating guava pastries, and making a plant-based version that tastes just as good feels like a little kitchen victory.