Name: Pasteles de Guayaba y Queso Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cuban
Ingredients: 2 pastry sheets (usually comes in packs of 2 in a box); 6 oz guava paste; 6 oz cream cheese; 1 egg yolk; 1 tbsp water; Parchment paper (for lining the baking sheet)

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Introduction

Pasteles de Guayaba y Queso are delightful little pastries filled with sweet guava paste and creamy cheese. These treats offer a perfect balance of flavors wrapped in a flaky crust, ideal for a snack or dessert. Easy to prepare, they’ll quickly become a favorite in your kitchen.

The image shows a white square plate with triangular golden-brown samosas, one cut open to reveal a dark red filling inside layered with flaky pastry on top and bottom, giving a crispy texture. Behind the plate, there is another white square plate piled with more whole samosas, which look crunchy and well-baked. To the left, there is a glass bowl filled with red-colored tamarind chutney, shiny and smooth, next to some lemon slices and an orange slice adding a bright contrast. The food rests on a white marbled surface. A woman's hand holds one samosa partially in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pastry sheets (usually comes in packs of 2 in a box)
6 oz guava paste
6 oz cream cheese
1 egg yolk
1 tbsp water
Baking sheet
Parchment paper
Knife
Brush

Instructions

Step 1: Preheat the oven to 350 degrees F.
Step 2: Remove the pastry sheets from the freezer and let them sit on the counter for 5 minutes. Cut each sheet into 6 rectangles, for a total of 12. If the sheets are wrapped, first cut down the middle crosswise, allow to thaw, then cut lengthwise. Cutting while mostly frozen helps prevent sticking. Set aside.
Step 3: Cut six 1/4-inch slices of guava paste and set aside.
Step 4: Line a half-baking sheet with parchment paper.
Step 5: Evenly arrange 6 of the pastry rectangles on the lined baking sheet, making sure they do not touch. If your baking sheet is small, you may need to bake in batches.
Step 6: Place a slice of guava paste in the center of each pastry rectangle.
Step 7: Cut 1-ounce pieces of cream cheese and place one piece on top of each guava slice.
Step 8: Top each filled pastry with a remaining pastry rectangle. If the dough is still stiff, let it thaw slightly on top so it folds around the filling.
Step 9: Moisten your finger with water and run it along the edges of the bottom pastry rectangle. Press the top piece down to seal around the edges. A gentle pinch all around is sufficient; it doesn’t need to look perfect.
Step 10: Beat the egg yolk with water to create an egg wash. Use a brush to lightly coat the tops of the sealed pastries.
Step 11: Bake in the preheated oven for about 20-25 minutes or until the pastries are golden brown and puffed.
Step 12: Remove from the oven and let cool slightly before serving.

Tips & Variations

For a richer flavor, you can use a mixture of cream cheese and mascarpone.
If guava paste is hard to cut, warm it slightly to soften before slicing.
Try sprinkling cinnamon sugar on top after applying the egg wash for a sweet crust.
Use store-bought puff pastry if you want a flakier texture.
To make mini pasteles, cut smaller pastry rectangles and adjust baking time accordingly.

Storage

Store leftover pasteles in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven at 325 degrees F for about 5-7 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the pastry soggy.

How to Serve

The image shows two pastry turnovers on a white plate with a white marbled background. One turnover is whole with a golden brown, flaky crust, while the other is cut in half to show three distinct layers inside: the outer golden crust, a thick layer of red jam, and a layer of white crumbly cheese beneath the jam. The textures show the crispiness of the crust and the smooth, slightly shiny jam contrasted with the soft crumbly cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pastries ahead of time?

Yes, you can assemble the pastries and keep them refrigerated for a few hours before baking. For longer storage, freeze them on a baking sheet until firm, then transfer to a freezer-safe bag for up to one month. Bake directly from frozen, adding a few extra minutes to the cooking time.

What can I substitute for guava paste?

If guava paste is unavailable, you can substitute with other fruit pastes like mango or quince, or even use a thick layer of your favorite fruit jam for a similar sweet and fruity filling.