Pastelillos de Guayaba for a Boricua & Cuban Cafe Break

These pastelillos de guayaba are filled with sweet, pink guava, a tropical fruit with tiny strawberry-like seeds that can be eaten like an apple or pear. Guava paste is puree made from the fruit, mixed with sugar and pectin. This sweet treat is not only delicioso when baked into pastelillos de guayaba, it’s a delicacy also enjoyed plain, spread on a slice of Boricua queso de bola or any mild cheese.

The name guava and guayaba are used interchangeably and refer to the same plant. The fruit is a traditional flavor in the food of Puerto Rico and Cuba.

These sweet treats are a favorite in our home. I always make them when we have overnight guests so that they can enjoy this authentic Puerto Rican breakfast pastry the way Boricuas do—with café con leche.

These turnovers are made with an egg-washed puff pastry, which when baked, swell up into soft buttery layers containing warm guava goodness. The outside is golden brown and flaky. Lightly dust them with powdered sugar for a super-lindo, traditional presentation. 

Easy to make and delicious to eat, savor yours solo or with your coffee. And don’t wait too long: These traditional pastelillos de guava go fast, at least in my house. Buen provecho!

Ready to Try Michelle’s Sweet Pastelillos de Guayaba?

Pastelillos de Guayaba

Recipe by Michelle Ezratty Murphy

5.0 from 1 vote

Cuisine: Puerto Rican

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 1 box frozen puff pastry, defrosted overnight in the refrigerator

• 1 package guava paste

• 1 egg, beaten

• powdered sugar

Directions

• Preheat oven to 350°
• Thinly slice 3 to 4 pieces of guava paste per square—about 1/18 inch each. Set aside.
• Unfold the puff pastry. Cut into 5-inch x 5-inch squares.
• Lightly brush all four edges of the squares with the beaten egg.
• Place the sliced guava paste in the center of each square, in a single layer. Fold one corner of each square, to the opposite corner, making a triangle.
• Lightly press the edges of the triangle to slightly seal the pastelillos. Sealing them lightly helps each turnover puff more when baking.
• Brush the tops of the guava turnovers with the remaining beaten egg.
• Place in a preheated oven for 20 to 30 minutes, or until the pastellilos turn medium golden brown and have fully puffed.
• Remove from the oven and let cool for 5 minutes. Lightly dust them with powdered sugar. Enjoy them warm.

Notes

• Guava paste can be found in the Latino section of most grocery stories.