If you want a dessert you can pull together in minutes, these 3 ingredient Cuban guava pastries are it. Pastelitos de guayaba look impressive coming out of the oven, but they take almost no effort (I barely measure anything when I make them). The pastry turns flaky and golden, and the guava melts into a soft, sweet layer that tastes even better than it looks.

Some days I add a little cream cheese, and other days I use brie if that’s what I have on hand. Both melt beautifully and balance the sweetness of the guava. These Cuban guava pastries are the kind of thing you can make for a quick treat, a brunch table, or when someone texts and says they’re on their way over. They always feel a little special even though they’re so simple.

in bowl side view of 3 Ingredient Cuban Guava Pastries open pastry baked in bowl

Why You’ll Love Making These

You get a warm dessert in minutes without much work.
Only three ingredients, nothing fussy.
They look bakery made even though they’re easy to assemble.
You can use cream cheese or swap it for brie.
Great for breakfast, brunch, or a last minute dessert.

Ingredients You'll Need For These Cuban Guava Pastries

Pastry and Filling

Frozen puff pastry, thawed until pliable
Guava paste cut into small rectangles
Cream cheese, softened so it spreads easily

Optional

A little sugar for dusting
Egg wash to add a bit of shine on Cuban guava pastries

Instructions

Start by thawing the puff pastry in the fridge. Two to three hours is usually perfect. You want it soft enough to unfold but still cold. If you don’t have flour on hand, don’t even worry about it. Just lay the dough on parchment paper on a large cutting board. It works just as well, and the cleanup is easier.

Unfold the pastry gently and cut it into small squares, about two inches each. They don’t have to be perfect. These pastries are meant to look homemade, and honestly, I prefer when a little filling peeks out while they bake. It gives them that cozy, slightly rustic look, almost like rugelach.

Add a small swipe of cream cheese to the center of each square and place a piece of guava paste on top. Keep the filling simple. A little goes a long way.

Fold the dough over to close the pastry and press the edges with your fingers or a fork. As long as the edges meet, you’re good. Some might open a little in the oven, and that’s totally fine.

Transfer them to a baking sheet and bake until they puff up and turn golden. They’ll smell buttery and sweet when they’re ready.

Serve Cuban guava pastries warm. The cream cheese softens, the guava melts just a bit, and the pastry stays crisp and flaky.

Tips

Thaw the puff pastry in the fridge for two to three hours so it stays cold and easy to work with
Always follow the thawing recommendation on the box since every brand softens a little differently
An organic French puff pastry gives the best flavor and the cleanest, flakiest layers
Keep the dough cold while you assemble the pastries so they puff properly in the oven
If the dough warms up too much, pop the sheet pan in the fridge for a few minutes before baking

Cuban Guava Pastries Storage and Reheat Instructions

Pastelitos taste best the same day, but you can keep leftovers in an airtight container for one day. Warm them in the oven for a few minutes to bring the pastry back to life. The guava and cheese stay soft and taste just as good the next day.

What To Serve These With

These pastries are perfect with coffee or café con leche. If you’re putting them out for brunch, add fresh fruit or scrambled eggs Colombian pericos for something savory. They also work as a simple dessert after dinner when you want something warm and sweet without baking a whole cake.

If you make these, I’d love to hear how they turn out for you. Leave a comment below, I try and read them all.

Olga