Guava Pastry
My guava pastry recipe pairs sweet guava and creamy cheese with flaky puff pastry to create a quick and irresistible tropical treat. Little did I know when I first tried these guava pastries years ago that they’re so simple to whip up.
I’ve always stayed clear of anything stuffed with cream cheese at the bakery. I would rather have it warm and fresh from my oven. But when I discovered this puff pastry at Porto’s Cuban bakery, all bets were off. I’m a tropical girl, so it was pretty hard to resist.
And they are so addictive!!! Definitely not one for the diet, but so worth the extra calories. You won’t be disappointed! All you need is a handful of ingredients, and you’re good to go. While homemade guava paste takes it over the top, I happily use store-bought.
What Is Guava Paste?
The only ingredient that might seem daunting to people who are unfamiliar with foods from the tropics is guava paste. Guava is a tropical fruit full of seeds. Mix the pulp (sans the seeds) with sugar, and you have a versatile dessert filling and cracker topping. It’s super popular in Caribbean, Latin, and Spanish cuisine, where it’s served with crackers and cream cheese.
Aaaand, guavas are enjoyed fresh in West African countries. Rest assured, if you live in a big city, this exotic ingredient is easier to get than you think. Just check any Hispanic or International market for a sure bet, but I’ve even seen it at Walmart.
How to Make Guava Pastry
- Thaw – Remove the puff pastry from the freezer about 45 minutes before using, and gather your ingredients. (Photo 1)
- Whisk the cream cheese, powdered sugar, vanilla extract, and lime zest together by hand until smooth and well combined. Set aside. (Photo 2)
- Unroll the puff pastry sheets, and cut each sheet into six 3″x 4″ pieces (a total of 12 pastries). (Photo 3)
- Divide the guava paste into 12 portions and place a portion in the center of each pastry. Add about 1½ tablespoons of the cream cheese filling next to it, leaving some room around the edges. (Photo 4)
- Fold over, pressing gently to seal them with your fingers. Or seal them by pressing the edges with the tines of a fork. (Photo 5)
- Place the pastries on a baking sheet (or freeze them for later). Sprinkle them with the caster sugar if desired. (Photo 6)
- Bake in a 375℉ (190℃) oven for 18-22 minutes or until a beautiful golden brown. Allow to cool (or not) and enjoy!!! (Photo 7)
Recipe Tips and Twists
- When Valentine’s Day is around the corner, I stuff them with chocolate, too. My son’s favorite! He’s not crazy about cheese unless it’s on pizza. You can even shape them into cute little hearts.
- I always have store-bought puff pastry in my fridge because it’s great for entertaining. You don’t even have to get out your rolling pin. Just remove it from the freezer about 45 minutes before using it. It’s available at most supermarkets year-round, and when it’s on sale, I stock up just in case.
Make-Ahead and Storage Instructions
Guava pastries are great for making ahead of time. They freeze well for 2-3 months, raw or baked. If unbaked, you can take them straight from the freezer to the oven and add a minute or two to the baking time. If baked, let them thaw and reheat them in the oven if desired.
More Amazing Ways to Use Puff Pastry
Guava Pastry Recipe
Ingredients
- 2 sheets puff pastry
- 6-8 ounces (170-225g) guava paste
- 6-8 ounces (170-225g) cream cheese, softened
- 1 tablespoon (6g) grated lime zest (optional but desirable)
- 1 teaspoon (5ml) vanilla extract
- 1-2 tablespoons (7-15g) powdered sugar
- 1 beaten egg to seal and glaze
- 3 tablespoons (30g) caster sugar or granulated sugar (optional)
Instructions
- Remove the puff pastry from the freezer about 45 minutes before using.
- Preheat oven to 375℉ (190℃).
- Line a baking or cookie sheet with parchment paper and set aside.
- Whisk the cream cheese, powdered sugar, vanilla extract, and lime zest together by hand until smooth and well combined. Set aside.
- Unroll the puff pastry, and cut each sheet into six 3"x 4" pieces (a total of 12 pastries).
- Divide the guava paste into 12 portions and place a portion in the center of each pastry. Add about 1½ tablespoons of the cream cheese filling next to it, leaving some room around the edges.
- Fold over, pressing gently to seal them with your fingers. Or seal them by pressing the edges with the tines of a fork.
- Place the pastries on a baking sheet (or freeze them for later). Brush them with the beaten egg and sprinkle them with the caster sugar if desired.
- Bake at 375℉ (190℃) for 18-22 minutes or until a beautiful golden brown.
Tips & Notes:
- Thaw puff pastry at least 30 minutes before assembling.
- Guava paste (pasta de guayaba) is available at Latin American stores and Amazon.
- For easy homemade guava paste, chop fresh guavas into quarters and add the same weight of sugar as fruit. Stir and let it sit until the fruit releases its natural juices, then simmer until it has thickened and reduced to about half its original volume. Stir in the juice of one lime, let it cool, and enjoy.
- Please note that the nutritional information is a rough estimate and can vary significantly depending on the products used in the recipe.
This was an easy recipe to follow and my family loved the results
Thank you so much, visit the blog frequently to have more amazing recipes and inspire your family with your amazing cooking skills.
Too much guava, too sweet. next time i’ll whip it up to aerate the paste
I’m sorry you didn’t like the sweetness level of the recipe, Vanessa. I’m a comfort food blog so we love it sweet here. Nice touch to aerate the paste, though. Thank you for sharing that! 🙂
Wow when I tell you INSTANT cloud 9 as soon as I bit into it,,,, I felt like Remy from Ratatouille when he takes a bite and all the colors swirl around him. (I made my guava paste from scratch) This recipe is amazing !!!!
Lol. Thanks for making me laugh.
I loved this recipe! Followed directions exactly and they came out deliciousl and flaky.
Nice! Glad it worked out well.
These are to die for- and cutting/folding over makes it easier to serve
Thank you for the feedback, Marie!
I cooked down fresh guava & froze until I purchased puff pastry. I’ll check the guava when it defrosts to see if I need to strain. The Latin pastry shops in Tampa, Fla. makes this into what looks like a strudel. Thanks for the receipt – my two Columbia cook books does not provide this just guava (cut up) & cream cheese.
I only had phyllo dough and was out of parchment paper. Used 2 thin sheets cot into thirds. Roll up and seal and top with egg and sugar. Cooking time is less. Really good!
Thanks for the feedback.
May I have the recipie for the puff pastry
Hi. I just use store-bought puff pastry as they are easier to prepare. You can find them in the frozen baking section in grocery stores.
When do you glaze with Egg? Before or after cooking? Directions do not say
I glaze before cooking .
Can I substitute guava jelly for the guava paste. I live in Iowa and brought the guava jelly home with me from the keys last year
I haven’t tried using guava jelly, Sharol. But I’ve read somewhere that you can use guava jelly. Please do let me know how it turns out for you. 🙂
How many pastries does 6 serving make?
Hi, Kylie. Updated the recipe box. I used two puff pastry sheets which yielded to a total of 12 pieces; wherein each pastry sheet is equally divided into 6.
Recipe sounds delish. I have a question….in the directions you said to mix the cream cheese, extract, zest and sugar but you did not say what sugar and how much to put in. Could you please add that to the list of ingredients? Thank you.
About 1 -2 Tablespoons powder sugar. It’s optional!
Nice, this is super creative. I never would have thought of this combination; it looks yummy!
Thanks Udeme.
Ooooo I am going to have to try these! Guava is hard to get in my part of the world (BC Canada) but I see it once in a while. Its a fruit that brings me back to my childhood living in Haiti. We used to have Guava all the time and the Haitian woman that cooked and cleaned for my family, Madame Telome (she was the best cook ever – and one of my favorite persons growing up) used to make fresh guava juice that was out of this world. Anyways… Do you think I could make these pastries by cooking down the guava with some sugar and kinda make my own paste? I guess more like a guava compote. Thanks for bringing back some great memories for me. I love how food does that 🙂
In my family we put guava jam and cream cheese on Ritz crackers because we’re lazy, but your recipe doesn’t look hard at all, and no doubt more delicious and beautiful! Love the way you flavor the cream cheese with lime zest and vanilla, too.
Pastelitos de guava = happy childhood! Pinning for a very soon cooking session
Thanks for Pinning.
These sound like the perfect party food! I’ve never tried guava paste but I have to look out for it. I bet it’s amazing!
It sure does- I could finish it in one sitting.
I love guava but never would have thought of putting them in pastry. It is such a great idea! Where do you get your guava paste from?
Hispanic markets, International markets and some major supermarkets depending on your location.
This looks awesome! I’ve never had guava before. I look forward to trying this out!
I’m obsessed with guava! Although I’ve only had it fresh – I didn’t know you could buy paste like this. So great to know! The dessert sounds delish – thanks for sharing:D