Guava Jam and Cream Cheese Pastries (pastelito de guayaba)
A fondness for guava and the recent find of some guava jam has me conjuring up sweet treats. From what I’ve read, traditional guava pastries or pasteles/pastelitos de guayaba uses guava paste. I’m using guava jam for these pastries wrapped in flaky and buttery puff pastry. It’s South American flavors meets French buttery pastry…
Although I’m a mere 30-45 minutes from the Mexican border, living in Southern California, I could not find guava paste or jam. Granted, I did not venture further than 20-30 minutes from home, but who would’ve thought that locating anything “guava” would be a scavenger hunt?
I thought it was my true lucky day when a local supermarket had a small bin offering of guavas! I snagged a half-dozen of the over-priced fruit as a new found treasure with ideas of guava grandeur. Those ideas quickly faded as I took a taste sample and realized that my first encounter with the fruit (and it not being in a can as a nectar) was that it makes a difference as to what variety you’re using. I had the wrong treasure!
I did find a three-pack of a Goya Guava Jelly
Guava Jam and Cream Cheese Pastries (pastelito de guayaba)
These are similar to the breakfast pastries I made earlier with a small change or two. Inside that buttery and flaky pastry is a smear of cream cheese, a dollop (your preference as to how much) of guava jam/jelly and a sprinkle of freshly grated lemon zest to balance out the flavors.
The ingredients for the filling are a guideline. Feel free to add as much, or as little of each ingredient based on your palate preferences. However, the key ingredients are all of them together, so don’t omit anything just add a bit more jam if that’s your thing!
print[save_recipe]Makes about six to eight, 5×3½-inch pastries
- 2 sheets puff pastry
- ½ – ¾ cup guava jam (will vary by amount preference)
- 2-3 tablespoons lemon zest
- ½ cup cream cheese
- 1 egg
- 1 tablespoon milk
- turbinado or coarse raw sugar (optional)
- Preheat oven to 400°F. Line a rimmed baking pan with a silicone baking mat or parchment paper (preferably, do not use an air-cushioned pan).
- Lightly flour rolling pin and roll-out surface and roll out a sheet of puff pastry. Cut out 5″ x 3 1/2″ pieces. Use either a pastry press with these dimensions or a cookie cutter to cut out consistent, same-sized pieces of puff pastry dough. Transfer to baking pan and refrigerate while you roll out the leftover dough.
- Repeat once more with the leftover/scraps of puff pastry and cut out two more pieces. Refrigerate and pull first set of refrigerated pieces to start assembling. Spread 1 tablespoon of cream cheese in the middle of a pastry rectangle, keeping away from the edges. Spread 1-2 tablespoon of jam on top of the cream cheese. Sprinkle some lemon zest on top of the jam. Place another cut-out pastry rectangle on top and either crimp to seal with the tines of a fork OR use the pastry press to seal. Repeat with remaining pastry pieces (including the set you placed in the refrigerator rolled from the scraps).
- Cut three slits on top of each pastry.
- Combine egg and milk, beating until incorporated. Using a pastry brush, brush the tops of each pastry with egg wash. Sprinkle with turbinado/raw sugar.
- Place in oven and bake for about 18 minutes OR 15 minutes for smaller sized. Bake until tops are golden brown; check bottoms of pastry that they are golden too.
- Remove from oven and let cool on baking sheet for about 5-8 minutes. Transfer to wire rack and continue to let cool for at least another 10 minutes before serving.© Images & content: Cristina A-Moore for TeenieCakes.com.
Store any leftovers in the refrigerator in a sealed container and either eat leftovers cold, at room temperature or warm in microwave.
- Work with chilled puff pastry. After you roll and cut it out, pop it back in the refrigerator before the next step of filling and layering them.
- The ingredients listed above for the filling is a guideline. Adjust to taste preference, but don’t omit anything!
Lindsey @ American Heritage Cooking says
I’ve never actually tried guava before! I can’t believe the fruit wasn’t tasty! These pastries look buttery and flakey and perfect! I am totally craving one for breakfast right now!
Cristina says
Thanks, Lindsey. That variety of guava wasn’t to my liking but the fruit from the Pink Tropic tree is the one to want!!
Laura (Tutti Dolci) says
I’ve never tried guava jam but it sounds exotic and delightful in these pastries!
Cristina says
Laura…I think you’d like that guava jelly/jam for your beautiful creations you make over at Tutti Dolci. 😉
Jess says
These pastries would make me very happy! Need to find that guava jelly or maybe just use another kind, but need these pastries. Delicious!
Cristina says
LOL! Yes, need pastries. 🙂 If you aren’t able to find that guava jelly, check Amazon!