Guava and Cheese Pastries, Pasteles de Guayaba y Queso

How to make Guava and Cheese Pastries – better known as Pasteles de Guayaba y Queso. A stable of Cuban baked goods, these pasteles are incredibly simple and quick to make. Pair with a latte or cafe con leche for an unbelievable breakfast or snack!

Guava Paste or Guava Jelly?

For this recipe, you want to use guava paste. It’s more solid and melts less, thus yielding a better pastry. Guava paste can usually be found in the Hispanic or Ethnic aisle at your local supermarkets, just be aware that it can come in all shapes in sizes: from square blocks in plastic wrapping, to long rectangles in boxes, or even in cans!

Do you really need the egg wash?

Yes! The egg wash is what gives the pastry it’s golden color and it’s ever so delicate crisp. Without it, the pastries will fall flat, so make sure you cover every nook and cranny with the egg wash!

Pasteles de Guayaba y Queso - Black Tie Kitchen

Pastel de Guayaba y Queso, Guava and Cheese Pastry

Yield: 6 Pastries
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These are a staple in south Florida and a classic Cuban pastry!


  • 1 package Puff Pastry Sheets
  • 6 oz Guava Paste
  • 6 oz Cream cheese
  • 1 egg
  • 1 tbsp water


  • Baking sheet
  • Parchment Paper
  • Knife
  • Brush


  1. Preheat the oven to 425 degrees F
  2. Cut the guava paste into six, 1 ounce rectangular slices
  3. Line the baking sheet with parchment paper.
  4. Remove the puff pastry from the freezer and remove from the packaging. There should be two sheets.
  5. Cut each sheet in half, attempting to have the same size pieces. You want to do this while the sheets are still very cold and not very pliable.
  6. Carefully pry open the sheets (they should break at the seams) so that you end up with a total of 12 rectangular pieces of pastry dough.
  7. Place 6 of the rectangular dough pieces onto the baking sheet, spread out.
  8. Place a piece of guava paste in the center of each pastry piece.
  9. Using cold cream cheese, cut 1 oz pieces and place on top of the guava piece on each sheet
  10. Carefully place the remaining pastry sheets on top of each piece to create what looks like a sandwich. If the top pieces are to stiff, simply place them on top - dont try to press down.
  11. Allow the top pieces to come to room temperature or until pliable around the edges.
  12. Gently press the top piece of each pastry so that it is combined with the bottom piece of the pastry. Make sure that the guava and the cheese are fully encased, or it could spill when baking. Don't worry too much about making them look pretty as it will work well once baked!
  13. Cut two slivers into the top of each pastry (to allow for venting and prevent a guava explosion).
  14. Egg Wash: Separate the egg yolk into a container on it's own and add the cold water. Mix.
  15. Using a brush, completely cover each pastry with the egg wash. This is what will give the pastry it's golden color and crunch, so every nock and cranny is critical.
  16. Place into the oven for 25-30 minutes or until golden brown.
  17. Remove and let cool. DO NOT attempt to eat them while they are hot - the guava is insanely hot and will burn you with the heat of a thousand suns.

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Nutrition Information
Yield 6 Serving Size 1 pastry
Amount Per Serving Calories 464Total Fat 26.8gSaturated Fat 14.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 55mgSodium 350mgCarbohydrates 51.7gNet Carbohydrates 48.5gFiber 3.2gSugar 23.9gProtein 5.8g

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