Pastelillos de Guayaba or Puerto Rican guava pastries are typically made with guava paste, cream cheese, and dusted with powdered sugar. But I enjoy making them with fresh guava jam and a creamy blend of cool whip and mascarpone cheese. These fresh components really elevate the guava pastries to a whole other level!
This perfect combination of tropical fruit and creamy cheese will transport your taste buds to an island in the Caribbean with just one bite! Save this delicious recipe for Valentine’s Day, a brunch event, party, holiday or any occasion!
Growing up Puerto Rican, I remember eating pastelillos de guayaba quite often as a child. On Saturday afternoons while doing our weekly compra (grocery shopping), I would enjoy a warm pastelillo while my parents did the shopping. The local supermarket we would go to sold freshly made guava pastries on the weekends, so this recipe stirs up a lot of nostalgia for me! As an adult, I enjoy anything guava-flavored. It brings me back to my childhood days.
Where to find pink guava?
I make homemade guava jam with fragrant pink guavas from Tropical Fruit Box.. This online shop is based in Miami where tropical fruit is available year-round. I don’t typically find fresh guava where I live in New Jersey so they are my plug! Use my code MADEWITHSAZON para ahorrar $10 en su orden.
Ingredients for making pastelillos de guayaba:
- Puff pastry
- Pink guavas
- Marscapone cheese
- Cool Whip
- Sugar
*Find the full recipe below! You can also click the Jump to Recipe button at the top of this page.
How to make guava pastries?
Make the guava jam
Rinse the guavas with water. Slice off the top stems. Cut into 4-6 pieces. The smaller the pieces, the faster it will cook. Place cut guavas in a large pot and cover with about 4 cups of water. Boil for 20-30 minutes or until softened. Place a sieve over a large bowl and pour in the puree mixture. Using a large metal spoon, push the puree through the sieve, retaining all the seeds. Discard the seeds. Measure the amount of puree you have. For this recipe, I use a 2.5:1 ratio of guava puree to sugar. (2 1/2 cups guava puree, 1 cup sugar).
Add puree to a large pot and place over high heat. Add sugar and mix until well combined. Continue stirring until puree has thickened. Keep in mind that it will thicken more once cooled. Remove from heat and place in a glass jar. Cool to room temperature and fill a piping bag with the jam. Place the remaining jam in the refrigerator.
Preheat oven to 350℉.
Make the cheese filling
To a mixing bowl, add mascarpone cheese, Cool Whip, and confectioners sugar. Whisk to combine. Fill a piping bag with the cheese filling and store in the freezer for about 25-30 minutes before using. Store the rest in an air-tight container in the refrigerator.
Bake the pastries
Make the egg wash by mixing the egg with 1 tbsp of water and 1/2 tsp of white granulated sugar. Cut each sheet of puff pastry into 3 equal parts. There should be 9 rectangles in total. Place the puff pastry on a baking sheet lined with parchment paper. Brush with the egg wash and bake in the oven for about 15-20 minutes or until golden brown and cooked through.
Assemble the pastries
Allow the pastries to cool to room temperature. Using a knife, slice the pastries open, like how you would open a sandwich.
Pipe guava jam on the bottom pastry. Pipe some of the cheese filling on top and cover with the top pastry. Dust with confectioners sugar.
Repeat the steps until all of the pastries are filled. Enjoy. ¡Buen provecho!
Can I make this ahead?
Yes, you can make the guava jam, cheese filling, and the pastries ahead of time, up to two days in advance. Keep everything in separate containers. The guava jam and cheese mixture can be stored in the refrigerator and the pastries can be stored at room temperature. I suggest filling the pastries when it’s time to serve. Otherwise they will get soggy over time.
Can I use guava paste instead?
Yes, you can use guava paste in place of fresh guava. Follow the recipe below:
- 8 oz guava paste (half of one 16 oz package)
- 1/2 cup water, more if needed
Add guava paste to a saucepan with water and cook over medium heat, stirring frequently until smooth. Remove from heat and allow to cool.
Can I use frozen guava pulp instead?
Yes, you can use frozen guava pulp in place of fresh guava. Follow the recipe below:
- 1 (14 oz) package of frozen guava pulp, thawed
- 1 cup white granulated sugar
- 1 teaspoon lime juice, optional
Add ingredients to a saucepan and cook over medium heat for about 25 minutes, stirring frequently. Store guava jam in a tightly sealed glass jar in the refrigerator for up to 10 days.
Can I use cream cheese instead?
Yes, you can use cream cheese in place of the mascarpone cheese. Just follow the rest of the recipe as is.
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Pastelillos de Guayaba (Puerto Rican Guava Pastries)
Ingredientes
Guava Jam
- 10 ripe pink guavas to yield 2 1/2 cups of guava puree
- 4 tazas water
- 1 taza white granulated sugar
Pastry
- 1 package Pepperidge Farm puff pastry sheets 17.3 oz
- 1 egg for egg wash
- 1 tbsp water
- 1/2 tsp white granulated sugar
- 2 tbsp confectioners sugar for dusting
Cheese filling
- 8 oz mascarpone cheese
- 8 oz Cool Whip
- 2 tbsp confectioners sugar
Intrucciones
Make the guava jam
- Rinse the guavas with water. Slice off the top stems. Cut into 4-6 pieces. The smaller the pieces, the faster it will cook.
- Place cut guavas in a large pot and cover with about 4 cups of water. Boil for 20-30 minutes or until softened.
- Place a sieve over a large bowl and pour in the puree mixture. Using a large metal spoon, push the puree through the sieve, retaining all the seeds. Discard the seeds.
- Measure the amount of puree you have. For this recipe, I use a 2.5:1 ratio of guava puree to sugar. (2 1/2 cups guava puree, 1 cup sugar).
- Add puree to a large pot and place over high heat. Add sugar and mix until well combined.
- Continue stirring until puree has thickened. Keep in mind that it will thicken more once cooled.
- Remove from heat and place in a glass jar. Cool to room temperature and fill a piping bag with the jam. Place the remaining jam in the refrigerator.
- Preheat oven to 350℉.
Make the cheese filling
- To a mixing bowl, add mascarpone cheese, Cool Whip, and confectioners sugar. Whisk to combine. Fill a piping bag with the cheese filling and store in the freezer for about 25-30 minutes before using. Store the rest in an air-tight container in the refrigerator.
Bake the pastries
- Make the egg wash by mixing the egg with 1 tbsp of water and 1/2 tsp of white granulated sugar.
- Cut each sheet of puff pastry into 3 equal parts. There should be 9 rectangles in total.
- Place the puff pastry on a baking sheet lined with parchment paper.
- Brush with the egg wash and bake in the oven for about 15-20 minutes or until golden brown and cooked through.
Assemble the pastries
- Allow the pastries to cool to room temperature.
- Using a knife, slice the pastries open, like how you would open a sandwich.
- Pipe guava jam on the bottom pastry. Pipe some of the cheese filling on top and cover with the top pastry. Dust with confectioners sugar.
- Repeat the steps until all of the pastries are filled. Enjoy. ¡Buen provecho!
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