Cuban Guava Pastries with Flaky Pastry Dough
Indulge in the nostalgic flavors of Cuba with these delightful guava pastries, known as Pastelito De Guayaba. Growing up in vibrant South Florida, these pastries were a cherished breakfast treat, often enjoyed alongside a warm cup of café con leche. The sweet, tangy guava filling, encased in a buttery, flaky pastry, creates a perfect harmony of flavors and textures that transports you back to sunny Cuban cafés. This recipe is adapted from Felipe Valls and makes about 16 perfect pastries that will evoke sweet memories with each bite. Enjoy them warm, dusted with powdered sugar, or brushed with sweet syrup for an irresistible experience.
16
Servings
200
Calories
7
Ingredients
Ingredients
Guava shells in syrup
2 (16-ounce) cans (drained)
Water
4 ounces (divided, plus more as needed)
Unsweetened butter or lard
12 ounces (softened)
Salt
1/2 teaspoon
All-purpose flour
1 pound (sifted)
Egg
1 (beaten with 1 ounce of water)
Simple syrup
1 ounce (made from equal parts sugar and water, heated until sugar dissolves)
Instructions
1
Start by preparing the guava filling. In a blender, combine the guava shells and half of the syrup from one can. Blend until smooth, then transfer to a medium saucepan. Cook on low heat, stirring occasionally, until the mixture thickens significantly. Remove from heat, allow to cool, then place in a pastry bag or a small bowl.
2
For the pastry dough, in a medium mixing bowl, combine 4 ounces of water, 2 ounces of softened butter (reserve remaining butter for later), and salt. Mix until smooth. Gradually add the flour while stirring until a dough begins to form, then work in additional water as needed until the dough reaches a medium-hard consistency. Shape the dough into a ball and let it rest for 15 minutes.
3
Roll the dough into a 1/2-inch thick square. Place the remaining butter in the center and pat it down into a smaller square (about half the size of the dough). Fold the corners of the dough over the butter to seal it inside, creating an envelope shape. Dust with flour, then roll out to a 1/4-inch thick rectangle.
4
Perform a series of 'turns' by folding the dough: fold 1/3 of the rectangle towards the middle, then fold the other 1/3 over it. Let it rest for 15 minutes. Repeat this rolling and folding process two more times, resting between each turn.
5
Preheat your oven to 350 degrees Fahrenheit. Roll out the dough again into a rectangle and perform one final fold by bringing both ends to the middle, then folding in half again. Let it rest for another 15 minutes.
6
Roll the dough into an 1/8-inch thick rectangle. Using a knife, cut the dough into a 4-inch wide strip along the length of your baking sheet. Place the strip on a wax paper-lined baking sheet. Pipe a line of guava filling down the center of the strip, about 3/4-inch in diameter.
7
Moisten the edges of the dough with a little water, then place another 4-inch-wide strip of dough over the top. Gently press the edges together to seal. Brush the top with the egg wash (beaten egg mixed with 1 ounce of water) to give it a golden color while baking.
8
Bake in the preheated oven for 35 minutes, or until golden brown. After removing from the oven, brush the top with simple syrup, then return to the oven and bake for an additional 5 to 7 minutes. Once cooled slightly, cut crosswise into 16 pieces and serve warm.
Nutrition Information
12g
Fat
21g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cuban Guava Pastries?
Known as Pastelito De Guayaba, these are sweet treats featuring a tangy guava filling inside a buttery, flaky pastry dough.
What is the Spanish name for these pastries?
These pastries are traditionally called Pastelito De Guayaba.
How many pastries does this recipe make?
This recipe yields approximately 16 individual pastries.
What are the main ingredients for the guava filling?
The filling is made from drained guava shells in syrup blended with a portion of the syrup.
What kind of flour is recommended for the dough?
The recipe calls for one pound of sifted all-purpose flour.
Can I use something other than butter for the pastry?
Yes, you can use either unsweetened butter or lard depending on your preference.
How long should the dough rest after the initial mixing?
The dough should be shaped into a ball and allowed to rest for 15 minutes.
What is the process for adding butter to the dough?
Roll the dough into a 1/2-inch thick square, place butter in the center, and fold the corners over to create an envelope seal.
What are 'turns' in this pastry recipe?
A turn involves rolling the dough into a rectangle, folding 1/3 toward the middle, and folding the other 1/3 over it.
How many times do you repeat the rolling and folding process?
The rolling and folding process is repeated three times in total, with rests in between.
What is the oven temperature for baking these pastries?
The oven should be preheated and set to 350 degrees Fahrenheit.
How thick should the dough be when it is ready for assembly?
The final dough should be rolled out to an 1/8-inch thick rectangle.
How wide should the strips of dough be?
The dough should be cut into 4-inch wide strips along the length of the baking sheet.
How do you prepare the guava filling?
Blend the shells and syrup until smooth, then cook in a saucepan on low heat until significantly thickened.
How do you seal the guava pastries?
Moisten the edges of the bottom dough strip with water before placing the top strip over the filling and pressing to seal.
What is the purpose of the egg wash?
Brushing the top with an egg wash (egg and water) gives the pastries a beautiful golden color while baking.
How long is the initial baking time?
The pastries bake for 35 minutes or until they are golden brown.
What is applied to the pastries after the first 35 minutes of baking?
After the initial bake, the tops are brushed with simple syrup before being returned to the oven.
How much longer do they bake after the syrup is applied?
They should bake for an additional 5 to 7 minutes after the syrup glaze is added.
How many calories are in one guava pastry?
Each pastry contains approximately 200 calories.
What is the fat content per serving?
There are 12 grams of fat in each pastry serving.
How many carbohydrates are in a single pastry?
Each serving contains 21 grams of carbohydrates.
Does this recipe contain protein?
Yes, there are 3 grams of protein per pastry.
What is the best way to serve Pastelitos de Guayaba?
They are best served warm, often alongside a cup of café con leche.
How do you make the simple syrup for the glaze?
Heat equal parts sugar and water until the sugar completely dissolves.
How much butter is used in the dough?
A total of 12 ounces of softened butter or lard is used for the recipe.
What consistency should the dough reach?
The dough should reach a medium-hard consistency after adding the flour and water.
How do you handle the guava shells?
The guava shells should be drained from their syrup before blending.
What is the total number of ingredients needed?
There are 7 main ingredients: guava shells, water, butter/lard, salt, flour, egg, and simple syrup.
How should the pastries be cut?
Once slightly cooled, the long strips should be cut crosswise into 16 individual pieces.