Guava Puff Pastries
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It doesn’t get cozier than some warm Guava Puff Pastries for breakfast!! They’re as simple as guava, puff pastry, and sugar. When puffed and toasted, the flaky dough makes a wonderful contrast to the creamy guava paste. And trust me, you need to sprinkle A LOT of powdered sugar on top for the authentic experience. What can I say, if you know, you know. ;)
For me—and probably for anyone here in Puerto Rico—these traditional pastries are steeped in memories. I keep revisiting them and eating them like that little girl who used to devour them before school, ruining her uniform with powdered sugar all over. Somehow, that was the fun part, and you’d wear that white dust with a bit of pride. It meant you had one of the most delicious breakfasts around, and there was absolutely no need to apologize for it!
My mom adores these. I might be a bigger fan of “quesitos,” but my love for these guava pastries definitely comes from her. She’d make them every chance she got—on weekends and school-off days. Those slow, sweet mornings were the best!
Now, even if everyone already knows the basics, my friend Bernardo Medina immortalized the method in his latest book from The Sofrito Manifiesto series: Desserts, Candies, and Pastries. This beautiful, vibrant coffee table book is a guaranteed conversation piece, and I was honored to write the foreword. If you want a piece of conversation, of art, and a piece of Puerto Rico, you need to check it out here.
As a gift from Bernardo and me, I’m sharing my method and tips for making these. I’m so thankful for all the love I receive from you, and I want to give that love back—in the form of guava pastries! Read my notes before you start making them, and find the full recipe below.
How to Make Guava Puff Pastries
1. Start by cutting the guava paste a bit less than ¼” thick. The width will depend on the shape and size you give them—always remember to leave a clear border around.
2. Take out the frozen puff pastry. It’s best to wait until it’s thawed to a point where it’s malleable but still feels a chill to the touch.
3. Cream cheese isn’t traditional in guava puff pastries, but since guava and cheese go hand in hand in so many other treats, I added a layer of sweetened cream cheese at the bottom. This is completely optional, of course! Heat it in medium-low for a few seconds and mix with the sugar until smooth.
4. Brush a beaten egg yolk mixed with a bit of water around the edges to help the top and bottom “stick.” This won’t prevent the pastry from puffing—that’s exactly how it’s supposed to be. You want those beautiful layers visible on the side. After closing the pastry, brush the egg wash on top as well.
5. The puff pastry will puff (not much of a spoiler, right?), causing some pastries to pop open. Just carefully tuck the “lid” back as soon as you take them out.
6. Sprinkle a bit of powdered sugar while still warm. That sugar will melt slightly and stick to the pastry. Then, sprinkle aaaa looooot of powdered sugar after about 5 to 10 minutes of cooling, when they’re ready to eat!
I know you are going to love these pastries as much as I do! When you make them, share them with me at Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo)! And don’t forget to Pin and share the goodness!
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Guava Puff Pastries
Ingredients
◯ Guava paste - 7 oz, 200g
◯ Puff pastry - 1 large rectangular sheet or 2 square sheets
◯ Cream cheese - 4oz, 114g
◯ Powdered sugar - about ½ cup, 60g
Details
Yield:
8 to 10 pastries
Total time:
45 minutes
Active times:
30 minutes
Baking time:
15 minutes
Steps
Preheat your oven to 400°. Place a piece of parchment paper or a silicone mat on a large baking sheet.*
Cut small pieces of guava paste a bit less than ¼” thick. For 3” pastries, cut 2 pieces per pastry.
Take out the puff pastry and let it thaw slightly.
Heat the 4oz/114g of cream cheese in the microwave for 15 seconds on medium-low heat. Mix with the 2 tablespoons/14g of powdered sugar until there are no lumps.
Cut the puff pastry using a heart cookie cutter or simply cut the sheet into 3” squares. Lightly prick the hearts with a fork, making sure not to reach the bottom.
Spread about a tablespoon of the cream cheese on the bottom of half of the hearts, and top with two or three pieces of guava paste (depending on the shape). Remember to leave the border clear.
With a pastry brush, lightly smear the clear border with the egg wash. Top each heart with another piece of pastry, pressing down the border as much as possible. Slightly brush more egg wash on top.
Bake for about 15 minutes, until the tops are very golden (the guava won’t necessarily be oozing through the sides). If any pastries have expanded too much to the sides, simply rearrange them carefully on top, being careful not to break the puff pastry.
As soon as they come out of the oven, lightly dust them with powdered sugar. Let them cool for at least 10 minutes before dusting on more powdered sugar. Enjoy immediately!
Store any leftovers in an airtight container and reheat in a countertop oven at 350° for 3 minutes.
