Okay, so it’s no secret that I’m a South Florida girl. Born & Raised. Purebred. Okay, I think you get the picture. I grew up in Boca Raton which is about 45 minutes North of Miami. Naturally, due to the cultural influences in the area, I have grown to love Cuban cuisine. Cafe con leche, cuban sandwiches, lechon asada, you name it! I am a FAN.

My co-worker is Cuban – shout out to the lovely Nancita! ๐Ÿ˜‰ – and every once in a while she will do a “Cuban Breakfast” all of us to enjoy. Empanadas, Ham Croquettes, Cuban Bread, Cafe con Leche… the works! She introduced me to a cuban delight that I had never tried: The Guava and Cheese Pastelito (aka: Flaky pastries stuffed with guava and a sweet cream cheese mixture). Um, hello new favorite!

Anyhow, I decided that it was time to try making these treats, but by using a few shortcuts:

I found these guava preserves in the jelly section at my local grocery store! Score! Then instead of making pastry dough, which you can certainly do, I just used Pepperidge Farms Puff Pastries. You know what? They were DELICIOUS! Shortcuts rock!

Make these treats this weekend: they are the perfect Saturday breakfast! Enjoy!

Quick note: If you have a cocktail connoisseur of a husband who has all kinds of herb infused simple syrups, be sure he grabs the correct simple syrup out of the fridge if he’s helping you out with these (I had glazed half of the pastries before my nose detected Rosemary in the simple syrup haha). Lesson learned.














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Easy Guava & Cheese Pastelitos

Inspired by: 3 Miami Guys
Yields: 18 pastries


1 package of puff pastries (2 sheets), defrosted
1 jar of guava preserves
Simple Syrup

Cream Cheese Filling:
1 8oz package of cream cheese
1 tablespoon milk
2 tablespoons sugar
3/4 teaspoon lemon juice


Preheat oven to 350ยบ. Cut each pastry sheet into 9 equal sized squares (you'll have 18 in total) using a pizza cutter or a sharp knife. Mix together Cream Cheese filling ingredients using a hand mixer and set aside.

Take each square and scoop 1 tsp cream cheese mixture and 1 tsp guava preserves into the corner (see picture). Fold in half to make a triangle. Brush water along the edge w/ fingertip and then pinch close. Crimp with a fork to make sure it sealed well. Repeat with remaining squares.

Place the pastries on a parchment lined baking sheet about a 3/4 inch apart. Brush with simple syrup. Bake for 15-20 minutes (remove when puffy and golden brown). Note: Oven temps may vary cooking time.

Allow to cool slightly and serve warm.