🏠 Home > 🗺️ Recipes > 🍞 Breads > 🇨🇺 Cuba Breads > 🍞 1.Pastelitos de Guayaba y Queso (Guava & Cheese Pastries) , 2.Quesitos (Sweet Cheese Pastry Coils) , 3.Torticas de Morón (Cuban Sugar Cookies)
🍞 Wake Up to Havana: Mastering the Art of Cuban Holiday Baking
Published by Supakorn | Updated: May 2026
🇨🇺 🥐 Welcome to Your Tropical Holiday Breakfast Escape
Hey there! If you’ve ever wandered through the vibrant streets of Little Havana in Miami or found yourself in the heart of a bustling bakery in Havana, you know that the smell of butter, caramelized sugar, and tropical fruit is basically the local love language. Cuban pastries, or pasteles, are more than just food; they are a cultural institution. People travel from all over the world just to get a taste of that flaky, shatteringly crisp dough paired with a strong cup of café cubano.
Since we are heading into the holiday season, why settle for boring toast when you can turn your kitchen into a Caribbean paradise? In this guide, I’m taking you on a deep dive into three of the most legendary recipes that define a grand Cuban breakfast. We aren’t just looking at snacks; we’re looking at the heavy hitters of the pastry case.
Here is the lineup for our holiday baking marathon:
🥯 • Recipe 1: Pastelitos de Guayaba y Queso: The undisputed king of Cuban pastries, featuring guava and cream cheese.
🥯 • Recipe 2: Quesitos (Cuban Sweet Cheese Coils): Flaky puff pastry filled with a sweetened, silky cheese mixture.
🥯 • Recipe 3: Torticas de Morón: Traditional Cuban shortbread cookies that melt in your mouth with a hint of lime and vanilla.
Grab your rolling pin and put on some salsa music—it’s time to bake!
🥐 Recipe 1: Pastelitos de Guayaba y Queso (Guava & Cheese Pastries)
🥯 About this Recipe
If you ask any Cuban what their "desert island" food is, there is a 99% chance they will say a Pastelito de Guayaba. These are the crown jewels of the holiday breakfast table. The contrast between the salty, tangy cream cheese and the deep, floral sweetness of the guava paste, all wrapped in a puff pastry that shatters like glass when you bite into it, is pure magic. It’s the perfect balance of flavors that makes your morning feel like a celebration.
📝 Ingredients & Measurements
• 2 sheets of high-quality Puff Pastry (thawed but cold)
• 1 package (14 to 18 ounces) of Guava Paste (Pasta de Guayaba)
• 8 ounces of Full-fat Cream Cheese (softened)
• 1 large Egg (beaten with a teaspoon of water for egg wash)
• 1/4 cup of Granulated Sugar (for the simple syrup glaze)
• 1/4 cup of Water (for the simple syrup glaze)
• 1/2 teaspoon of Vanilla Extract
👩🍳 Step-by-Step Instructions
1.Prep the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper so nothing sticks.
2.Prepare the Fillings: Slice your guava paste into thin rectangles (about 1/4 inch thick). In a small bowl, whip the softened cream cheese until smooth.
3.Roll the Dough: Unfold your first puff pastry sheet onto a lightly floured surface. Cut it into 9 equal squares. Repeat with the second sheet.
4.Assemble: On 9 of the squares, place one slice of guava paste and a dollop (about 1 tablespoon) of cream cheese right in the center.
5.Seal the Deal: Brush the edges of the filled squares with your egg wash. Place the remaining 9 squares on top. Use a fork to crimp the edges tightly—this prevents the "guava lava" from escaping!
6.Score and Wash: Cut two small slits on the top of each pastry to let steam escape. Brush the tops generously with the egg wash.
7.Bake: Slide them into the oven for 15 to 20 minutes until they are puffed up and deep golden brown.
8.The Glaze: While they bake, simmer the sugar and water in a small pan until the sugar dissolves. Stir in the vanilla.
9.Finish: As soon as the pastries come out of the oven, brush them with the simple syrup for that iconic bakery shine.
💡 Tips & Mistakes to Avoid
• Don't overfill: It’s tempting to pack in the guava, but too much filling will cause the pastry to burst at the seams.
• Keep it cold: If the puff pastry gets too warm and soft, it won't rise properly. If it feels floppy, pop it back in the fridge for 10 minutes before baking.
• The Crimp is Key: Use a fork and press down hard. If the seal is weak, the guava paste will liquefy and run out all over your tray.
• Avoid low-fat cheese: Always use full-fat cream cheese for the right texture and flavor profile.
❓ FAQ
Q1: Can I use guava jam instead of paste?
A: You can, but it’s much messier. Guava paste is solid and holds its shape better during the high-heat baking process.
Q2: Why didn't my pastry puff up?
A: Usually, this happens if the oven wasn't hot enough or if the pastry dough was too warm when it went in.
✨ Summary
Pastelitos de Guayaba y Queso are the ultimate crowd-pleaser. They bring that perfect mix of sweet and savory that makes a holiday breakfast feel truly "Grand."
🥐 Recipe 2: Quesitos (Sweet Cheese Pastry Coils)
🥯 About this Recipe
While Pastelitos are the kings, Quesitos are the queens of the Cuban bakery. These are simpler but no less delicious. They focus entirely on the cream cheese filling, which is sweetened and often scented with vanilla or lemon zest. Traditionally shaped into cigars or coils, they are crunchy on the outside and creamy on the inside. They are the perfect "light" accompaniment to a heavy holiday meal.
📝 Ingredients & Measurements
• 1 sheet of Puff Pastry (thawed)
• 8 ounces of Cream Cheese (room temperature)
• 1/3 cup of Powdered Sugar
• 1 teaspoon of Vanilla Bean Paste (or extract)
• 1/2 teaspoon of Lemon Zest (optional for brightness)
• 1 Egg (beaten for egg wash)
• 2 tablespoons of Honey (for glazing)
• Coarse Sanding Sugar (for topping)
👩🍳 Step-by-Step Instructions
1.Oven Setup: Heat your oven to 375°F (190°C). Prepare your baking sheet with parchment.
2.Make the Cheese Filling: Mix the cream cheese, powdered sugar, vanilla, and lemon zest in a bowl until it's fluffy and completely combined.
3.Cut the Pastry: Roll out your puff pastry sheet and cut it into 12 small rectangles or squares.
4.Fill and Roll: Place a log of the cheese mixture diagonally across each square. Fold two opposite corners over the cheese so they overlap in the middle. Press down to secure.
5.Wash and Prep: Brush the pastry with the egg wash and sprinkle a little bit of the coarse sanding sugar over the top for crunch.
6.Bake: Bake for 15 to 18 minutes. You’re looking for a beautiful light golden hue and a firm puff.
7.Honey Drizzle: While still warm, lightly brush the tops with honey to give them a sticky, sweet finish that contrasts with the flaky crust.
💡 Tips & Mistakes to Avoid
• The "Pop-Up" Problem: If the corners of your Quesitos keep popping open in the oven, use a tiny drop of egg wash as "glue" where the corners overlap.
• Don't over-mix the cheese: You want it creamy, but if you over-beat it, it can become too thin and runny.
• Watch the honey: Use a light hand with the honey glaze; you want a sheen, not a soggy pastry.
❓ FAQ
Q1: Can I add fruit to these?
A: Absolutely! A few blueberries or a slice of strawberry tucked into the cheese filling works wonderfully.
Q2: How long do they stay fresh?
A: Like most puff pastry items, they are best on day one, but you can crisp them back up in an air fryer or oven the next morning.
✨ Summary
Quesitos are elegant, easy to handle, and perfect for a holiday brunch buffet. They are the definition of "sophisticated simplicity."
🥐 Recipe 3: Torticas de Morón (Cuban Sugar Cookies)
🥯 About this Recipe
Named after the city of Morón in central Cuba, these are not your average sugar cookies. They are thick, crumbly, and traditionally made with lard (though we often use butter or shortening today) to give them a unique, melt-in-your-mouth texture. They usually have a small thumbprint indentation in the middle, sometimes filled with a dot of guava or just left plain with a sprinkle of sugar. They are the perfect "dipping" cookie for your morning coffee.
📝 Ingredients & Measurements
• 2 cups of All-Purpose Flour
• 1 cup of Granulated Sugar
• 1 cup of Vegetable Shortening (or high-quality unsalted butter)
• 1 teaspoon of Vanilla Extract
• 1/2 teaspoon of Almond Extract
• 1 tablespoon of Lime Zest (freshly grated)
• 1/2 teaspoon of Salt
• Extra Sugar for dusting
👩🍳 Step-by-Step Instructions
1.Preheat: Set your oven to 350°F (175°C).
2.Cream the Fat: In a large bowl, cream together the shortening (or butter) and the sugar until the mixture is pale and light. This usually takes about 3-4 minutes with a hand mixer.
3.Add Aromatics: Stir in the vanilla extract, almond extract, and the lime zest. The lime is what gives these cookies their signature "Cuban" flair!
4.Dry Ingredients: Gradually add the flour and salt. Mix until a crumbly dough forms. Don't worry if it looks a bit sandy; it will come together when you press it.
5.Shape: Take about 2 tablespoons of dough and roll it into a ball. Place it on the cookie sheet and press down slightly with your thumb to create a small dimple in the center.
6.Bake: Bake for 15 to 20 minutes. Important: These cookies should stay relatively pale. Do not wait for them to turn brown, or they will be too hard.
7.Cool: Let them cool completely on the baking sheet. They are very fragile when warm and need time to set their structure.
💡 Tips & Mistakes to Avoid
• The "Pale" Rule: Unlike other cookies, Torticas de Morón aren't meant to be golden. If the edges start to brown, they are overdone.
• Use Lime Zest: Don't skip the lime! It cuts through the richness of the fat and makes the cookie feel bright and "holiday-ready."
• Measuring Flour: Spoon the flour into your measuring cup rather than scooping it directly. Scooping packs the flour and will make your cookies dry and crumbly.
❓ FAQ
Q1: Can I use butter instead of shortening?
A: Yes! Butter gives a better flavor, but shortening provides that specific "sandy" texture that is traditional for Morón.
Q2: Why did my cookies crumble into pieces?
A: You likely moved them too soon. These cookies are very delicate until they have cooled to room temperature.
✨ Summary
Torticas de Morón bring a rustic, traditional touch to your holiday spread. They are the ultimate comfort food to enjoy while opening presents.
🥐 Final Thoughts
There you have it—the ultimate trio of Cuban pastries to make your holiday breakfast unforgettable. Whether you're craving the fruity punch of the Pastelitos, the creamy dreaminess of the Quesitos, or the nostalgic crumble of the Torticas de Morón, these recipes bring the heart of Cuba right into your home.
Baking for the holidays doesn't have to be stressful. Start with one recipe—maybe the Pastelitos—and see how the house fills with that incredible aroma. Once you see the smiles on your family's faces, you'll probably find yourself making all three!
Have you tried making Cuban pastries before? Which one of these three is your favorite? Drop a comment or share your baking photos with me—I’d love to see your holiday creations!
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