These Guava and Cheese Rugelach Cookies combine flaky cream cheese dough with sweet guava paste and creamy cheese filling. They’re the perfect fusion of Cuban and Jewish baking traditions.
Guava and Cheese Rugelach Cookies
If you’ve ever enjoyed a pastelito de guayaba y queso, you’re going to love these Guava and Cheese Rugelach Cookies. They combine buttery cream cheese dough with sweet guava paste and creamy cheese filling for a cookie that’s flaky, tender, and absolutely irresistible.
Rugelach is a traditional Jewish pastry often filled with chocolate, nuts, cinnamon, or jam. In this version, I gave it a Latin twist using one of my favorite flavor combinations: guava and cheese.
The result is a beautiful bite-sized pastry that’s perfect for dessert trays, brunches, holiday gatherings, or simply enjoying with a cup of coffee.
As someone with both Jewish and Latin influences in my kitchen, I love creating recipes that bring the best of both worlds together. Thankfully, this combination works perfectly. The sweetness of the guava balances the tanginess of the cream cheese while the rich dough creates that signature rugelach texture.
Why You’ll Love These Guava and Cheese Rugelach Cookies
- Easy cream cheese dough that’s beginner-friendly
- A delicious Cuban-inspired twist on classic rugelach
- Perfect for holidays, brunches, and dessert platters
- Can be made ahead and frozen
- Pairs beautifully with coffee or tea
Making these cookies is surprisingly easy. The dough comes together quickly and can be prepared in advance. Once chilled, it’s rolled out, filled with guava and cream cheese, and baked until lightly golden.
The beauty of this recipe is that the dough freezes wonderfully. I often make a double batch and keep extra dough in the freezer for unexpected guests or holiday baking.
Tips For Perfect Rugelach
- Always chill the dough before rolling.
- Work with one dough disc at a time and keep the remaining dough refrigerated.
- Cut the guava paste and cream cheese into small pieces for easier rolling.
- If the dough becomes too soft, return it to the refrigerator for 10 to 15 minutes.
- Don’t overfill the cookies to prevent leaking during baking.
The filling should be visible in every bite. You get the sweetness of guava, the creaminess of cheese, and the buttery, crumbly texture that makes rugelach so special.
Frequently Asked Questions
Can I make rugelach dough ahead of time?
Yes. The dough can be refrigerated for up to 2 days before baking.
Can I freeze the dough?
Absolutely. Wrap each dough disc tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Can I use another filling?
Yes. Chocolate spread, fruit preserves, cinnamon sugar, or nut fillings all work beautifully with this dough.
How do I store rugelach?
Store baked cookies in an airtight container at room temperature for up to 5 days.
Whether you’re familiar with rugelach or trying it for the first time, this guava and cheese version is a fun and delicious twist that always disappears quickly at my house.
Guava and Cheese Rugelach Cookies
Ingredients
Ingredients for Cookie Dough
- 2 sticks Unsalted Butter at room temperature
- 1 1/2 Cups All Purpose Flour
- 1/2 Cup Sugar
- 1 tablespoon Plain Greek Yogurt or Sour Cream
- 1 egg
- 1/2 Teaspoon Pure Vanilla Extract or Pinch of Vanilla Powder
Ingredients for the filling
- 5 oz Guava Paste cut into little pieces
- 1/4 Cup Cream Cheese cut into little pieces
Instructions
- Preheat Oven to 300 Degrees F
- Dump all cookie dough ingredients into a mixer fitted with a paddle attachment. Mix on medium speed until a dough forms.
- Divide the dough into 3 equal parts and shape into discs. Wrap in plastic and refrigerate for at least 30 minutes.
- After time has elapsed, remove the dough out of the fridge working with one disc at a time.
- On a floured surface, place the dough into the center, and with the help of a rolling pin, shape the dough into a circle making sure the thickness is as evenly as possible.
- With a small paring knife, cut the dough into 12 slices (just like a pizza)
- Add a small slice of Guava Pasta and cream cheese on the thicker side of each dough slice. Roll starting with the filling side until you get to the other end
- Place the cookies on a baking sheet fitted with parchment paper
- Bake for 10-12 minutes until browned
- Remove from oven and let it cool on the cookie sheet or a baking rack
- ENJOY!
Notes
- Chill the dough for at least 30 minutes before rolling for easier handling.
- If the dough becomes too soft while working, return it to the refrigerator for 15 minutes.
- Cut the guava paste and cream cheese into small pieces for easier rolling.
- The dough can be made up to 2 days in advance and stored in the refrigerator.
- Unbaked dough can be frozen for up to 3 months.
- Store baked rugelach in an airtight container at room temperature for up to 5 days.
- Dust with powdered sugar before serving if desired.
Nutrition
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I have never heard of these types of cookies before but they are adorable and they look so delicious!
Thanks Jenn! mind the name, they are just rolled cookies!
These sounds very exotic and would be a new taste sensation for me. Thanks for sharing!
You’re welcome Christina, hope you can try them at home!
these look delicious
theses look so yummy. i need them right away 🙂
OMG, I love anything with guava and cheese! These look amazing, thank you for sharing!
Thanks so much Carmen!