Imagine if a guava pastelito and a creamy bread pudding had a baby. Guava Cream Cheese Crinkle Cake is what you’d get.
Crispy, buttery layers of phyllo are baked with a rich cream cheese custard and pockets of sweet guava, then finished with a simple syrup that soaks into the warm cake. The top stays golden and crisp while underneath it’s soft, creamy and decadent.
Guava and cream cheese are one of those perfect Cuban combinations. We love it tucked inside a pastelito, and it works just as beautifully here. The tanginess of the cream cheese balances the sweetness of the guava, while the crinkled phyllo gives every bite a mix of crispy edges and creamy custard.
It’s familiar yet completely different at the same time which is exactly why we love it.
Why You’ll Love This Recipe
We feel like the reasons to love this recipe are obvious. However for anyone who needs concrete reasons:
- Pastelito-inspired flavor. Guava and cream cheese give it that combination we already know and love.
- Crispy + creamy. The crinkled phyllo gets beautifully golden while the custard stays soft underneath.
- Easy to assemble. No complicated pastry work—the messy crinkles are part of the charm.
- Made for sharing. One 9 x 13-inch cake serves about 12, so it’s great for holidays and family gatherings.
Guava Paste vs. Guava Jam
You can make this crinkle cake with guava paste, guava jam or guava preserves.
Guava Paste: the firm kind that comes in a bar or rectangular package
If you’re using guava paste then slice it thinly and tuck the pieces between the folds of phyllo.
If you’re using jam or preserves, spoon small amounts throughout the cake.
We would highly suggest skipping the guava jelly for this recipe. It has a higher water content which can make the phyllo soggy. Then this won’t give you the same concentrated guava flavor you are looking for in a recipe like this.
Tips for the Best Guava Cream Cheese Crinkle Cake
Don’t skip the first bake. Baking the buttered phyllo before adding the custard helps create those crispy, golden layers. If you pour the custard over raw phyllo, you won’t get the same texture.
Use the right size pan. A 9 x 13-inch glass or ceramic baking dish works well. You want enough room to tightly pack all those crinkled layers.
Pack the phyllo tightly. The accordion folds should sit close together so they stand upright and create plenty of little spaces for the custard and guava.
Let it rest before serving. Give the cake a few minutes after baking so the custard has a chance to set and the syrup can soak into the warm cake.
Serve it warm. That’s when you get the best contrast between the crisp phyllo and creamy center. If you make it ahead, reheat individual portions in the oven or air fryer.
More Ways to Cook With Guava
We clearly have a thing for guava around here. From sweet to savory, here are a few more ways we love using it:
Guava Cream Cheese Crinkle Cake
Course: Breakfast u0026amp; Brunch, DessertsCuisine: CubanDifficulty: Easy12
servings20
minutes1
hourIngredients
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1- 16 oz package of phyllo dough
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1 stick of unsalted butter, melted
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14-16 oz of guava jam, preserves or guava paste
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1 8-ounce bar of cream cheese
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2 large eggs
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2 cups of heavy cream
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1 can of sweetened condensed milk
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1 tablespoon of vanilla extract
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¼ teaspoon of salt
- For the Syrup
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3/4 cup of water
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½ cup of granulated sugar
Directions
- Preheat the oven to 350 degrees. Line a 9 x 13 baking dish with parchment paper.
- Stack two sheets of phyllo dough on top of each other inside the baking dish. Crinkle the sheets together like an accordion. The layers should be about 1-inch thick. Repeat this process until the pan is completely full. Pack it tightly.
- Brush the phyllo with the melted butter. Bake in the oven for 15 minutes until golden brown. Remove from the oven and let it cool for another 20 minutes.
- While that rests, make the custard. In a blender, add the heavy cream, cream cheese, condensed milk, eggs, vanilla and salt. Blend until completely smooth.
- Pour the custard over the cooled crinkle cake.
- Spoon the guava or add the sliced guava in between every other layer of cake. You want it to be scattered throughout the cake.
- Bake for 35-45 minutes until golden brown.
- While the crinkle cake bakes make the syrup: Add the sugar and water in a small pot. Simmer for 10 minutes on medium high heat. You don’t want to get any color on the syrup but be sure the sugar is completely dissolved.
- Once the cake comes out, pour the syrup over the cake so that the hot cake soaks it up.
Serve warm.
