30+ Authentic Easter Cuban Recipes That Will Wow Your Guests

Easter is a time for family, reflection, and most importantly, food! If you’re looking to infuse your holiday celebrations with a touch of Cuban flair, you’re in the right place.

Cuban cuisine is a vibrant and flavorful mix of tropical ingredients, rich spices, and hearty dishes that are perfect for holiday feasts.

Whether you’re preparing for a large family gathering or a small intimate dinner, these 30+ Easter Cuban recipes are guaranteed to delight your guests and make your Easter meal memorable.

From savory main dishes to sweet desserts, this collection of Cuban recipes will transport your taste buds to the heart of the Caribbean. Get ready to serve up the best of Cuba this Easter!

30+ Authentic Easter Cuban Recipes That Will Wow Your Guests

Cuban cuisine brings a unique warmth and zest to any holiday, especially Easter.

With these 30+ Easter Cuban recipes, you can create a festive table filled with delicious, bold, and unforgettable flavors.

Whether you’re savoring a plate of tender lechón, nibbling on sweet pastelitos, or enjoying a hearty bowl of moros y cristianos, Cuban dishes provide the perfect way to celebrate Easter with family and friends.

So, roll up your sleeves, gather your ingredients, and get ready to bring a taste of Cuba to your holiday table.

Cuban Mojo-Marinated Grilled Pork for Easter

Mojo-marinated pork is a Cuban classic that brings vibrant, citrusy flavors perfect for Easter celebrations. This recipe features a tender pork shoulder marinated in a blend of garlic, sour orange juice, and fresh herbs. Grilling the pork adds a smoky depth, making it an irresistible centerpiece for your Easter feast. Serve with rice, black beans, or a refreshing salad for a meal that combines tradition with festive flair.

Ingredients

For the Mojo Marinade:

• 1 cup sour orange juice (or a mix of orange and lime juice)
• 6 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• ½ cup olive oil
• Salt and pepper to taste

For the Pork:

• 4-5 lbs pork shoulder
• Fresh cilantro for garnish

Instructions

1. Prepare the Mojo Marinade:
   In a bowl, mix sour orange juice, garlic, oregano, cumin, olive oil, salt, and pepper until well combined.
2. Marinate the Pork:
   Place the pork shoulder in a large resealable bag or baking dish. Pour the marinade over the pork, ensuring it’s well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Grill the Pork:
   Preheat the grill to medium heat. Remove the pork from the marinade and pat dry, reserving the marinade. Grill the pork shoulder for about 20 minutes per pound, turning occasionally and basting with the reserved marinade. The internal temperature should reach 145°F.
4. Rest and Slice:
   Let the pork rest for 15 minutes before slicing. Garnish with fresh cilantro and serve.

This Cuban Mojo-Marinated Grilled Pork offers a perfect balance of tangy, smoky, and herby flavors. It’s an excellent choice for your Easter table, combining tradition and zest to create a dish that leaves a lasting impression. Whether paired with classic Cuban sides or enjoyed on its own, it’s bound to become a family favorite.

Cuban Easter Coconut Flan

Easter celebrations call for desserts that shine, and this Cuban Coconut Flan does just that. Creamy, rich, and infused with tropical coconut flavor, this flan is a delightful ending to your Easter meal. Its silky texture and caramelized topping make it a visually stunning dessert that tastes even better than it looks.

Ingredients

• 1 cup sugar (for caramel)
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• ½ cup shredded coconut (optional)

Instructions

1. Prepare the Caramel:
   Heat the sugar in a saucepan over medium heat until it melts and turns golden brown. Immediately pour the caramel into a flan mold or a baking dish, swirling to coat the bottom evenly.
2. Make the Flan Mixture:
   In a blender, combine eggs, condensed milk, evaporated milk, coconut milk, and vanilla extract. Blend until smooth. Stir in shredded coconut if using.
3. Assemble and Bake:
   Pour the flan mixture over the caramel layer. Cover the dish with aluminum foil and place it in a larger pan filled with 1-2 inches of hot water (bain-marie). Bake at 350°F for 50-60 minutes or until the flan is set.
4. Cool and Serve:
   Let the flan cool to room temperature, then refrigerate for at least 4 hours. Invert onto a serving plate to reveal the caramel topping.

This Cuban Coconut Flan is the perfect Easter dessert, combining creamy textures with tropical flavors that feel celebratory and indulgent. Its elegant presentation and mouthwatering taste ensure it will be the highlight of your dessert table. Enjoy this timeless classic with loved ones!

Cuban Easter Seafood Paella

Celebrate Easter with a Cuban twist on paella! This Cuban Seafood Paella is a vibrant, aromatic dish that highlights the freshness of seafood with the richness of saffron-infused rice. Packed with shrimp, mussels, and white fish, this dish is a showstopper for Easter gatherings, offering a flavorful and colorful feast.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 2 cups short-grain rice (e.g., Arborio)
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads
• 4 cups seafood stock
• 1 cup white wine
• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned
• ½ lb white fish, cut into chunks
• 1 cup peas
• Lemon wedges and parsley for garnish

Instructions

1. Prepare the Base:
   Heat olive oil in a large skillet or paella pan over medium heat. Sauté onion, bell pepper, and garlic until softened.
2. Cook the Rice:
   Stir in the rice, smoked paprika, and saffron threads. Cook for 2-3 minutes until the rice is lightly toasted.
3. Add Liquids and Simmer:
   Pour in the seafood stock and white wine. Stir and bring to a boil, then reduce heat to low. Simmer uncovered for 10 minutes.
4. Add Seafood:
   Nestle the shrimp, mussels, and fish into the rice mixture. Cover and cook for another 10-15 minutes until the seafood is cooked through and the rice is tender.
5. Finish and Serve:
   Stir in peas and cook for 2 minutes. Garnish with parsley and serve with lemon wedges.

This Cuban Seafood Paella is a spectacular dish that brings bold flavors and vibrant colors to your Easter table. It’s a feast for both the eyes and the palate, embodying the joyous spirit of the holiday. Serve it with a side of crusty bread or a crisp salad for a complete and memorable meal.

Cuban Easter Ropa Vieja

Ropa Vieja, or “shredded beef,” is a classic Cuban dish that transforms humble ingredients into a rich, savory masterpiece. Perfect for Easter, this recipe combines tender beef with a flavorful tomato-based sauce spiced with garlic, bell peppers, and olives. Serve it with white rice and fried plantains for a satisfying Cuban-style Easter feast.

Ingredients

• 2 lbs flank steak
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup beef stock
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ cup green olives, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the Beef:
   Place the flank steak in a pot of salted water. Simmer for 2 hours or until the beef is tender enough to shred. Remove from water, shred with a fork, and set aside.
2. Prepare the Sauce:
   In a large skillet, heat olive oil over medium heat. Sauté the onions, garlic, and bell peppers until softened. Add cumin, smoked paprika, and crushed tomatoes. Stir to combine.
3. Simmer the Dish:
   Pour in beef stock and bring to a simmer. Add the shredded beef and olives to the pan. Cover and cook for 20 minutes to allow the flavors to meld.
4. Serve:
   Season with salt and pepper, then serve hot with white rice and fried plantains.

Ropa Vieja is a delicious and hearty dish that brings the warmth and flavors of Cuban tradition to your Easter celebration. Its rich sauce and tender meat make it a standout option for entertaining family and friends. Pair it with classic sides for a memorable holiday meal that everyone will love.

Cuban Easter Guava Glazed Ham

Guava-glazed ham is a sweet and savory dish that’s perfect for your Easter gathering. The tropical flavor of guava pairs beautifully with the smoky, salty ham, creating a holiday centerpiece that’s as delicious as it is eye-catching. This recipe brings Cuban flair to a classic Easter staple, offering a delightful twist on tradition.

Ingredients

• 1 fully cooked bone-in ham (8-10 lbs)
• 1 cup guava paste
• ½ cup orange juice
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cloves

Instructions

1. Prepare the Ham:
   Preheat your oven to 325°F. Place the ham in a roasting pan, cut side down. Score the surface of the ham with shallow cuts in a diamond pattern.
2. Make the Glaze:
   In a small saucepan, combine guava paste, orange juice, honey, mustard, and ground cloves. Cook over medium heat until the guava paste melts and the glaze is smooth.
3. Bake and Glaze:
   Brush the ham with a layer of the guava glaze and cover with foil. Bake for 1 ½ hours, basting with more glaze every 30 minutes. Remove foil during the last 20 minutes to allow the glaze to caramelize.
4. Serve:
   Let the ham rest for 10 minutes before slicing. Serve with additional glaze on the side.

This Guava-Glazed Ham is a stunning addition to your Easter table, offering a balance of sweet and savory flavors with a touch of Cuban flair. Its tropical notes make it a unique and festive choice that’s sure to impress your guests.

Cuban Easter Sweet Plantain Casserole

Sweet Plantain Casserole, or Pastelón de Plátanos Maduros, is a comforting Cuban dish that’s perfect for Easter. Layers of sweet plantains, savory ground beef, and melted cheese create a unique flavor profile that blends sweet and savory elements. This casserole is a hearty and festive side dish or main course that’s ideal for holiday celebrations.

Ingredients

• 4 ripe plantains, peeled and sliced lengthwise
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 can (8 oz) tomato sauce
• 1 cup shredded mozzarella or Monterey Jack cheese
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the Plantains:
   Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the plantain slices until golden on both sides. Drain on paper towels.
2. Prepare the Meat Filling:
   In a separate pan, heat 1 tablespoon olive oil and sauté the onion and garlic until fragrant. Add the ground beef, cumin, oregano, salt, and pepper. Cook until browned, then stir in the tomato sauce. Simmer for 5 minutes.
3. Assemble the Casserole:
   Preheat the oven to 375°F. In a greased baking dish, layer half the fried plantains, followed by the meat mixture. Add the remaining plantains on top and sprinkle with cheese.
4. Bake:
   Bake for 20-25 minutes or until the cheese is melted and bubbly.
5. Serve:
   Let cool slightly before serving.

Sweet Plantain Casserole is a deliciously layered dish that perfectly embodies the Cuban love of bold and contrasting flavors. Whether served as a side or a main course, this dish is guaranteed to add a unique and memorable touch to your Easter table. It’s comfort food with a festive twist!

Cuban Easter Lechón Asado (Roast Pork)

Lechón Asado, or Cuban roast pork, is a quintessential dish for any Cuban celebration, especially Easter. This recipe features a whole pork shoulder marinated in a garlicky, citrusy mojo sauce and slow-roasted to perfection. The result is tender, flavorful meat with crispy, golden skin. It’s a traditional Cuban dish that will make your Easter feast unforgettable, paired beautifully with rice, black beans, and fried plantains.

Ingredients

• 5-6 lbs pork shoulder, bone-in
• 1 cup sour orange juice (or a mix of orange and lime juice)
• 8 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• ½ cup olive oil
• 1 tablespoon vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Marinade (Mojo):
   In a blender or food processor, combine sour orange juice, garlic, cumin, oregano, olive oil, vinegar, salt, and pepper. Blend until smooth.
2. Marinate the Pork:
   Place the pork shoulder in a large resealable plastic bag or roasting pan. Pour the mojo marinade over the pork, making sure to cover all sides. Seal the bag or cover the pan and refrigerate for at least 8 hours, or overnight for the best flavor.
3. Roast the Pork:
   Preheat your oven to 325°F. Place the marinated pork on a roasting rack in a roasting pan, skin-side up. Roast for 4-5 hours, basting every hour with the marinade. Cook until the pork reaches an internal temperature of 190°F and the skin is golden and crispy.
4. Rest and Serve:
   Let the pork rest for 15-20 minutes before slicing. Serve with your favorite sides like rice, beans, or fried plantains.

Lechón Asado is the perfect centerpiece for your Cuban Easter feast, with its tender meat and crispy, flavorful skin. The mojo marinade infuses the pork with bold citrus and garlic notes that perfectly complement the rich, smoky flavor from slow-roasting. It’s a celebration of Cuban heritage and a dish that will leave your guests craving more.

Cuban Easter Yuca con Mojo (Cassava with Garlic Sauce)

Yuca con Mojo is a classic Cuban side dish that pairs perfectly with roast meats like Lechón or Ropa Vieja. This dish features yuca, a starchy root vegetable similar to cassava, boiled until tender and served with a zesty, garlicky mojo sauce. It’s simple yet flavorful, and it adds a comforting and authentic Cuban touch to your Easter meal.

Ingredients

• 2 lbs yuca (cassava), peeled and cut into chunks
• 1 cup olive oil
• 8 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon fresh cilantro, chopped
• Salt to taste
• Lime wedges (optional)

Instructions

1. Cook the Yuca:
   Bring a large pot of salted water to a boil. Add the yuca chunks and cook for about 20-30 minutes or until tender when pierced with a fork. Drain the yuca and set aside.
2. Prepare the Mojo Sauce:
   In a small saucepan, heat the olive oil over medium heat. Add the garlic and cumin and cook for 2-3 minutes until the garlic is fragrant and golden.
3. Combine and Serve:
   Drizzle the garlic mojo sauce over the cooked yuca and toss gently to coat. Garnish with fresh cilantro and serve with lime wedges on the side for an added zesty touch.

Yuca con Mojo is a delightful and authentic Cuban side dish that’s easy to make yet full of flavor. The tender yuca absorbs the vibrant garlic and citrus-infused mojo sauce, making it a perfect accompaniment to your Easter main dishes. It’s a simple, hearty dish that brings a taste of Cuba to your holiday celebration.

Cuban Easter Torta de Santiago (Almond Cake)

Torta de Santiago is a traditional Spanish almond cake often enjoyed during Easter, and in Cuba, it’s a beloved treat for holiday gatherings. This rich, moist cake is made with ground almonds, eggs, and a hint of lemon, creating a perfect balance of sweetness and nuttiness. Topped with powdered sugar in the shape of the Santiago cross, it’s not only delicious but also visually stunning.

Ingredients

• 2 cups ground almonds
• 1 cup sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ cup butter, softened
• 1 teaspoon baking powder
• Powdered sugar for dusting

Instructions

1. Prepare the Cake Batter:
   Preheat your oven to 350°F. Grease and flour a round cake pan. In a mixing bowl, whisk together the ground almonds, sugar, eggs, lemon zest, vanilla, butter, and baking powder until smooth and combined.
2. Bake the Cake:
   Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing it.
3. Decorate and Serve:
   Once the cake has cooled, dust the top with powdered sugar. If desired, use a stencil to create the traditional Santiago cross pattern on the cake.

Torta de Santiago is a delightful Cuban dessert that adds elegance and sweetness to your Easter table. The almond flavor and light texture make it a perfect ending to a festive meal, and the powdered sugar cross makes it an iconic holiday treat. Whether served as a dessert or with a cup of coffee, it’s sure to be a crowd-pleaser.

Cuban Easter Arroz con Pollo (Rice with Chicken)

Arroz con Pollo, a beloved Cuban comfort food, is a perfect dish for Easter gatherings. The recipe is simple yet flavorful, featuring tender chicken cooked with saffron-infused rice, bell peppers, peas, and a touch of garlic. This one-pot wonder combines the savory goodness of chicken and the aromatic flavors of Cuban spices, creating a dish that will satisfy and impress your guests.

Ingredients

• 4 bone-in, skinless chicken thighs
• 2 cups long-grain rice
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon ground cumin
• ½ teaspoon saffron threads (optional)
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Brown the Chicken:
   Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper and brown them on both sides until golden. Remove and set aside.
2. Sauté Vegetables:
   In the same pot, add the diced onions, bell peppers, and garlic. Sauté until softened, about 3-5 minutes.
3. Cook the Rice:
   Add the rice to the pot and stir to coat with the vegetables and oil. Pour in the chicken broth, diced tomatoes, cumin, saffron (if using), and bay leaf. Stir to combine. Return the browned chicken to the pot, cover, and bring to a simmer.
4. Simmer:
   Reduce the heat to low and cook for about 20-25 minutes or until the rice is tender and the chicken is cooked through. Add frozen peas during the last 5 minutes of cooking.
5. Serve:
   Remove the chicken from the pot and serve with the rice, garnishing with fresh herbs if desired.

Arroz con Pollo is a comforting and flavorful Cuban dish that is sure to be the highlight of your Easter meal. The combination of tender chicken and savory rice, seasoned with traditional Cuban spices, makes this dish a satisfying main course. Paired with a crisp salad or fried plantains, it creates the perfect festive meal.

Cuban Easter Flan (Caramel Custard)

Flan, a smooth and creamy caramel custard, is a traditional Cuban dessert that’s always a crowd-pleaser. With its rich flavor and silky texture, this dessert is ideal for celebrating Easter. The caramel provides the perfect sweet balance to the smooth custard, making it a fitting end to your holiday feast. It’s simple to prepare but looks elegant on your table.

Ingredients

• 1 cup sugar (for caramel)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Caramel:
   In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden-brown caramel. Carefully pour the caramel into the bottom of a round baking dish or flan mold, swirling it to coat the bottom evenly. Let it cool and harden.
2. Make the Custard:
   In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla, and a pinch of salt until smooth.
3. Bake the Flan:
   Preheat your oven to 350°F. Pour the custard mixture into the caramel-coated baking dish. Place the dish in a larger baking pan and add hot water to the outer pan to create a water bath. Bake for 50-60 minutes or until the flan is set (a knife inserted should come out clean).
4. Cool and Serve:
   Allow the flan to cool completely before inverting it onto a plate. The caramel will form a beautiful sauce over the custard.

Flan is the ultimate Cuban dessert for Easter, offering a creamy, indulgent finish to a festive meal. The rich caramel topping adds the perfect touch of sweetness to the delicate custard, making it a beloved treat for all ages. Whether served chilled or at room temperature, this flan will be a memorable dessert that brings smiles to everyone’s faces.

Cuban Easter Tostones (Fried Green Plantains)

Tostones, or twice-fried green plantains, are a popular Cuban appetizer that’s crispy, savory, and easy to make. Perfect for Easter, these golden, crunchy bites make an excellent side dish or snack for your holiday gathering. Served with a garlicky dipping sauce, they are the ideal balance of salty and crispy, offering a Cuban flavor that’s both addictive and satisfying.

Ingredients

• 3 green plantains
• 4 cups vegetable oil (for frying)
• Salt to taste
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice

Instructions

1. Peel and Slice the Plantains:
   Cut off the ends of the plantains and score the skin along the length. Peel the skin off and slice the plantains into 1-inch thick rounds.
2. Fry the Plantains (First Fry):
   Heat the vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches for 3-4 minutes, until lightly golden but not fully crispy. Remove and drain on paper towels.
3. Smash the Plantains:
   Using the bottom of a glass or a plantain press, gently flatten each plantain slice to about half its thickness.
4. Fry the Plantains (Second Fry):
   Return the smashed plantains to the hot oil and fry for an additional 2-3 minutes or until golden brown and crispy. Remove from the oil and drain on paper towels.
5. Prepare the Garlic Sauce:
   In a small bowl, mix together the minced garlic, olive oil, lime juice, and a pinch of salt.
6. Serve:
   Serve the tostones hot with the garlic sauce on the side for dipping.

Tostones are the perfect appetizer or side dish for your Cuban Easter meal. Their crispy texture and savory flavor, enhanced by the garlic dipping sauce, make them irresistible. Whether paired with Lechón or served as a snack, these Cuban fried plantains will add a delicious and authentic touch to your celebration.

Cuban Easter Ropa Vieja (Shredded Beef Stew)

Ropa Vieja is a traditional Cuban dish made with tender, shredded beef slow-cooked in a rich tomato-based sauce with bell peppers, onions, garlic, and olives. This flavorful stew is perfect for Easter, as it can feed a crowd and brings a savory, hearty taste to the table. The combination of beef and aromatic vegetables cooked to perfection is a comforting dish that embodies Cuban culinary traditions.

Ingredients

• 3 lbs flank steak
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 1 cup beef broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 bay leaf
• 1/2 cup green olives, pitted
• 1/4 cup capers
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Cook the Beef:
   In a large pot, heat olive oil over medium heat. Season the flank steak with salt and pepper and brown it on both sides, about 5-7 minutes. Remove the steak and set it aside.
2. Sauté Vegetables:
   In the same pot, add the sliced onion, red and green bell peppers, and garlic. Sauté for 5 minutes until softened.
3. Simmer the Ropa Vieja:
   Return the beef to the pot, adding crushed tomatoes, beef broth, cumin, paprika, oregano, and bay leaf. Bring to a simmer and cover. Cook for 2-3 hours, or until the beef is tender and shreds easily.
4. Shred the Beef:
   Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot along with the olives and capers. Stir and let simmer for another 15 minutes to combine the flavors.
5. Serve:
   Garnish with fresh cilantro and serve with white rice, black beans, and fried plantains for a complete Cuban Easter meal.

Ropa Vieja is a quintessential Cuban dish that’s full of flavor and perfect for Easter celebrations. The tender, shredded beef combined with the savory tomato sauce, olives, and capers creates a depth of flavor that’s both comforting and delicious. It’s a satisfying, crowd-pleasing dish that’s ideal for festive gatherings and pairs beautifully with classic Cuban sides.

Cuban Easter Pastelitos de Guayaba (Guava Pastries)

Pastelitos de Guayaba are Cuban pastries filled with a sweet guava paste and cream cheese, wrapped in a flaky puff pastry. These delightful pastries are a beloved Cuban treat, especially during holiday celebrations like Easter. The combination of the tangy-sweet guava and creamy cheese makes for an irresistible snack or dessert that will impress your guests and satisfy any sweet tooth.

Ingredients

• 1 package puff pastry (thawed if frozen)
• 1 cup guava paste, cut into small pieces
• 4 oz cream cheese, softened
• 1 egg (for egg wash)
• 1 tablespoon sugar (optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Pastry:
   Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry into squares, about 4 inches on each side.
3. Fill the Pastries:
   In the center of each pastry square, place a spoonful of guava paste and a small dollop of cream cheese.
4. Seal and Bake:
   Fold the corners of the pastry over the filling to form a small parcel or fold it into a triangle shape. Press the edges to seal them. Brush each pastry with a beaten egg wash and sprinkle with sugar (optional).
5. Bake:
   Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffed.
6. Serve:
   Let the pastelitos cool slightly before serving. These are perfect for dessert or as a sweet snack during your Easter celebrations.

Pastelitos de Guayaba are a delicious and sweet Cuban treat that brings a taste of the island to your Easter table. The sweet guava paste combined with creamy cheese and the flaky puff pastry creates the perfect balance of flavors and textures. These little pastries are a wonderful dessert or snack that’s sure to impress and delight everyone at your gathering.

Cuban Easter Moros y Cristianos (Black Beans and Rice)

Moros y Cristianos, or “Moors and Christians,” is a classic Cuban dish consisting of black beans and white rice, cooked together with garlic, onions, and spices. This dish is a staple in Cuban cuisine and makes a perfect side for your Easter feast. The combination of tender beans and fragrant rice, seasoned with bay leaves and cumin, creates a flavorful and hearty dish that complements any Cuban main course.

Ingredients

• 2 cups white rice
• 1 cup dried black beans (or 2 cans of cooked black beans)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 4 cups water or vegetable broth

Instructions

1. Cook the Beans:
   If using dried beans, soak them overnight. Drain and rinse them before cooking. In a pot, add the black beans, water, bay leaf, and a pinch of salt. Bring to a boil and then reduce to a simmer. Cook the beans for 45-60 minutes, or until tender. Drain and set aside (reserve some of the cooking liquid).
2. Prepare the Rice:
   In a separate pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté for 5 minutes until softened.
3. Combine Beans and Rice:
   Add the soaked rice to the pot with the onions and bell peppers. Stir in the cooked black beans, cumin, oregano, and salt and pepper. Add the reserved cooking liquid from the beans (or water) to the pot, about 4 cups.
4. Simmer:
   Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 20 minutes, or until the rice is tender and the flavors have melded together.
5. Serve:
   Fluff the rice with a fork and serve hot as a side dish with Lechón, Ropa Vieja, or any other Cuban main course.

Moros y Cristianos is a flavorful and hearty Cuban side dish that’s a must-have for your Easter meal. The combination of perfectly cooked black beans and fragrant rice, seasoned with cumin and bay leaves, offers a satisfying and delicious complement to your main dishes. Whether served with roast pork, chicken, or beef, this classic Cuban dish is sure to be a hit at your holiday table.

Note: More recipes are coming soon!