Guava Cream Cheese Pastries
Puff pastry is one of the best things ever. It’s so delicious and, honestly, it’s kind of a problem. I can’t stop eating it! It doesn’t matter if it’s paired with something savory or something sweet, it’s all addicting! Fruity options are probably my favorite and Guava Cream Cheese is never a bad choice. This isn’t a classic combination offered in most bakeries, but there’s no need to worry because it’s super easy to make at home.
The ingredients needed are:
~1 sheet puff pastry
~Cream Cheese
~Guava jelly or paste
It’s important to keep all of the ingredients cold before assembly because it will make them easier to work with in this recipe. Start by folding open the pastry dough and then cut it into four squares. On one side of each square, place a chunk of the cream cheese (about ¼ inch thick) and top it with an equal amount of the guava paste or jelly.
Using your fingers and some water, wet the perimeter of the dough and fold it over the filling. Then pinch the edges to seal and use a knife to cut three slits in the top of each pastry. The deeper the slits, the better the dough will cook on the inside. Make an egg wash (1 egg + a splash of milk) and brush that over the top to get a shiny, crispy crust.
Place each pastry on a parchment paper lined baking sheet and bake in a 400° oven for about 20 minutes. The parchment paper is essential because not only will it make cleaning the baking sheet easier, but it will also help prevent the bottoms of the dough from burning as quickly.
Once the dough is puffed up and has a nice golden brown color, take them out of the oven and immediately dust with sugar. I usually prefer thicker sugar crystals for this purpose, but all I had on hand was granulated white sugar which is a good alternative.
The hardest part is waiting for these to cool. They smell amazing and they look delicious, but the filling will be incredibly hot for at least 15 minutes. It helps if you cut them open to speed up the cooling process, although I still recommend walking away and staying distracted because there’s nothing worse than burning your mouth and ruining the whole experience!
If you’re baking for more people or want to use all of the pastry dough, just repeat the process with the second sheet in the box. Otherwise, the dough is totally fine to stay in the fridge for a few days until you’re ready to make another fresh batch. Leftovers are also good to store in the fridge for a few days. Although, I don’t know how there could ever be any leftovers of these - they’re so good!!
If you enjoyed this post, please feel free to share it using one of the buttons below. If you have any questions, leave them for me in the comments. Have you tried Guava Cream Cheese Pastries before? What are some of your favorite puff pastry recipes?
XO ♥ Christina ♥
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