Guava and Cream Cheese Pastries
Flaky puff pastry wraps sweet guava paste and tangy cream cheese in these golden squares. The recipe makes 8 pastries, about 2 per person, and they are best warm from the oven. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Keep cream cheese and puff pastry cold until you assemble. Bake until the pastry is deep golden so the egg wash is fully cooked. Because of the cream cheese, chill leftovers within 2 hours (1 hour if above 90°F).
Allergens: wheat, milk, egg
Equipment
- baking sheet
- parchment paper
- rolling pin
- knife
- pastry brush
- small bowl
Ingredients (for 4 servings)
- 1 sheet (about 8 ounces) frozen puff pastry sheet, thawed in the refrigerator
- 4 ounces guava paste, cut into 8 thin slices
- 4 ounces cream cheese, cold
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar
- 1 tablespoon flour (for dusting)
Directions
1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Dust the counter with flour and roll the puff pastry into a 10-by-20-inch rectangle. Cut it into 8 squares about 5 inches each.
3. Cut the cold cream cheese into 8 pieces. Place one piece of cream cheese and one slice of guava paste in the center of each square.
4. Brush the edges with beaten egg. Fold each square corner to corner into a triangle and press the edges firmly with a fork to seal.
5. Set the pastries on the baking sheet 2 inches apart. Brush the tops with egg, sprinkle with sugar, and cut a small slit in each top.
6. Bake 18 to 22 minutes until puffed and deep golden brown on top and bottom, so the egg wash is fully cooked.
7. Cool 10 minutes before eating — the guava filling is very hot.
8. Refrigerate leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Sealing and baking filled puff pastry so it puffs and browns without leaking.
Affordable substitution
Use store-brand puff pastry and block cream cheese; guava jam or guava jelly can stand in for guava paste (use 1 teaspoon per pastry).
Optional variation
Skip the cream cheese for guava-only pastries, or use mango jam for a different fruit filling.
Leftovers & storage
Cool and refrigerate within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Rewarm in a 350°F oven 5 to 8 minutes until hot and crisp.