Description
This Guava and Cream Cheese Pastry is quite easy to make specially when you have a ready made guava jam, just place it in the middle of prepared flaky pastry then bake and enjoy.
Ingredients
Scale
- 2 sheets puff pastry
- approx. 80g cream cheese
- approx. 700g red guavas, skin on and trim ends
- 1 egg, lightly beaten
- 1/2 to 3/4 cup sugar
- 2 tbsp cornstarch
- 3 cups + 3 tbsp water
Instructions
- In a sauce pan combine 1/2 cup sugar, guavas and 3 cups water, bring to a boil and simmer in low heat for 40 minutes.
- Using a sieve drain guavas reserving liquid, while draining mash guavas using a big spoon to extract liquid. This process will push some soft guava flesh in the surface below the sieve scrape this off and mix it together with the liquid.
- Place liquid back on the saucepan in medium heat and further reduce liquid to roughly 1 1/2 cups.
- Reduce heat to low, dilute cornstarch in 3 tbsp of water then combine with the guava liquid, you can also add more sugar to suit your taste. Once it thickens remove from heat then set aside.
- Prepare your pastry but cutting them both in the middle crosswise, this will leave you 4 rectangular pastry sheets.
- Place 2 pastry sheets in a baking paper lined baking tray then spread cream cheese on the middle of each pastry, leave 1 inch border on all sides.
- Place guava paste on top of the cream cheese.
- Brush edges with beaten eggs.
- Prepare the remaining 2 pastry sheets by folding them in half lengthwise, cut slits on the pasty 1 cm apart and leaving a space on the creased edge to hold them together. Unfold the pastry and place on top of prepared pastry.
- Press edges with fork to seal then brush top with remaining beaten eggs.
- Bake in a 220C preheated oven for 10 minutes, then bring down heat to 200C and bake for 20 more minutes or until pastry is puffed up and golden brown.
- Let it cool down before serving.
There’s nothing better than guava in pastries. So exotic!
Your pictures are so inviting…..I can almost taste this now! : )
that sounds amazing! i’ll have to make that soon. thanks for the recipe!
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I love this combination of guava and cheese. In Brazil, it is called Romeo and Juliet because they pair so well that we say that they were made to each other — just like the characters. 🙂
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There’s a popular Caribbean snack of guava paste and queso fresco, often on crackers. It’s so yummy. This reminds me of that.
Guvas have great flavor! And I love them in pastry. This looks fantastic – thanks so much.
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I love this pastry…and must confess that never made it…we always but it! Thanks for the recipe Raymund…looks awesome!
Hope you are having a great week 😀
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Oh my gosh, this looks and sounds amazing!!
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Sinfully delicious.
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Beautiful!
As a kid, when we would go to the Gulf of Mexico (south Louisiana coast), my mother would get as many guavas as she could find. All she ever did with them was make jelly. After see this, I can tell you that we were all missing out. I had no idea that guava could be used for such a fabulous pastry! It’s beautiful!
Your pastry looks like it came from a wonderful pastry shop. My husband and I used to have this often when we lived in Miami…there was a Cuban bakery that made it so good.
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Ooh, I haven’t had guava in aaaages! Love the taste – so nice. Don’t think I’ve ever had a fresh one… only canned :(. Love the look of the pastry – sounds really great.
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Oh good heavens! This looks delicious!!!!!! I could devour the whole thing for brunch. And the crust is just beautiful Raymond. 🙂
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My eyes lit up when I saw the title! And my mouth is watering looking at the photos. I love guava turnovers, and yours are so beautiful. Love the artistic slits.
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I love your willingness to experiment- looks like it turned out great!
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Hi! I’m working on a round-up of guava recipes for The Huffington Post Taste and would love to feature your recipe. Please let me know if you’re interested. Thanks!
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I am definitely interested