How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
Unfold the thawed puff pastry sheets
Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 large squares (or 8 smaller ones) to get 8 total pastry bases and 8 tops.
Place 8 pastry squares
Place 8 pastry squares onto the prepared baking sheet. Spread a generous tablespoon of cream cheese in the center of each square, then top with a slice of guava paste.
Brush the edges of the bottom squares
Brush the edges of the bottom squares with a little of the beaten egg. Place the remaining pastry squares on top. Use a fork to crimp and seal the edges tightly.
Brush the tops of the pastries
Brush the tops of the pastries with the remaining egg wash and sprinkle with coarse sugar. Cut 2-3 small slits in the top of each pastry to allow steam to escape.
Bake for 20 minutes, or
Bake for 20 minutes, or until the pastries are puffed and a deep golden brown. Allow to cool for at least 10 minutes before serving, as the guava filling will be very hot.
20 min
A little kitchen wisdom
For the best results, use a high-quality guava paste (pasta de guayaba) found in the Hispanic aisle. You can skip the cream cheese for a strictly fruit-filled version, but the cheese provides a wonderful balance to the sweetness of the guava.
