Guava Pastry
My guava pastry recipe pairs sweet guava and creamy cheese with flaky puff pastry to create a quick and irresistible tropical treat. Little did I know when I first tried these guava pastries years ago that they’re so simple to whip up.
I’ve always stayed clear of anything stuffed with cream cheese at the bakery. I would rather have it warm and fresh from my oven. But when I discovered this puff pastry at Porto’s Cuban bakery, all bets were off. I’m a tropical girl, so it was pretty hard to resist.
And they are so addictive!!! Definitely not one for the diet, but so worth the extra calories. You won’t be disappointed! All you need is a handful of ingredients, and you’re good to go. While homemade guava paste takes it over the top, I happily use store-bought.
What Is Guava Paste?
The only ingredient that might seem daunting to people who are unfamiliar with foods from the tropics is guava paste. Guava is a tropical fruit full of seeds. Mix the pulp (sans the seeds) with sugar, and you have a versatile dessert filling and cracker topping. It’s super popular in Caribbean, Latin, and Spanish cuisine, where it’s served with crackers and cream cheese.
Aaaand, guavas are enjoyed fresh in West African countries. Rest assured, if you live in a big city, this exotic ingredient is easier to get than you think. Just check any Hispanic or International market for a sure bet, but I’ve even seen it at Walmart.
How to Make Guava Pastry
- Thaw – Remove the puff pastry from the freezer about 45 minutes before using, and gather your ingredients. (Photo 1)
- Whisk the cream cheese, powdered sugar, vanilla extract, and lime zest together by hand until smooth and well combined. Set aside. (Photo 2)
- Unroll the puff pastry sheets, and cut each sheet into six 3″x 4″ pieces (a total of 12 pastries). (Photo 3)
- Divide the guava paste into 12 portions and place a portion in the center of each pastry. Add about 1½ tablespoons of the cream cheese filling next to it, leaving some room around the edges. (Photo 4)
- Fold over, pressing gently to seal them with your fingers. Or seal them by pressing the edges with the tines of a fork. (Photo 5)
- Place the pastries on a baking sheet (or freeze them for later). Sprinkle them with the caster sugar if desired. (Photo 6)
- Bake in a 375℉ (190℃) oven for 18-22 minutes or until a beautiful golden brown. Allow to cool (or not) and enjoy!!! (Photo 7)
Recipe Tips and Twists
- When Valentine’s Day is around the corner, I stuff them with chocolate, too. My son’s favorite! He’s not crazy about cheese unless it’s on pizza. You can even shape them into cute little hearts.
- I always have store-bought puff pastry in my fridge because it’s great for entertaining. You don’t even have to get out your rolling pin. Just remove it from the freezer about 45 minutes before using it. It’s available at most supermarkets year-round, and when it’s on sale, I stock up just in case.
Make-Ahead and Storage Instructions
Guava pastries are great for making ahead of time. They freeze well for 2-3 months, raw or baked. If unbaked, you can take them straight from the freezer to the oven and add a minute or two to the baking time. If baked, let them thaw and reheat them in the oven if desired.
More Amazing Ways to Use Puff Pastry
Guava Pastry Recipe
Ingredients
- 2 sheets puff pastry
- 6-8 ounces (170-225g) guava paste
- 6-8 ounces (170-225g) cream cheese, softened
- 1 tablespoon (6g) grated lime zest (optional but desirable)
- 1 teaspoon (5ml) vanilla extract
- 1-2 tablespoons (7-15g) powdered sugar
- 1 beaten egg to seal and glaze
- 3 tablespoons (30g) caster sugar or granulated sugar (optional)
Instructions
- Remove the puff pastry from the freezer about 45 minutes before using.
- Preheat oven to 375℉ (190℃).
- Line a baking or cookie sheet with parchment paper and set aside.
- Whisk the cream cheese, powdered sugar, vanilla extract, and lime zest together by hand until smooth and well combined. Set aside.
- Unroll the puff pastry, and cut each sheet into six 3"x 4" pieces (a total of 12 pastries).
- Divide the guava paste into 12 portions and place a portion in the center of each pastry. Add about 1½ tablespoons of the cream cheese filling next to it, leaving some room around the edges.
- Fold over, pressing gently to seal them with your fingers. Or seal them by pressing the edges with the tines of a fork.
- Place the pastries on a baking sheet (or freeze them for later). Brush them with the beaten egg and sprinkle them with the caster sugar if desired.
- Bake at 375℉ (190℃) for 18-22 minutes or until a beautiful golden brown.
Tips & Notes:
- Thaw puff pastry at least 30 minutes before assembling.
- Guava paste (pasta de guayaba) is available at Latin American stores and Amazon.
- For easy homemade guava paste, chop fresh guavas into quarters and add the same weight of sugar as fruit. Stir and let it sit until the fruit releases its natural juices, then simmer until it has thickened and reduced to about half its original volume. Stir in the juice of one lime, let it cool, and enjoy.
- Please note that the nutritional information is a rough estimate and can vary significantly depending on the products used in the recipe.
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