Save My neighbor Maria stopped by one afternoon with a bag of guava paste from her mother's orchard, and I had no idea what to do with it until she casually mentioned folding it into pastry with cheese. That simple suggestion transformed my entire dessert repertoire. The way she described the contrast between the sweet-tart guava and creamy cheese had me rushing to the kitchen before she'd even finished her coffee. Those first golden pastries came out of the oven still steaming, and one bite explained why this combination has been beloved across Latin America for generations.
I brought a batch to a book club meeting, worried they might be too unconventional, but they disappeared before anyone even opened the first chapter. One friend asked if I'd bought them from a bakery, and another immediately wanted the recipe. Watching people's faces shift from curiosity to genuine delight as they tasted that contrast of temperatures and flavors reminded me that the best dishes are the ones that surprise you.
Ingredients
- Frozen puff pastry (1 sheet, about 250 g, thawed): This is your golden ticket to impressive results without the fuss of laminating dough by hand. Let it sit at room temperature for about 10 minutes before rolling so it becomes pliable without tearing.
- Guava paste (150 g, cut into 8 pieces): The heart of this pastry, offering a jammy sweetness with subtle tartness that keeps everything from becoming cloying. If you can find fresh guava paste from a Latin market, it tends to have more complex flavor than the very bright commercial versions.
- Cream cheese (100 g, cut into 8 pieces): Creates a luxurious creamy center that melts into the guava and contrasts beautifully with the flaky pastry shell. Cold cream cheese holds its shape better during assembly, so don't soften it beforehand.
- Egg (1, beaten for egg wash): This gives the pastries that coveted deep golden-brown shine and helps them puff evenly in the oven.
- Powdered sugar (2 tbsp, optional for garnish): A light dusting adds visual appeal and a whisper of extra sweetness if you prefer your pastries on the sweeter side.
Instructions
- Get your oven ready and prep your workspace:
- Preheat to 200°C (400°F) and line your baking sheet with parchment paper so your pastries won't stick. This temperature is your sweet spot for puffing the pastry while crisping it without burning the outside before the inside cooks through.
- Roll and cut the pastry:
- Lay out your thawed puff pastry on a lightly floured surface and smooth out any creases with gentle pressure. Cut it into 8 equal rectangles using a sharp knife with clean, confident strokes rather than sawing, which can seal the delicate layers.
- Fill each rectangle:
- Place one piece of guava paste and one piece of cream cheese in the center of each rectangle, leaving a small border so the edges can seal properly. The cold cheese will help keep the filling contained as it melts.
- Fold and seal:
- Fold each rectangle over the filling to create either a triangle or square, then press the edges firmly with a fork's tines to seal them shut. This fork pattern isn't just decorative—it actually prevents the pastries from opening up in the oven and letting the filling escape.
- Apply the egg wash:
- Brush the top of each pastry with your beaten egg, which will give them that beautiful glossy golden finish. Work gently so you don't accidentally press down on the pastry and prevent it from puffing.
- Bake until golden:
- Bake for 18–20 minutes, watching them carefully during the last few minutes so you catch them at that perfect stage when they're puffed and golden but not dark brown. The cream cheese will start leaking slightly at the edges when it's perfectly melted, which is your signal they're ready.
- Cool and finish:
- Let them cool for just a few minutes on the pan so they set slightly, then dust with powdered sugar if you'd like. Serve warm when the contrast between the flaky pastry and melted filling is most dramatic.
Save There's something almost magical about watching someone take their first bite of these, seeing their eyes widen as they discover that hidden layer of melted cheese beneath the sweet guava. It's a moment where simple ingredients and technique combine to create something that feels like you've shared a secret.
Flavor Variations Worth Trying
The guava and cheese combination is classic, but once you master this recipe, you'll realize the technique opens up endless possibilities. Swap the guava paste for dulce de leche and white chocolate for something decadently different, or try mango paste with ricotta for a lighter variation. I've even experimented with fig paste and sharp cheddar on nights when I wanted to push the savory side, which turned out to be startlingly good alongside a glass of wine.
The Cheese Question
Cream cheese is my go-to because it melts smoothly and adds richness, but the choice of cheese genuinely changes the experience. Mozzarella creates those Instagram-worthy cheese pulls that make people gasp a little, though it's slightly less stable during baking. I've had great success with goat cheese for a tangier profile that cuts through the sweetness beautifully, and once I tried mascarpone, which created an almost custard-like interior that was absolutely luxurious.
Making Them Ahead and Storage
These pastries are actually easier to manage if you assemble them hours ahead and refrigerate them before baking—the egg wash adheres better and the pastry puffs more evenly from a cold start. Store any leftovers in an airtight container at room temperature for up to two days, though they're best eaten the same day they're baked when the contrast between flaky shell and creamy center is most pronounced. If you want to make them completely ahead, you can freeze the assembled pastries unbaked for up to a month; just add an extra minute or two to the baking time if baking directly from frozen.
- Assemble pastries up to 8 hours ahead and refrigerate so the egg wash sets properly.
- Frozen assembled pastries can bake directly without thawing, adding just a minute or two to the bake time.
- Best enjoyed warm or at room temperature the same day, though they keep for two days in an airtight container.
Save These pastries represent everything I love about cooking—the way a handful of ingredients can transform into something that feels indulgent and special. Once you master them, you'll find yourself making them again and again, each time discovering a new variation or a new person to impress.
Kitchen Questions
- → Can I use fresh guava instead of guava paste?
Guava paste works best because it's concentrated and holds its shape during baking. Fresh guava would release too much moisture and make the pastries soggy.
- → What cheese works best for these pastries?
Cream cheese provides a creamy, mild flavor that balances the sweet guava. Mozzarella creates a stretchier texture, while goat cheese adds tanginess. Any cheese that melts well will work.
- → Can I prepare these ahead of time?
Yes! Assemble the pastries and refrigerate for up to 24 hours before baking. You can also freeze assembled, unbaked pastries for up to 3 months. Bake frozen pastries adding 5-10 minutes to cooking time.
- → How do I store leftover pastries?
Store cooled pastries in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate up to 5 days. Reheat in a 180°C oven for 5-7 minutes to restore crispness.
- → Can I make these savory instead?
Absolutely! Replace guava paste with savory fillings like ham, spinach, or sautéed onions. The sweet-savory combination is traditional, but fully savory versions work wonderfully too.
- → Why do my pastries not puff up?
Ensure your puff pastry is cold when working with it. Overworking the dough or filling it too heavily can prevent proper puffing. Also make sure your oven is fully preheated before baking.