Save My neighbor Maria showed up one afternoon with a box of these pastries, still warm from her kitchen, and I understood immediately why she'd been raving about them. The moment I bit into one, that flaky golden shell gave way to the sweet-tart punch of guava and the creamy richness of melted cheese, and I knew I had to learn how to make them myself. What struck me most wasn't just the flavor combination—it was how something so elegant felt completely effortless to put together. Now they're my go-to when I need to impress without spending hours in the kitchen.
I made these for my book club last month, and watching everyone's faces light up when they bit into the first one was worth every second. One friend asked if I'd bought them from a bakery, and I'll admit, I let her believe that for a moment before confessing they took me twenty minutes of active work. The way the cheese and guava leaked slightly onto the plate, creating this golden-pink pool, felt luxurious in the best casual way.
Ingredients
- Frozen puff pastry (1 sheet, about 250 g): This is your shortcut to those impossibly crispy, flaky layers—thaw it slowly in the fridge the night before for best results.
- Guava paste (150 g): The star that brings brightness and tropical warmth; slice it into eight equal pieces so each pastry gets a fair share of that gorgeous pink sweetness.
- Cream cheese (100 g): Creates a creamy, mild counterpoint to the guava's tartness, though mozzarella works beautifully too if you prefer a stretchier, more dramatic melt.
- Egg (1, beaten): A simple wash that transforms the pastry to deep golden brown and adds shine that makes people think you spent serious time on these.
- Powdered sugar (2 tbsp, optional): A light dusting at the end catches the light and adds a professional touch without overwhelming the filling.
Instructions
- Get your oven ready and set the stage:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is practically effortless.
- Unroll and smooth out the pastry:
- Lay the thawed puff pastry on a lightly floured surface and gently roll it to smooth out any creases, then cut it into eight equal rectangles using a sharp knife or pizza cutter.
- Build your filling combination:
- Place one piece of guava paste and one piece of cream cheese right in the center of each rectangle, keeping them slightly apart so they have room to meld together as they bake.
- Seal your pastries with care:
- Fold each rectangle over to create a square or triangle, then press all the edges firmly with a fork to seal them shut and create those charming fork marks.
- Give them the golden treatment:
- Transfer your pastries to the baking sheet and brush the tops generously with beaten egg, which will make them blush into a beautiful mahogany as they bake.
- Bake until they're puffed and glorious:
- Slide them into the oven for eighteen to twenty minutes, watching for that moment when they puff up and turn deep golden brown—the smell alone will make you weak.
- Finish with a light touch:
- Let them cool for just a few minutes, then dust lightly with powdered sugar if you like, and serve while they're still warm enough that the cheese is soft inside.
Save There's something almost ceremonial about pulling these out of the oven together, the kitchen suddenly smelling like toasted butter and tropical fruit. My kids actually asked for these instead of cake for their after-school snack, which felt like the highest compliment possible.
The Sweet and Savory Magic
The genius of these pastries is that they don't pick a lane—they straddle the line between dessert and snack so gracefully that you can serve them at almost any time of day. The guava brings brightness and tartness, while the cheese adds body and creaminess, and together they create something that feels both familiar and surprising.
Variations That Keep Things Interesting
Once you've mastered the basic version, there's so much room to play around. A pinch of cinnamon mixed into the filling adds warmth and complexity, or you could swap the cream cheese for tangy goat cheese if you want more bite.
Serving and Storage Ideas
These are best enjoyed warm, when the pastry is still crispy and the filling is soft enough to meld together on your tongue. If you need to make them ahead, bake them in the morning and reheat gently in a low oven for five minutes to restore their crispness.
- Pair them with strong black coffee or chamomile tea to complement the sweetness and tartness.
- Make a double batch and freeze the unbaked pastries for up to a month, then bake directly from frozen (add a few extra minutes to the baking time).
- Leftovers keep in an airtight container for two days, though honestly they rarely last that long around my house.
Save These pastries have become my secret weapon for last-minute entertaining, and they've converted several skeptics into guava-and-cheese devotees. I hope they bring the same joy to your table that they've brought to mine.
Recipe Questions & Answers
- → What type of cheese works best in these pastries?
Cream cheese provides a creamy, mild flavor that balances the sweet guava perfectly. For a stretchier texture, try mozzarella. Goat cheese offers a tangier variation that cuts through the richness of the guava paste.
- → Can I make these ahead of time?
Yes! Assemble the pastries up to step 5, then refrigerate for up to 24 hours before baking. You can also freeze them uncooked for up to 3 months. Bake frozen pastries for an additional 5 minutes.
- → Why do my pastries not puff up properly?
Keep your puff pastry cold throughout preparation. If it becomes too warm, the butter layers melt before baking, preventing proper puffing. Work quickly and chill the assembled pastries for 15 minutes before baking if needed.
- → How do I prevent the filling from leaking?
Press the edges firmly with a fork to create a tight seal. Don't overfill the pastries—about a tablespoon of each filling is sufficient. The egg wash also helps seal the edges by creating a slight crust.
- → What's the best way to store leftovers?
Store cooled pastries in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in a 180°C oven for 5-7 minutes to restore crispness.
- → Can I use homemade puff pastry?
Absolutely! Homemade puff pastry will yield excellent results. Just ensure it's rolled to about 3mm thickness and well-chilled before cutting and filling. The baking time remains the same.