Guava Cheese Pastries (Printable)

Flaky puff pastry with sweet guava and creamy cheese filling

# What You’ll Need:

→ Pastry

01 - 1 sheet frozen puff pastry, thawed (approximately 8.8 oz)
02 - 1 large egg, beaten for egg wash

→ Filling

03 - 5.3 oz guava paste, divided into 8 equal portions
04 - 3.5 oz cream cheese or mozzarella, divided into 8 equal portions

→ Optional Garnish

05 - 2 tablespoons powdered sugar for dusting

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the thawed puff pastry on a lightly floured surface to smooth any creases and achieve even thickness.
03 - Cut the pastry into 8 equal rectangles using a sharp knife.
04 - Place one portion of guava paste and one portion of cheese in the center of each rectangle.
05 - Fold each rectangle over the filling to create a square or triangle shape. Press edges firmly with a fork to seal completely.
06 - Transfer pastries to the prepared baking sheet. Brush the top of each pastry with beaten egg for a golden finish.
07 - Bake for 18 to 20 minutes until pastries are puffed and golden brown.
08 - Cool slightly on the baking sheet. Dust with powdered sugar if desired. Serve warm.

# Expert Hints:

01 -
  • They look fancy but come together in under an hour, making you feel like a pastry chef without the stress.
  • Sweet and savory balance in one bite keeps you reaching for another, and honestly, it's addictive.
  • Puff pastry does the heavy lifting, so you can focus on the magic of pairing fruit with melted cheese.
02 -
  • Don't skip the egg wash—it's the difference between pastries that look homemade and ones that look like they came from a bakery counter.
  • The filling needs to stay in the center, or it'll leak out the sides during baking and create a mess (I learned this the hard way the first time).
03 -
  • Room-temperature cream cheese spreads more easily than cold cheese, so take it out of the fridge ten minutes before assembling if you want a smoother process.
  • If your puff pastry seems to be browning too quickly, tent it loosely with foil for the last few minutes to protect it while the filling finishes cooking.
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