This flavor combo (cream cheese and guava paste) is one I recently discovered in Mexico. I was there just a few weeks ago for Spring break, and tried it once at my favorite coffee chain there. It was the stuffing in a roll (can’t remember what type of roll). Fabulous! The combo of the slightly tart creamy cheese with the sweet fruity berry tasting guayaba paste was to-die-for! The guava paste reminded me of the quince jelly we make in Lebanon. Come to think of it, why do we not think of this combo? (say with areeshe cheese or labneh??).
Anyway, musings aside, I decided to try and recreate this especially since I had to contribute pastries to a fundraiser to help the earthquake victims in Syria and Turkey.
I used puff pastry I bought, the best quality I could get my hands on, and I also used ready-made empanada circles with a puff pastry in the freezer section of my favorite Latino market. The clear winner (taste-wise) is the French-style puff pastry. The empanada dough package makes it super easy because the dough is precut and you can fill it in a snap. However, it is not as delicate in texture and flaky as the puff pastry.
I am finding out this is a very popular dessert in Brazil as well as other Latin and Caribbean countries such as Cuba, Panama, where it is called pastelitos de guava or guayaba.
Cream cheese and guava paste pastriesJoumana Accad Mediterranean, Middle Eastern May 3, 2023 Sweet Pastries, Pastries/Breads, sweet pastry, cream cheese, empanada, puff pastry, guava paste, guayaba,
12 rolls servings
Prep Time: 1 hour
Cook Time: 12 minutes
1 pkg cream cheese, at room temperature (8 ounces)
1 pkg of guava paste, at room temperature (8 ounces)
1 pkg of puff pastry, at room temperature (1 lb)
1 large egg, beaten with a tablespoon of cream or milk or water
- Preheat the oven to 375F (190C)
- Roll out the puff pastry until it is thin (2 mm. or 1/8 inch) and score into squares (about 4 cm or 2 inches wide).
- Place one tablespoon of cream cheese and a small square of guava paste over the cheese
- Brush some egg wash all around the pastry
- Fold the pastry to form a triangle or fold all sides to form a pocket.
- Brush the surface with egg wash
- Bake for about 10 minutes or until golden brown and puffy
- Cool a few minutes and serve lukewarm with a cup of coffee or tea.
The same technique is used with precut empanada dough. Follow the instructions on the package as I did and the results are foolproof. I would estimate the number of servings and then use the amount of cheese and guava paste and pastry accordingly.
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