| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 (1-pound) package frozen puff pastry, thawed
- 1 tablespoon granulated sugar
- 1 (8-ounce) package cream cheese, cut into 8 equal pieces
- 8 (1 by 1-inch) squares guava paste (about 4 ounces)
- 1 egg, beaten with 1 teaspoon water
- 1/4 cup confectioners’ sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F.
- Sprinkle the sugar on your work surface to prevent the dough from sticking. Roll out each sheet of puff pastry to an 8 by 8-inch square. Using a pizza cutter or sharp knife, cut each sheet into 4 squares.
- Make the turnovers: Set a pastry square in front of you with 1 of the corners pointing toward you. Place 1 piece of cream cheese diagonally over the center of the bottom of the square. Top with a piece of guava paste. Brush the edges of the square with beaten egg. Fold the upper half of the square over the filling to make a neat triangle. Crimp the edges with a fork. Repeat with the remaining turnovers, placing them on a parchment paper-lined baking sheet as you go.
- Bake for 20 minutes or until golden brown and puffy.
- While the turnovers are baking, mix the confectioners’ sugar with the milk and vanilla, stirring to dissolve any lumps. Set aside.
- Cool the turnovers on a rack for 10 to 15 minutes, then drizzle the glaze over them. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 31 mg |
| Sodium | 245 mg |
Reviews
Delicious
Delicious and simple. True flavor down to the sweet glaze on top. Guava paste is thick and doesn’t melt evenly. I like this but some do not. Those picky eaters suggested I use guava jelly or jam, instead. Another reviewer suggested cutting the guava/cheese into smaller pieces to more evenly distribute (but that is more difficult and time consuming). I might try jelly/jam next time for the picky eaters. Nonetheless, this recipe is a definite KEEPER!
So happy to have this recipe after moving to Ca from Orlando. The problem I had is the inch square of guava paste stayed square and didn’t melt or thin down. Will probably thin paste in cuisinart with a little water next time, or spread it out in thinner pieces. Both my husband and daughter complained about the thick square of paste.
So easy and yummy, they are dangerous! I skipped the glaze, instead, sprinkled some sugar and brushed on some egg wash.
Soooo delicious and easy!!! I skipped the glaze, and had to bake them only about 15-16 minutes because they were starting to burn on the bottom (I think my oven is just crazy. I’m having a hard time not eating the entire double batch I made! :
Wow. WOW. Having moved away from south FL nearly 10 years ago, this is probably one of the things I’ve missed the most. I do not recall having had powdered sugar icing drizzled over the top from the Cuban bakeries, so I skipped that step. I did throw a sprinkle of turbanado sugar on top before baking. I just opened the dough flat onto a board on which I spread a little sugar. The sheet was square so I just cut it into fours. It took about 1 TBSP of guava paste and 1 oz of cream cheese for each square.. I cut everything into smaller pieces to they would melt together evenly, used the egg wash, folded, crimped with a fork, a sprinkle of the turbanado and into the oven they went. This could not be easier.
Very easy recipe to follow. I actually pureed fresh guava that my great aunt prepares and then cans into mason jars. I wish I would have added extra sugar to the pureed guava, the natural Guava had a bitter taste. I also changed the shape of the turnovers to resemble “Portos Bakery”. Yumms.
delicious! just made these for an afternoon snack and they were so simple to make and very yummy. already had a box of puff pastry in the freezer and used whipped cream cheese since i already had it in the fridge. i bought the guava paste in the round tin at the grocery store yesterday to serve with cheese and crackers, but i didn’t realize they give you so much i decided to use it in a creative way like these pastries. the icing added a bit more sweetness and the cream cheese and guava melted perfectly. i will definitely make these again in the future. thanks for the recipe!
Hi Daisy
I have made this 2 time after seen you make them on “Viva Daisy”. I love them! They look like I bought them at a bakery.We are also from Puerto Rico and I make all the PR traditional food for my family. My parents are wonderful cooks and they taught me well!
We came to the USA when we were little, but we keep our Puerto Rican heritage alive especially for my daughter who is 6 years old. I love love your show and all the recipes you bring to the table!
I have made this 2 time after seen you make them on “Viva Daisy”. I love them! They look like I bought them at a bakery.We are also from Puerto Rico and I make all the PR traditional food for my family. My parents are wonderful cooks and they taught me well!
We came to the USA when we were little, but we keep our Puerto Rican heritage alive especially for my daughter who is 6 years old. I love love your show and all the recipes you bring to the table!
I made them and they were absolutely delicious and really easy to make, thanks Daisy!!!