Prep 30 mins
Cook 20 mins
These are wonderful little tropical treats that look like you've slaved all day--guests would be surprised to know how quickly and easily these come together! For a taste of the tropics, try Daisy Martinez's recipe, published in Everyday with Rachael Ray. Guava paste is made by Goya and can be found in most supermarkets in the Latin American section.
- 2 frozen puff pastry sheets, thawed
- 1 eight oz package cream cheese
- 4 ounces guava paste
- 1 large egg
- 1 teaspoon water
- 1⁄4 cup powdered sugar
- 1 teaspoon milk
- 1⁄4 teaspoon vanilla
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Place a 1 foot long sheet of parchment paper on a work surface and place 1 sheet of puff pastry on top.
- Roll out pastry to 9 1/2" square; cut into 4 smaller squares.
- Cut cream cheese into 8 equal slices.
- Cut guava paste into 8 equal slices.
- Lay 1 piece each of the cream cheese and guave paste diagonally in the center of each pastry square.
- Mix egg and 1 t water.
- Brush pastry edges with egg mixture; fold pastry sheet over to form a triangle.
- Pinch the edges to seal; crimp with a fork.
- Repeat steps with second pastry sheet.
- Arrange the turnovers on the baking sheet; brush with egg mixture.
- Bake until puffy and golden, 15-20 minutes.
- Transfer to a wire rack and cool for 15 minutes.
- Meanwhile, stir together the powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over cooled turnovers.
Yum! Made as written except used lemon extract and a tiny bit of zest for the glaze, which I made a little thicker. The only thing I will change for next time is to slice the cream cheese thinner because it doesn't really melt. Thanks for posting, we love anything with guava paste.