Dessert: United States – Florida / Southern United States – Guava Pastries

Serving Size: 12

Approximate Time

Prep 20 min

Cook 22 min

Additional 10 min

Total 50 min

Ingredients

- 2 sheets frozen puff pastry, thawed (approx. 17 oz / 490 g total)
- 8 oz (225 g) cream cheese, softened
- 8 oz (225 g) guava paste, cut into twelve 3/4-inch / 2 cm cubes or thin slices
- 1/4 cup (30 g) powdered sugar (confectioners sugar)
- 1 tsp (5 ml) vanilla extract
- Pinch kosher salt
- 1 large egg + 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 g) granulated sugar (for sprinkling, optional)
- 1/4 cup (30 g) powdered sugar + 1–2 tbsp (15–30 ml) milk for a simple glaze, or extra powdered sugar for dusting

Instructions

Short Description:
Flaky puff pastry turnovers filled with sweet guava paste and a creamy sweetened cream cheese, baked until golden and dusted or glazed for a bright, tropical dessert.

Regional Notes:
This Florida variation highlights tropical guava paste paired with cream cheese—a combination popular in South Florida's Cuban- and Caribbean-influenced bakeries (pastelitos). Using store-bought puff pastry keeps the recipe approachable while preserving the classic sweet-tart guava-cream contrast typical of the region.

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone mat.
2. Unfold the thawed puff pastry sheets on a lightly floured surface. Using a rolling pin, gently roll each sheet to smooth seams and make two approximately equal rectangles. Cut each sheet into 6 equal rectangles (you will have 12 total rectangles).
3. In a medium bowl, beat the softened cream cheese with 1/4 cup (30 g) powdered sugar, vanilla extract, and a pinch of salt until smooth and spreadable.
4. Arrange 6 rectangles on a work surface. Place about 1 tablespoon (15 g) of the sweetened cream cheese in the center of each of these 6 rectangles. Top each with one cube or thin slice of guava paste.
5. Brush the perimeter of each filled rectangle with a little beaten egg wash (from the egg + water). Place the remaining 6 rectangles over the filled ones to form sealed turnovers. Press edges firmly, then crimp with a fork to seal. Trim any excess dough for neat edges if desired.
6. Transfer turnovers to the prepared baking sheets. Using a sharp knife, make 1–2 small slits in the top of each pastry to vent steam. Brush each pastry lightly with remaining egg wash and, if using, sprinkle a little granulated sugar over the tops for sparkle.
7. Bake in the preheated oven for 18–22 minutes, rotating pans halfway through, until the pastries are puffed and deep golden brown.
8. Remove from the oven and cool on the baking sheets for 5–10 minutes, then transfer to a wire rack to cool further.
9. For a glaze: whisk 1/4 cup (30 g) powdered sugar with 1–2 tbsp (15–30 ml) milk until smooth and drizzle over warm pastries. Alternatively dust with extra powdered sugar before serving.
10. Serve warm or at room temperature. Store cooled pastries in an airtight container at room temperature for up to 24 hours or refrigerate up to 3 days; reheat briefly in a 350°F (175°C) oven to refresh the puff.