1packagecream cheese** optionalthe block over the spreadable kind
Preheat oven to 400 degrees F. Thaw the puff pastry according to package directions, usually about 20-30 minutes. Line a cookie sheet with parchment paper. Set aside.
Cut guava into thin slices. If using cream cheese, cut the block into slices too. Unfold one of the pastry sheets and place it on the cookie sheet.
Place 6 slices of guava per pastry sheet fold about 1-2 inches apart (you’ll have 18 slices total on the entire pastry sheet). Add cream cheese over guava paste slices (optional).
Unfold the second pastry sheet and place it over the other one that now has the guava paste slices.
Cut into 9 squares and score the tops of each one. No need to divide the squares. Leave everything intact. Brush egg wash on each one to get that flaky crust.
Bake for 25 minutes or until golden brown. Serve immediately and enjoy!
Recipe adapted from my friend, Marta Darby, at My Big, Fat, Cuban Family.—*These pastries are best served right out of the oven. You can place in an airtight container and reheat them for 10 seconds in the microwave. Careful, the guava can get really hot and burn your tongue.**To make these pastries vegan, you can sub cream cheese for vegan cream cheese and egg wash for almond milk.***The nutritional facts listed are a rough estimate since this recipe varies in the amount of guava and cream cheese added to each pastry. Use your best judgment.