GUAVA CHEESE TURNOVERS (GUAVA PASTELILLOS)
Steps:
- 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.
GUAVA AND CREAM CHEESE PASTRY
Provided by Ruth Cousineau
Categories Milk/Cream Blender Egg Breakfast Dessert Bake Guava Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
- Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
- Purée guava preserves with lemon juice in cleaned food processor until smooth.
- Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
- Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
- Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
- Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
- Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.
CREAM CHEESE DELIGHT
This recipe came from one of my clients, when I dropped over on a chilly Winter morning, and I smelled it throughout her lovely home. YUM!
Provided by GotsaLuvMe
Categories Breakfast
Time 42m
Yield 15-20 serving(s)
Number Of Ingredients 7
Steps:
- Grease 9x13 pan.
- Preheat oven to 350°F.
- Spread one can of crescent dough on bottom of pan.
- Mix softened cream cheese, 1 cup of sugar and vanilla until smooth, and spread on top of crescent dough.
- Spread 2nd can of dough on top of cheese mixture. Be careful not to leave too many gaps in dough.
- Pour melted butter all over crescent dough.
- Mix 1/2 cup sugar with 1 teaspoons of cinnamon. Sprinkle on top of butter. Use all of it--it looks like a lot, but it's just right.
- Bake for 30 minutes.
- Allow to cool before cutting.
- Serve with coffee, milk or ice cream!
Nutrition Facts : Calories 329.6, Fat 18.4, SaturatedFat 10.2, Cholesterol 64.8, Sodium 290.7, Carbohydrate 37.2, Fiber 1.2, Sugar 22.3, Protein 4.8
PHILADELPHIA 3-STEP GUAVA CHEESECAKE
Add tropical flavor to your dessert with a guava cheesecake! This PHILADELPHIA 3-STEP Guava Cheesecake is easy to make and perfect for summer parties.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 0.5355 g, Sugar 15 g, Protein 6 g
GUAVA CREAM CHEESE FILLING
Match this up with a cupcake recipe like #213909--Almond Cupcakes. The cake taste is not overpowering, and this is just absolute creamy delight to hide inside and spread on top! Use this to top cupcakes, and top with toasted coconut or lime zest. Thank you to the Sew Darn Cute blog.
Provided by Pikake21
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Put approximately 1/2 cup or so of guava paste in a mixing bowl, beat until the color lightens and the texture fluffs/creams up a bit (as opposed to the dense jelly-paste it starts as).
- Add in 3-4 ozs. softened cream cheese and a squeeze of lime and beat until smooth.
- Dump this mixture in a separate bowl then whip approx 1.5 cups heavy cream in a bowl until light and fluffy.
- Fold in the guava-cream cheese mixture, fill a pastry bag and use to decorate cupcakes as desired.
Nutrition Facts : Calories 63.7, Fat 6.7, SaturatedFat 4.2, Cholesterol 24.3, Sodium 16.1, Carbohydrate 0.5, Protein 0.6
GUAVA AND CREAM CHEESE TWISTS
In Puerto Rico and other parts of the Caribbean, pastelillos (also known as pastelitos) are flaky pastry turnovers that taste like bliss when eaten fresh from the bakery, their jammy guava centers fused with creamy cheese. These cookies capture a bit of that magic in packable, sturdy sweets that can be kept for days and easily shared or shipped. Instead of being filled with perishable cream cheese, these have it blended into their buttery dough to incorporate that tangy richness. Guava paste seals into the pastry while baking, delivering a chewy fruitiness with each bite.
Provided by Genevieve Ko
Time 2h
Yield About 50 cookies
Number Of Ingredients 8
Steps:
- Using an electric mixer on medium-high speed or a large bowl and wooden spoon, beat butter and cream cheese until creamy and smooth. With the machine running, add sugar and salt, and continue beating until a little fluffy. Add egg yolk and beat until incorporated. (Reserve egg white.) Add flour all at once and mix just until incorporated. Halve the dough, and place each half on plastic wrap. Using the plastic wrap, press each half into a 1-inch-thick rectangle. Wrap tightly and refrigerate until firm, about 2 hours.
- When ready to bake, cut guava paste into 50 1/4-inch-thick rectangles (2 inches long, ½-inch wide). Line 2 baking sheets with parchment paper. Heat oven to 350 degrees.
- On a generously floured surface, using a well-floured rolling pin, roll out 1 dough rectangle until roughly 15 1/2 inches long, 6 1/2 inches wide and 1/8-inch thick. Trim the edges, then cut into 24 (2 1/2-by-1 1/2-inch) rectangles. (You will have 48 rectangles from the initial rolling; the final two rectangles will come from rolled-out scraps.) Transfer to a prepared sheet, spacing 1 inch apart. If the dough has gotten too soft to handle, refrigerate until firmer but still very pliable.
- Place a guava paste rectangle in the center of each piece of dough on a diagonal. (It should not extend past the dough.) Take the dough corner opposite the top of a guava rectangle and wrap it over the guava paste so that the point meets the opposite edge; press the dough corner gently to secure. Take the corner diagonally opposite to the folded one and fold over the other end of the guava paste, pressing the corner gently against the other edge. Repeat with the remaining dough and guava paste. Chill and reroll dough scraps. If the assembled dough is soft, and you'd like to decorate the tops, chill or freeze again.
- For a sparkly, crunchy and sweet top, lightly brush the top of the dough with the reserved egg white and sprinkle with sparkling sugar. (These taste just as good without any topping.) Bake, 1 sheet at a time, until golden brown around the edges, 13 to 15 minutes. (The paste may ooze out.) Cool completely on the sheets on wire racks. The cookies are best the day they're made, but will keep in an airtight container for up to 5 days.
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- On a lightly floured work surface, unfold the puff pastry and cut it into 6 squares. Transfer the squares to a parchment paper-lined baking sheet. Cut the guava paste into 6 equal portions and spoon onto half of each pastry square. Top with the cream cheese. Brush the pastry edges with some of the egg wash. Fold the pastry over the filling to form rectangles and crimp the edges with a fork. Refrigerate for 15 minutes, until firm.
- Brush the pastries with the remaining egg wash and sprinkle with sugar. Bake in the center of the oven for 30 minutes, rotating the pan from front to back halfway through, until the pastries are golden. Let cool for at least 30 minutes before serving.
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