Guava Cheese Pastries

The smell of guava always takes me back to my abuela's kitchen, where she'd keep guava paste in the pantry year-round. I discovered by accident that pairing it with warm, melting cheese creates something magical—the sweet and salty dance that makes these pastries impossible to stop eating. Now they're my go-to when I need something that feels impressive but actually comes together in minutes.

My friend María taught me the trick of cutting the guava paste while it's still cold from the fridge—it firms up just enough to handle neatly. I made these for a neighborhood potluck once and watched them disappear in under five minutes, with three people immediately asking for the recipe. There's something about that first warm bite where the cheese meets the fruit that makes people's eyes light up every single time.

Ingredients

• 1 sheet frozen puff pastry (about 250 g), thawed: Let it thaw in the refrigerator, not on the counter, to keep the cold butter layers intact for maximum flakiness
• 1 egg, beaten: This creates that beautiful golden bakery finish that makes these look professionally made
• 150 g guava paste, cut into 8 equal pieces: Look for the brick style paste and cut it while slightly cold for clean edges
• 100 g cream cheese or mozzarella, cut into 8 pieces: Cream cheese offers tangy richness while mozzarella gives you those irresistible cheese pulls
• 2 tbsp powdered sugar (optional): A light dusting makes these feel extra special, though they're perfect without it too

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper, which prevents sticking and makes cleanup effortless.

Prep the pastry:

Roll the thawed puff pastry on a lightly floured surface just enough to smooth any creases, then cut into 8 equal rectangles using a sharp knife.

Fill each pastry:

Place one piece of guava paste and one piece of cheese in the center of each rectangle, leaving enough border to seal the edges properly.

Seal them tight:

Fold each rectangle over the filling to form either squares or triangles, then press the edges firmly with a fork to create that classic bakery look and lock everything inside.

Add the golden touch:

Transfer pastries to your prepared baking sheet and brush the tops generously with beaten egg, focusing on the edges for the best color.

Bake until perfect:

Bake for 18 to 20 minutes until they're puffed up and deeply golden brown, with the filling visible and bubbling through any small openings.

Finish and serve:

Let them cool for just a few minutes so the filling sets slightly, dust with powdered sugar if you're feeling fancy, and serve while still warm.

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My daughter now requests these for every birthday celebration instead of cake, and I've stopped being surprised by how quickly a batch disappears. There's something about that combination—warm fruit, melting cheese, buttery pastry—that feels like a hug in food form, perfect for sharing with people you love.

Making Ahead

You can assemble these pastries completely and freeze them unbaked on a parchment-lined tray until solid, then transfer to a freezer bag. Bake them frozen, adding just 2 to 3 extra minutes to the cooking time, and they'll taste just as fresh as if you made them that day.

Flavor Variations

A tiny pinch of cinnamon mixed into the guava filling adds warmth that really complements the fruit, or try swapping the cream cheese for goat cheese if you want something tangier and more sophisticated. Sometimes I add a few slivers of cream cheese on top of the guava for extra creaminess in every bite.

Serving Suggestions

These pastries shine alongside a strong cup of coffee or espresso, which cuts through the richness and balances the sweetness. They're also wonderful with a glass of cold milk for kids, or paired with a crisp sparkling wine for unexpected brunch elegance.

• Warm them at 350°F for 5 minutes if they've cooled completely
• Serve with fresh berries if you want something lighter alongside
• These freeze beautifully baked—just reheat before serving

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Whether you're making these for a special occasion or just because Tuesday calls for something wonderful, I hope they bring as much joy to your kitchen as they've brought to mine.

Questions & Answers

→ Can I use fresh guava instead of guava paste?

Guava paste works best because it's concentrated and holds its shape during baking. Fresh guava would release too much moisture and make the pastry soggy. If you can't find guava paste, guava membrillo or thick guava preserves are suitable alternatives.

→ What type of cheese melts best inside?

Cream cheese offers a mild, creamy contrast that complements the sweet guava perfectly. For a stretchier, more traditional experience, mozzarella or queso fresco work wonderfully. Goat cheese adds a tangy brightness if you prefer more complexity in flavor.

→ Can I prepare these pastries ahead of time?

Yes! Assemble the pastries completely, then refrigerate on the baking sheet for up to 24 hours before baking. For longer storage, freeze unbaked pastries in a single layer, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

→ Why did my pastries leak filling during baking?

This usually happens if the edges aren't sealed tightly or if the filling pieces are too large. Press firmly with the fork to create a good seal, and don't overfill. A small egg wash around the edges before folding also helps create a stronger bond.

→ What's the best way to reheat leftovers?

Reheat in a 180°C (350°F) oven for 5-7 minutes to restore crispness. Avoid microwaving as it makes the pastry soggy. For best results, store in an airtight container and consume within 2 days, or freeze for up to a month.