Try these delicious Guava and Cream Cheese Pastries. Using puff pastry dough, they’re quick, easy, and perfect for beginner bakers.
Guava and cream cheese pastries are a simple yet delicious treat that combines the sweet, slightly tangy flavor of guava with the rich, creamy goodness of cream cheese. Using frozen puff pastry dough, these pastries are quick and easy to prepare, making them a perfect option for beginner bakers or anyone looking for a fuss-free dessert. The puff pastry’s crispy, flaky layers contrast beautifully with the smooth, gooey filling, creating a delightful bite every time.
The addition of guava paste gives these pastries a tropical twist, adding a natural sweetness that pairs wonderfully with the cream cheese. If you can’t find guava paste, don’t worry—you can easily substitute with strawberry, raspberry, or your favorite jam. Whether you’re enjoying them for breakfast, as an afternoon snack, or at a gathering, these guava and cream cheese pastries are sure to impress with minimal effort.
Ingredients:
2 sheets of prepared puff pastry; each one 12 oz
5 oz. guava paste, about ⅔ cup
1 (8 oz.) package cream cheese, softened
1 egg yolk for the cheese filling
1 egg plus 1 Tablespoon water, for egg wash
¼ cup granulated sugar, plus extra for sprinkling on top of the pastries
1 teaspoon vanilla extract
How To Make Guava and Cream Cheese Pastries
Preheat oven to 375 degrees Fahrenheit.
Cut each sheet of dough into 6 (3 inch x 4 inch) pieces.
In a medium bowl, place the guava paste. It is really stiff, so add a few spoonfuls of boiling water to it and mix it up to make it easier to work with.
Mix the cream cheese, egg yolk, sugar and vanilla until smooth in consistency.
Whisk the whole egg and 1 Tablespoon of water together. This will be the egg wash.
Place 1 ½ - 2 Tablespoons of the cream cheese filling down the center of each pastry, leaving some room around the edges. Place about 1 Tablespoon of the guava paste either next to the cream cheese filling or right on top of it.
Brush the edges of the pastry dough with egg wash.
Fold the dough over the filling and pinch the edges with your fingers.
Use a fork and press down all around the edges to crimp shut, creating a rectangular shape.
With a sharp knife, make diagonal slashes across the top of the pastries.
Brush them with more egg wash and sprinkle with some sugar.
Arrange the pastries on a parchment lined, rimmed baking sheet.
Bake for 25-30 minutes, until golden brown.
If you don't have guava paste, you can easily substitute it with raspberry or strawberry jam, or any jam or preserves that you like, for that matter.
Guava and Cream Cheese Pastries
Ingredients
- 2 sheets of prepared puff pastry; each one 12 oz
- 5 oz. guava paste about ⅔ cup
- 1 8 oz. package cream cheese, softened
- 1 egg yolk for the cheese filling
- 1 egg plus 1 Tablespoon water for egg wash
- ¼ cup granulated sugar plus extra for sprinkling on top of the pastries
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cut each sheet of dough into 6 (3 inch x 4 inch) pieces.
- In a medium bowl, place the guava paste. It is really stiff, so add a few spoonfuls of boiling water to it and mix it up to make it easier to work with.
- Mix the cream cheese, egg yolk, sugar and vanilla until smooth in consistency.
- Whisk the whole egg and 1 Tablespoon of water together. This will be the egg wash.
- Place 1 ½ - 2 Tablespoons of the cream cheese filling down the center of each pastry, leaving some room around the edges. Place about 1 Tablespoon of the guava paste either next to the cream cheese filling or right on top of it.
- Brush the edges of the pastry dough with egg wash.
- Fold the dough over the filling and pinch the edges with your fingers.
- Use a fork and press down all around the edges to crimp shut, creating a rectangular shape.
- With a sharp knife, make diagonal slashes across the top of the pastries.
- Brush them with more egg wash and sprinkle with some sugar.
- Arrange the pastries on a parchment lined, rimmed baking sheet.
- Bake for 25-30 minutes, until golden brown.
Hello Olga,
I really like an idea how you fold those pastries.
I will use the same idea for my apply strudels.
The problem is that that most of my family members loves cinnamon and some of them doesn't.
Since I have only one big sheet, it can be divided into few and some of them can be with a cinnamon and some of them without cinnamon.
thank you for a great idea
These look delicious! Do you think they would work with canned fruit filling instead of jam?
Thank you, Karen. I'm sure the fruit filling will work too.
Aw what a sweet post 🙂 I'm sure these were perfect for celebrating a special birthday! Love the guava in here, guava desserts are the best 😀
Thank you, June:).
They look amazing! I really want to try these with guava now... Also, really enjoyed your reminiscence about your dad, with whom I share a birthday apparently. Blessings to you!
Happy Birthday, Tanya!
I'm so glad you enjoyed this post.
Your dad is awesome! He always had us in awe when he was the youth choir director. he would give inspiring talks about God and his energy and passion where amazing! Best times in youth choir! Tell him happy birthday day and for giving his time to the youth!
*thank you for giving your time to the youth
I have such awesome memories from choir. I'm so glad that I got to have my Dad as the director. He did such a phenomenal job. Thank you for your kind words.
So heartwarming to read about your relationship with your dad! My son will love making these pastries, maybe not with guava unless I have success finding it here in WA.
I love that you have your children baking, Tallya:). Someday, I hope Nathaniel will join me in the kitchen too. We'll see...
Thank you Olya for yummy recipe, will definitely try baking them tomorrow.
My husband's favorites (with cheese )
Happy Birthday to your Dad (I knew him for about 7 years and always thought that he was a great person ) God bless! ☺
But never knew he has same birthday as my sister Larisa 🙂
Wow your parents are still so young and have all of their kids married.
Yes, it's pretty incredible. They are very young empty nesters:). Now they can just enjoy all those grandchildren and spend lots of time together.
Hi Olga this looks amazing I want to try baking these tomorrow. Where do you buy guava paste?
We have guava paste in almost all grocery stores here in our area, Vera. I hope you like them:).
This post made my heart so happy! Your father sounds alot like my husband. What a blessing. And what a great way to recognize him. Thanks for sharing 🙂
You're welcome, Katie. Great men are such a huge blessing. My husband is very much like this too, and I am so thankful to have them in my life.
Yum! This stuff is really good! I mean it! I love things made out of pastry. Thank you for the recipe Olga.
LOVE the story about your dad.... and your 100 acre childhood property. 🙂
I'm glad you enjoyed my story:).
My childhood was a dream!
Delicious! I used to make guava pastries with just puff pastry and guava paste, but the cream cheese (especially with added vanilla) must take it to a whole new incredible level. Yum! Happy birthday to your dad!! 🙂
The cream cheese really balances out the guava paste and makes it taste not too sweet.
These pastries looks amazing and delicious and seems easy to bake. Since i am from the Philippines and there is an abundant produce of guava's here, there is no excuse for me not to try this. As a matter of fact, it is guava season now!
By the way, Happy Birthday to your Dad.
That's amazing! I'm really happy that the blog gives me a chance to meet people from many other countries.
These look absolutely incredible, Olga. I must say I was so intrigued by your use of guava here, so exotic. 😉 I actually used to stuff my face with guava in my year in the Philippines long time ago but I would never think of baking with it. Absolutely loved your story about your dad!
Thank you, Julia:).
Latin American cuisine is very popular here, so we get to try out all kinds of great dishes.
That's so awesome that you lived in the Philippines. I love that you travel so much.
That was my third year college internship. I lived in a small village and shared a little bamboo hut with a Philippino church planter. Among lots of interesting things that we did I tried a lot of fascinating food.