Guava and Cream Cheese Pastry

A delightful pastry featuring layers of flaky puff pastry filled with smooth cream cheese and sweet guava preserves. This elegant dessert combines the tangy richness of cream cheese with tropical guava flavor.

8 servings

1 hr 2 min

Published October 4, 2025

Ingredients

•1 whole large egg
•½ tablespoon water
•6 ounces cream cheese, softened
•1 tablespoon sugar
•¼ teaspoon pure vanilla extract
•5 ounces guava preserves or paste
•1 tablespoon fresh lemon juice
•1 sheet frozen puff pastry
•1 sheet thawed

Cooking Instructions

1.
Preheat oven to 425°F with rack in middle.
5 min
2.
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.
2 min
3.
Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
3 min
4.
Purée guava preserves with lemon juice in cleaned food processor until smooth.
2 min
5.
Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
5 min
6.
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.
5 min
7.
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.
5 min
8.
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.
5 min
9.
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.
30 min

Cooking Instructions

Preheat oven to 425°F with rack in middle.

5 min

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.

2 min

Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.

3 min

Purée guava preserves with lemon juice in cleaned food processor until smooth.

2 min

Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.

5 min

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.

5 min

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.

5 min

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.

5 min

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.

30 min