Guava Pastries Recipe

Prepare dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon salt and 1 teaspoon baking powder until evenly combined.

Cut in butter

Add 1 cup (cold, cubed) unsalted butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6-8 minutes). Work quickly so butter stays cold.

Add wet ingredients

In a small bowl whisk together 3/4 cup cold whole milk, 1 large egg and 1 teaspoon vanilla extract. Pour the wet mixture into the flour-butter mixture and stir with a wooden spoon or spatula until dough just comes together. If dough is too dry, add up to 1 tablespoon more milk; if too wet, add 1 tablespoon flour.

Chill dough

Turn the dough out onto a lightly floured surface and gently bring it together into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the butter so pastries are flaky.

Prepare filling

While dough chills, make the filling: cut 12 oz guava paste into small cubes and place in a microwave-safe bowl. Add 4 oz softened cream cheese, 2 tablespoons powdered sugar and 1 teaspoon lemon zest. Microwave in 10-15 second bursts, stirring between bursts, until mixture is soft enough to blend but not hot (or warm gently on a double boiler). Mash and stir to a smooth, spreadable consistency. If too stiff, add 1 teaspoon milk to loosen. Allow to cool if warm.

Preheat oven

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Roll and cut dough

On a lightly floured surface, roll chilled dough to about 1/8 inch (3 mm) thickness. Using a 3.5-inch (9 cm) round cutter (or a sharp knife to make 3.5-inch squares), cut out rounds or squares. Re-roll scraps once to minimize overworking the dough. You should get approximately 18–20 rounds depending on thickness.

Portion filling

Place about 1 level tablespoon of the guava-cream cheese filling in the center of half the dough rounds (the remaining rounds will be tops). Be careful not to overfill—leave a 1/4 inch rim around the edge.

Seal pastries

Lightly brush the rim of each filled round with a little beaten egg (saved from the egg wash) or water. Place another dough round on top and press edges together. Crimp edges with a fork to seal, or fold and pleat decoratively. Transfer to prepared baking sheets with 1 inch spacing.

Egg wash and finish

Whisk together 1 egg and 1 tablespoon milk for the egg wash. Brush each pastry lightly with egg wash. If desired, sprinkle tops with coarse sugar. Using a sharp knife, cut a small vent (or 2) in the top of each pastry to allow steam to escape.

Bake

Bake pastries in preheated oven for 15–18 minutes or until golden brown and puffed. Rotate pans halfway through for even baking.

Cool and dust

Remove pastries to a wire rack to cool for 10–15 minutes. Dust lightly with powdered sugar before serving, if desired. Serve warm or at room temperature.

For added shine and extra color, brush baked pastries lightly with a thin apricot jam glaze (1 tablespoon warmed apricot jam thinned with 1 teaspoon water) right after they come out of the oven and then dust with powdered sugar once set.