Guava & Cream Cheese Recipe

Prepare guava

If using guava paste block, cut into small cubes. If using guava jam, measure equivalent weight (about 8 oz). Place paste cubes in a small saucepan with 1–2 tablespoons water and warm over low heat, stirring until soft and spreadable but not watery, about 3–5 minutes. Remove from heat and let cool slightly.

Make cream cheese mixture

In a medium bowl, beat the cream cheese with a hand mixer or whisk until smooth. Add powdered sugar, vanilla extract, and lime juice; beat just until combined and creamy, about 30–45 seconds. Fold in the softened guava paste or jam until you have a uniform pink swirl. Taste and adjust sweetness with up to 1 additional tablespoon powdered sugar if desired. Chill filling while preparing dough, about 15 minutes, so it firms slightly and is easier to handle.

Make pastry dough

In a large bowl, whisk together the flour, granulated sugar, and salt. Add cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-size bits of butter remaining. Sprinkle ice water over the mixture 1 tablespoon at a time, tossing gently with a fork, until the dough just comes together when pressed (you may not need all the water). Do not overwork. Gather dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).

Roll and cut

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch (11–13 cm) round cutter (or a small bowl), cut out circles. Re-roll scraps as needed. You should get about 10–12 rounds from this dough depending on size.

Assemble turnovers

Place about 1 to 1 1/2 tablespoons of the cream cheese–guava filling in the center of each dough round, leaving a 1/2-inch border. Brush the edges lightly with water, fold dough over to create a half-moon, and press edges to seal. Crimp edges with a fork to ensure a good seal and to give a decorative edge. Transfer turnovers to a parchment-lined baking sheet about 1 inch apart.

Egg wash and finish

Beat the egg with 1 teaspoon water to make an egg wash. Brush the top of each turnover lightly with egg wash, and sprinkle with turbinado or coarse sugar if using. Cut one or two small steam slits in each turnover to vent.

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, or until golden brown and puffed. Rotate the baking sheet halfway through baking for even color. Remove from oven and let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Once turnovers are cool or slightly warm, dust lightly with powdered sugar if desired. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a 325°F (160°C) oven for 7–10 minutes to refresh.