I'm excited to post this recipe for a special blog party - a Virtual Baby Shower Fiesta for Krystal at Mrs. Regueiro's Plate! Krystal's blog is one of my favorites that I have been following for the past few years and is full of all kinds of great recipes and photos. I'm so happy for Krystal and her husband, Eric, and can't wait to find out if their bundle of joy will be a girl or boy. I don't quite understand team green people! :)
Krystal and her husband come from Filipino and Cuban backgrounds, so all of the participants were asked to make a recipe to fit this theme. I am not very familiar with either type of cuisine, but after some searching, I found this Cuban dessert that sounded great and would allow me play with some new ingredients, guava and puff pastry, and use my new oven!
The little pastries are very easy to make and taste fantastic. They almost reminded me of the toaster strudels I used to eat years ago. The filling is creamy, slightly sweet and fruity, while the pastry is light and flaky. You can make these again and again with different filling flavors and any shape. Be sure visit Joelen's blog: What's Cookin', Chicago? to see the entire collection of recipes for Krystal's shower. Congratulations, Krystal! Best wishes with your new little love!
Source: 5 Star Foodie Culinary Adventures
- 1/2 cup water
- 1/2 cup sugar
- 2 sheets puff pastry or homemade pastry
- 1 egg
- 1 tablespoon water
- 1/2 cream cheese
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Guava paste or jelly (I used guava jelly)
Prepare simple syrup by bringing water and sugar to boil in a small pot and then simmering until sugar dissolves. Cool the syrup.
Preheat the oven to 400°F. Whisk the egg. Place half into a small bowl and mix with a tablespoon of water to make an egg wash. Beat the other half of the egg with cream cheese, sugar, and vanilla until smooth.
Cut one sheet of puff pastry into 9 squares. On each of the squares place a 1 teaspoon of guava jelly and 1 teaspoon of cream cheese. Cut the other sheet into 9 squares. Cover the squares with the filling and seal the edges with a fork. Brush with egg wash.
Bake for 12 minutes. Take out of the oven and brush with syrup, then bake for 3-5 minutes more or until golden brown. Serve Warm.