A sweet breakfast alternative to our ham and cheese pastry puffs, these turnovers are Griff’s Savannah interpretation of Cuban pastelitos.
Guava paste’s light sweetness falls in taste somewhere between that of a strawberry and a red grape and is nicely complemented by the tangy cheese.
Guava–Sweet Cheese Turnovers
(Makes 8 turnovers)
One 17.3-ounce package frozen puff pastry (2 sheets), defrosted in the refrigerator for 20 to 30 minutes
One 8-ounce package Neufchâtel cheese, at room temperature
2 Tablespoons whole milk
1 teaspoon fresh lemon juice
1/4 cup sugar, plus extra for sprinkling
1 egg, beaten with 1 Tablespoon water, for egg wash
4 ounces guava paste, cut into eight 1/4-inch slices
1. Position a rack in the lower third of the oven and preheat the oven to 400°F line a baking sheet with parchment.
2. Unfold the pastry sheets on a lightly floured surface cut each pastry sheet into 4 (about 5-inch) squares.
3. In a medium mixing bowl, combine the cheese, milk, lemon juice, and sugar and beat with a handheld mixer until well blended.
4. Brush the edges of each pastry square with egg wash and arrange one-eighth of the cheese mixture evenly on half of the square. Place a slice of guava paste on top. Fold the pastry diagonally over the filling and seal by pressing the edges with a fork cut a small x in the top of each pastry; this will allow steam to escape.
5. Transfer each square to the prepared baking sheet. Brush each pastry evenly with egg wash and sprinkle the tops evenly with sugar.
6. Bake for 12 to 14 minutes, until the pastries are golden brown remove the pastries from the baking sheet and let cool on a wire rack for at least 10 minutes serve warm or at room temperature.
Adapted from Back in the Day Baking