If you’re looking for the perfect treat to enjoy these last few weeks of summer — this is it. These guava tarts are my remix of a traditional Cuban guava dessert, pastelitos guayaba y queso. The pastries are super simple, flaky and so delicious. I used puff pastry to save time, but feel free to step it up and make your own puff pastry from scratch. I topped these treats with some fun island-inspired icing and added citrus to the cream cheese filling. I loved the results — hope you do too!
Related: 12 Brilliant Ways to Use Puff Pastry
Like Eden’s guava tarts? Try her sweet potato blondies or easy Ethiopian mushroom tibs recipe.
ingredients
directions
Chill time: 15 minutes.
Preheat oven to 375°F.
Separate one egg yolk from egg white and set aside. In a large bowl, combine room temperature cream cheese, one egg yolk, sugar, vanilla, lemon zest and lemon juice. Mix well and set aside.
Unroll thawed puff pastry. Each sheet is usually split into 3 sections; cut in half to create 6 sections. If you’d like to make the tarts smaller, cut the puff pastry into two sections to make 12 tarts.
Cut guava paste into thin slices and place on each puff pastry. Add a large spoonful of cream cheese filling on top of each piece of guava.
Beat 1 egg and water to create an egg wash. Brush the pastry edges with egg wash and top with remaining puff pastry. Press down on edges to seal, then use knife to cut a few slits on top of each pastry.
Put tray in the freezer or fridge to chill for 15 minutes.
Then brush the top of pastries with egg wash and bake for 20 minutes or until golden brown. Let cool.
If you want to top with icing: mix icing sugar with mango nectar until you achieve the consistency you desire. Lightly drizzle on top of cooled pastries. Then mix hibiscus powder into remaining icing and drizzle the mango hibiscus icing for a pop of colour and flavour. Enjoy!