This Cuban pastry can also be made with other fruit fillings, as well as savoury versions with meat. We’ve used a traditional guava paste filling, which can be found in most Asian and Portuguese food shops.
- 180 g cream cheese, at room temperature
- 2 tbsp caster sugar, plus extra, to sprinkle
- 2 eggs
- 3 sheets puff pastry, partially thawed
- 120 g guava paste (see Note), cut into 12 slices
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink De Bortoli Emeri Moscato Sparkling NV ($11).
Preheat oven to 200°C. Using a wooden spoon, beat cheese and sugar until smooth. Add 1 egg and beat until well combined.
Using a 10 cm round cutter, cut out 12 rounds from pastry sheets. Brush pastry edge lightly with water and place a slice of guava paste and 1 tsp cheese mixture in the centre of each round.
Fold over to enclose filling, pressing edges together to seal. Decorate edges by making light indentations with your finger. Place on an oven tray lined with baking paper. Whisk remaining egg in a bowl and brush over each pastry. Sprinkle with extra sugar and bake for 30 minutes or until pastry is golden. Cool on trays for 5 minutes before serving.
• Guava paste is available from Asian and Portuguese food shops.
Photography by Brett Stevens.
As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.