I’m usually 80/20…or 90/10. Savory/Sweet.
There are those who like dessert and those who don’t. I’m neither of these and both at any given time.
Give me crusty, pillowy baguettes and stinky, oozing cheese. Give me carafes of crisp, bubbly fermented juice. Savory, salty and briny vanquish anything syrupy, saccharin-ic and coated in chocolate.
But sometimes, in rare circumstances, I come across something so perplexingly confectionary – too divine to resist.
You 20% today too? Here you go.
Feeds 6; Makes 12 pastries; Takes 30 min
Ingredients
- 1 package puff pastry (2 sheets), rolled out into a rectangle approx. 18inx12in
- 2/3 block plain cream cheese, at room temperature
- 12 slices guava paste approx. 2inx1in
- 1 egg beaten and mixed with a splash of water, to seal edges
- Powdered sugar or fine white sugar
Method
Preheat oven to 375F.
Line a sheet tray with parchment paper and set aside.
On a cutting board lined with parchment paper, lay out one sheet of the puff pastry. Dollop the cream cheese in 12 square sections, leaving a boarder around each dollop. Then top each section with a guava slice.
Brush around the entire crust with the egg wash. Also brush around each filling section.
Carefully lay the other puff pastry sheet on top and firmly press down the edges. Cut the pastry into 12 squares, around each pocket of filling. (I use a pizza cutter for this task).
Once you have 12 pockets, crimp the edges with a fork and pierce the tops to allow steam to evaporate.
Brush the top with egg wash and a pinch of sugar.
Bake for 20-25 min.
Enjoy piping hot with a cup of coffee!
Not a coffee drinker? That’s ok. You look like you need one of Mummy’s Mummosas.
Want more sweet treats? Try my Chocolate Zucchini Bread with Mascarpone Whipped Cream. Or you could try these Cardamom and Plantain Muffins.
