Carols Cream Cheese Guava Pastry
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cream cheese, softened
pure vanilla extract
guava preserves or paste (about 2/3 cup)
frozen puff pastry (from a 17-1/4 oz package) thawed
Preheat oven to 425 with rack in the middle.
Beat egg with a fork, then put 1-1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
Put remaining beaten egg in a food processor with cream cheese, sugar and vanilla and puree until smooth. Transfer to a small bowl.
Puree guava preserves with lemon juice in cleaned food processor until smooth.
Put a baking sheet in the oven to preheat 5 minutes while you prepare pastry.
Roll out pastry on a floured work surface with a floured rolling pin into an 11x7-1/2 inch rectangle. Cut rectangle in half crosswise.
Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3-1/2 inch wide strip down middle of pastry, leaving 1-inch enerders on all sides.
Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1-inch apart.
Fold remaining piece of pastry in half lengthwise and put folded edge nearest you.
Leaving a 1 inch border on sides and on sides and top with pastry, cut 1-1/2 inch long slits every 1/2 inch through folded edges to top border.
Brush some of the egg wash around filling. Unfold cut pastry and lay over filling.
Lightly press edges to seal and brush top of dough with some egg wash.
Bake on foil on hot baking sheet until puffed and golden brown, 25-30 minutes. Transfer pastry to a rack to cool completely.