Guava Jelly Paste, Cream Cheese In Puff Pastry With Ginger Cream Recipe

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Guava Jelly Paste, Cream Cheese in Puff Pastry with Ginger Cream

R C

By
@rosycalvin

As an accomplished pastry chef, it's been a while since I had taken something traditional and Cuban, and made it gourmet and my very own. This is a new twist on a very Cuban delicacy! In Miami we call it "Pastel de Guayaba y Queso". I renamed it and gave it a sweet kick with the ginger cream sauce! My father would have loved this version! I hope you all like this too! Enjoy!


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

30 Min

Ingredients

GINGER CREAM SAUCE

2 c
heavy cream
1 c
whole milk
1 stick
vanilla bean, split and scraped
2 Tbsp
fresh minced ginger
1/2 c
granulated sugar
6 large
egg yolks

THE PASTRY

1 pkg
(17-ounce) package puff pastry (2 sheets)
8 oz
cream cheese, at room temperature
1/4 c
granulated sugar
1/4 c
lemon juice, fresh
1 tsp
lemon zest, grated
1 c
guava jelly or paste
1/2 c
diced peeled mango
8
fresh mint sprigs for garnish
1/4 c
powdered sugar for sprinkling

Directions Step-By-Step

1
STEP 1:
Preheat the oven to 400 degrees F.
2
Roll out each of the puff pastry sheets on a lightly floured surface to a 13 by 12-inch rectangle. Trim each of the pastry sheets to a 10-inch square and cut each into quarters to make a total of 8 (5-inch) squares. Fold 1 square diagonally in half to form a triangle and place on a work surface with the folded side closest to you.
3
Starting 1/2-inch from the bottom corners of the triangle, cut a 1/2-inch border along the top 2 sides, leaving the folded side and the 2 bottom corners intact. Unfold the triangle and using your finger, brush the 1/2-inch strips with water. Fold the right strip underneath the left strip and the left strip over the right strip, wet sides down, and press firmly into place to make a diamond shape with raised borders. Repeat the process with the remaining squares.
4
Place the pastries on the prepared baking sheet and refrigerate until chilled, about 15 minutes.
5
Bake until set and light golden brown, 18 to 20 minutes. Transfer the pastries to a wire rack to cool.
6
To plate the dish, pour about 3 tablespoons of the creme anglaise onto each of 8 dessert plates, and place a puff pastry shell in the center of each plate.
7
Place 2 tablespoons of the guava jelly in the center of each of the shells, then pipe about 3 tablespoons of the cream cheese filling over the jelly into the center of each shell in a pretty fashion.
8
Place a tablespoon of the diced mango on the side of each of the cream cheese tops, and garnish each shell with fresh a mint leaf and powdered sugar. ENJOY!

About this Recipe

Other Tag: Quick & Easy