guava jelly paste, cream cheese in puff pastry with ginger cream

How To Make guava jelly paste, cream cheese in puff pastry with ginger cream

• 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!
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