I don’t really know what to write about with today’s recipe. I just can’t form a real thought about what to write about.
So here is just a random list of things going on…
Autumn wanted a swing, so my dad hung up one from his balcony so Autumn can swing from it in the foyer. Grandparents can do crazy crap like that at their houses. ha!
We have purple Christmas lights up. They also make me happy.
I have been making egg sandwiches every day for breakfast. My version of an egg mcmuffin. I have been eating them for dinner too. The toaster and microwave are my friends. I have sorta given up on cooking real food.
But I do want to make a lasagna this weekend. Maybe.
They are going to start the drywall on our house this week. HELL YA!
These little Guava Pastelillo are addicting.
I wanted to make a fun treat for this week’s latest Taco Tuesday post.
I have a long list of things I want to make before the end of the year wraps things up on this series but I have been scattered. Like a kid in a candy shop. So many options! At the last minute I picked these delicious pillowy puffs.
I’m not sure if I’d call them a breakfast food since I could eat them 24/7.
I just love the combination of guava and cheese. It’s a traditional sweet and salty combo that just works so well together. I featured it last year in my Waffle Wednesday series as well when I made Guava and Chream Cheese Stuffed Puffle Waffles. Both are easy to make and both are so damn delicious.
Be sure to take a big bite and savor the sweetness of the guava paste and the subtle tartness from the cream cheese. They are fantastic with a cup of coffee. Just be sure to wipe away the crumbs so you are not caught sneaking another one while you are in the kitchen. ha!
Guava and Cream Cheese Turnovers (Guava Pastelillos)
Makes 16 puffs
- 1 package Puff Pastry sheets
- 8 ounces cream cheese, softened
- 1/2 Cup confectioners’ sugar
- 1 teaspoon vanilla extract
- approx 6 oz. Guava Paste
- 1 egg beaten with 1 tbsp. water
- 2 Tablespoons sugar
- Preheat oven to 400 degrees F.
- Remove the puff pastry from the freezer to thaw according to package instructions.
- Combine cream cheese, sugar and vanilla extract in a bowl. Mix well.
- Slice the guava paste into 1/4″ thick slices that are approx 1″ x 1 1/2″ in size. You need 16 slices.
- On a floured surface, roll out the puff pastry sheets so they are approx 12″ x 12″. Slice them in half in 1 direction and then in 4 in another, creating 8 pieces with each sheet.
- Assemble the turn turnovers by placing a piece of guava paste on one half of the rectangle, while leaving a 1/2″ edge around the paste for sealing. Add a spoonful of the cream cheese mixture on top of the guava paste. Fold the other half of the puff pastry dough over and seal the 3 open edges with a fork. Repeat with the remaining turnovers. ( I suggest doing both sheets at the same time so you can evenly portion out the cream cheese mixture among the puffs)
- Coat the top of the puffs with the egg wash mixture. Then sprinkle with sugar.
- Arrange the puffs on a parchment paper-lined baking sheet. Bake for 16-18 minute or until golden brown and puffy.
- Cool the turnovers on a rack for 10 to 15 minutes. Serve warm or at room temperature.