Guava Turnover Wcream Cheese Recipes

Steps:

• Preheat oven to 400 degrees F.
• Sprinkle the sugar on your work surface to prevent the dough from sticking. Roll out each sheet of puff pastry to an 8 by 8-inch square. Using a pizza cutter or sharp knife, cut each sheet into 4 squares.
• Make the turnovers: Set a pastry square in front of you with 1 of the corners pointing toward you. Place 1 piece of cream cheese diagonally over the center of the bottom of the square. Top with a piece of guava paste. Brush the edges of the square with beaten egg. Fold the upper half of the square over the filling to make a neat triangle. Crimp the edges with a fork. Repeat with the remaining turnovers, placing them on a parchment paper-lined baking sheet as you go.
• Bake for 20 minutes or until golden brown and puffy.
• While the turnovers are baking, mix the confectioners' sugar with the milk and vanilla, stirring to dissolve any lumps. Set aside.
• Cool the turnovers on a rack for 10 to 15 minutes, then drizzle the glaze over them. Serve warm or at room temperature.

Steps:

• Using an electric mixer on medium-high speed or a large bowl and wooden spoon, beat butter and cream cheese until creamy and smooth. With the machine running, add sugar and salt, and continue beating until a little fluffy. Add egg yolk and beat until incorporated. (Reserve egg white.) Add flour all at once and mix just until incorporated. Halve the dough, and place each half on plastic wrap. Using the plastic wrap, press each half into a 1-inch-thick rectangle. Wrap tightly and refrigerate until firm, about 2 hours.
• When ready to bake, cut guava paste into 50 1/4-inch-thick rectangles (2 inches long, ½-inch wide). Line 2 baking sheets with parchment paper. Heat oven to 350 degrees.
• On a generously floured surface, using a well-floured rolling pin, roll out 1 dough rectangle until roughly 15 1/2 inches long, 6 1/2 inches wide and 1/8-inch thick. Trim the edges, then cut into 24 (2 1/2-by-1 1/2-inch) rectangles. (You will have 48 rectangles from the initial rolling; the final two rectangles will come from rolled-out scraps.) Transfer to a prepared sheet, spacing 1 inch apart. If the dough has gotten too soft to handle, refrigerate until firmer but still very pliable.
• Place a guava paste rectangle in the center of each piece of dough on a diagonal. (It should not extend past the dough.) Take the dough corner opposite the top of a guava rectangle and wrap it over the guava paste so that the point meets the opposite edge; press the dough corner gently to secure. Take the corner diagonally opposite to the folded one and fold over the other end of the guava paste, pressing the corner gently against the other edge. Repeat with the remaining dough and guava paste. Chill and reroll dough scraps. If the assembled dough is soft, and you'd like to decorate the tops, chill or freeze again.
• For a sparkly, crunchy and sweet top, lightly brush the top of the dough with the reserved egg white and sprinkle with sparkling sugar. (These taste just as good without any topping.) Bake, 1 sheet at a time, until golden brown around the edges, 13 to 15 minutes. (The paste may ooze out.) Cool completely on the sheets on wire racks. The cookies are best the day they're made, but will keep in an airtight container for up to 5 days.

Steps:

• 1. take the cream cheese and cut into 8 pieces put aside then take guava, cut into 8 pieces and put in plate.let the pastry can at room temperature then open the can and ,put a little flour on surface take each square and add one guava piece and a cheese piece ,then gently take corner of sqare and match it with the other corner to make a triangle then with forl press the edges all around he triangle pastry, do it for the rest of pastry, in a square pan greases, put all the turovers 1 inch aparte. mix the confectioners sugar with vanilla and water to make an icing, use the egg to brush some on top of turnovers.bake in a 350f ovn for 20 mintes or until golden brown, take out of oven then cool and drizzle icing on top. erves 8.

Steps:

• Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.
• Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.
• Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.

Steps:

• Preheat oven to 400°F.
• Line a baking sheet with parchment paper.
• Place a 1 foot long sheet of parchment paper on a work surface and place 1 sheet of puff pastry on top.
• Roll out pastry to 9 1/2" square; cut into 4 smaller squares.
• Cut cream cheese into 8 equal slices.
• Cut guava paste into 8 equal slices.
• Lay 1 piece each of the cream cheese and guave paste diagonally in the center of each pastry square.
• Mix egg and 1 t water.
• Brush pastry edges with egg mixture; fold pastry sheet over to form a triangle.
• Pinch the edges to seal; crimp with a fork.
• Repeat steps with second pastry sheet.
• Arrange the turnovers on the baking sheet; brush with egg mixture.
• Bake until puffy and golden, 15-20 minutes.
• Transfer to a wire rack and cool for 15 minutes.
• Meanwhile, stir together the powdered sugar, milk, and vanilla until smooth.
• Drizzle glaze over cooled turnovers.

Steps:

• Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
• On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
• Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
• Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
• Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.