Over the past two years, I have spent quite a bit of time in the Miami area on business. Although it is a four hour drive from my home, there were times when I couldn’t wait to get back to Miami so I could try new foods that I just couldn’t find locally. Plantains that melt in your mouth, Cuban coffee that would keep me jittery for hours, cheesy Yuquitas, and my absolute favorite…Guava Tarts. These delectable treats are basically guava filled pastries. My favorites included a sweet cream cheese filling.
Now that I am not spending much time in the Miami area, I have been seriously craving some Guava and Cheese Tarts. I started checking out the shelves of my favorite grocery store for the required guava paste and found nothing. I tried a different store this weekend and surprise, surprise – guava paste! In my haste to get home and try my personal recipe, I forgot to pick up the puff pastry so I turned right back around. Yes, I wanted these that badly.
Here’s the thing about this recipe – it is so forgiving. Put too much guava paste in? Not a problem if you love guava. Too much sweet cream cheese? Is there ever really too much sweet cream cheese? I even forgot to use the egg wash to hold the two ends of the tart together. As you can see by the picture below, this batch of tarts doesn’t look bakery ready but they were still delicious. Don’t make that mistake!
Give it a shot and have a taste of Miami today! This recipe is quick, easy and delicious. Try it out and let me know if you are hooked!
1 Sheet Puff pastry
6 Slices Guava paste
2 Tbsp Powdered sugar
4 oz Cream cheese (1/2 block)
1 Tbsp Water
- Roll out puff pastry slightly. Cut into 6 similarly sized rectangles.
- Mix powdered sugar and cream cheese.
- Spoon approximately 1 tbls of cream cheese mixture on one side of the puff pastry, leaving at least 1/2 inch on the side.
- Place one slice of guava paste on other side of puff pastry, leaving approximately 1/2 inch on other side and slightly overlapping the cream cheese (see photo below).
- Mix egg and water in small bowl. Dot top right corner and bottom left corner with egg wash. Connect these corners in center (see photo below). Brush all exposed pastry with egg wash.
- Bake for approximately 15-20 minutes, until lightly browned.