A sweet breakfast alternative to our Ham and Cheese Pastry Puffs, these turnovers are Griff’s Savannah interpretation of Cuban pastelitos. Guava paste’s light sweetness falls in taste somewhere between that of a strawberry and a red grape and is nicely complemented by the tangy cheese.
- Yield: 8 turnovers
- One 17.3-ounce package frozen puff pastry (2 sheets), defrosted in the refrigerator for 20 to 30 minutes
- One 8-ounce package Neufchâtel cheese, at room temperature
- 2 tablespoons whole milk
- 1 teaspoon fresh lemon juice
- ¼ cup sugar, plus extra for sprinkling
- 1 egg, beaten with 1 tablespoon water, for egg wash
- 4 ounces guava paste, cut into eight ¼-inch slices
- Position a rack in the lower third of the oven and preheat the oven to 400°F. Line a baking sheet with parchment.
- Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
- In a medium mixing bowl, combine the cheese, milk, lemon juice, and sugar and beat with a handheld mixer until well blended.
- Brush the edges of each pastry square with egg wash and arrange one-eighth of the cheese mixture evenly on half of the square. Place a slice of guava paste on top. Fold the pastry diagonally over the filling and seal by pressing the edges with a fork. Cut a small X in the top of each pastry; this will allow steam to escape.
- Transfer each square to the prepared baking sheet. Brush each pastry evenly with egg wash and sprinkle the tops evenly with sugar.
- Bake for 12 to 14 minutes, until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.