I didn’t know that guavas grow in a non-tropical country and that red guavas existed until a colleague of mine gave some to me. I was amazed when I saw it as it looks nearly similar to the small green guavas we had in the Philippines, they are small, sweet, tangy and slimy. Now I have this bunch of red guavas, what shall I do with it? Something savoury like this soup or something sweet? I guess let’s just go in between and make a pastry with guava and cream cheese filling. Also please do bear with me as the ingredients below are approximates as this is a freestyle recipe.
2 sheets puff pastry
approx. 80g cream cheese
approx. 700g red guavas, skin on and trim ends
1 egg, lightly beaten
1/2 to 3/4 cup sugar
2 tbsp cornstarch
3 cups + 3 tbsp water
1. In a sauce pan combine 1/2 cup sugar, guavas and 3 cups water, bring to a boil and simmer in low heat for 40 minutes.
2. Using a sieve drain guavas reserving liquid, while draining mash guavas using a big spoon to extract liquid. This process will push some soft guava flesh in the surface below the sieve scrape this off and mix it together with the liquid.
3. Place liquid back on the saucepan in medium heat and further reduce liquid to roughly 1 1/2 cups.
4. Reduce heat to low, dilute cornstarch in 3 tbsp of water then combine with the guava liquid, you can also add more sugar to suit your taste. Once it thickens remove from heat then set aside.
5. Prepare your pastry but cutting them both in the middle crosswise, this will leave you 4 rectangular pastry sheets.
6. Place 2 pastry sheets in a baking paper lined baking tray then spread cream cheese on the middle of each pastry, leave 1 inch border on all sides.
7. Place guava paste on top of the cream cheese.
8. Brush edges with beaten eggs.
9. Prepare the remaining 2 pastry sheets by folding them in half lengthwise, cut slits on the pasty 1 cm apart and leaving a space on the creased edge to hold them together. Unfold the pastry and place on top of prepared pastry.
10. Press edges with fork to seal then brush top with remaining beaten eggs.
11. Bake in a 220C preheated oven for 10 minutes, then bring down heat to 200C and bake for 20 more minutes or until pastry is puffed up and golden brown.
12. Let it cool down before serving.
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