Best 6 Guava Turnover Wcream Cheese Recipes

GUAVA CHEESE TART

Steps:

• Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon.
• Line a baking sheet with parchment paper. Place l of the puff pastry circles on the baking sheet. Brush a 1-inch rim around the outside edge with some of the beaten egg. Pat the cheese mixture into an 8-inch circle in the center and spread the guava paste or jam evenly over the top.
• Fold the remaining piece of puff pastry in half and place over the first piece. Unfold the pastry to enclose the filling, being careful not to trap air beneath. Gently press the top and bottom edges together and refrigerate about 25 minutes, or until the dough is thoroughly chilled.
• Remove from the refrigerator. Working about 1 1/2-inches from the outside, firmly press the edges of pastry together with the tines of a fork to seal. Then trim the excess dough, leaving an even 1-inch border of crust surrounding the filling. With a sharp paring knife, cut out and discard a 1/4-inch circle of dough from the center, and press out any trapped air. Then, making shallow cuts, trace 6 to 8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too warm to work with, just return to the refrigerator for 30 minutes or so to harden).
• Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart: Cover with plastic wrap and chill at least 2 hours or overnight.
• To bake, preheat the oven to 450 degrees. Transfer the pan from refrigerator to the oven and bake 15 minutes, or until puffed and golden brown on top. Reduce the oven temperature to 350 degrees. Bake until the jelly is bubbling and the bottom crust, when lifted with a spatula, is browned, 30 to 40 minutes. Set aside to cool on a rack to 15 minutes. Serve warm.

GUAVA CHEESE TURNOVERS (GUAVA PASTELILLOS)

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.

GUAVA AND CREAM CHEESE TWISTS

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.

GUAVA TURNOVERS--EASY TO IMPRESS--LITTLE WORK (RACHAEL RAY)

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.

GUAVA AND CREAM CHEESE PASTRY

Steps:

• Preheat oven to 425°F with rack in middle.
• Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
• Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
• Purée guava preserves with lemon juice in cleaned food processor until smooth.
• Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
• Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
• Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
• Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
• Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.

GUAVA AND CREAM CHEESE DESSERT

Steps:

• Drain guava shells, reserving liquid in 2-cup measuring cup; set liquid aside. Reserve 2 of the guava shells for later use as garnish, if desired. Chop remaining guava shells; set aside.
• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add enough ice cubes to reserved liquid to measure 2 cups. Add to gelatin; stir until ice is completely melted. Remove 1 cup of the gelatin; set aside at room temperature.
• Refrigerate remaining gelatin 30 min. or until slightly thickened (consistency of unbeaten egg whites). Gently stir in chopped guava. Pour into 1-1/2-qt. serving bowl; refrigerate 10 min.
• Place cream cheese in medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Spoon over gelatin in bowl. Refrigerate at least 3 hours or until set. Top with the reserved guava shells just before serving. Store leftover dessert in refrigerator.