Guava Cheese Tart Recipes

GUAVA CHEESE TART

Steps:

• Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon.
• Line in a baking sheet with parchment paper.
• Place 1 of the puff pastry circles on the baking sheet.
• Brush a 1" rim around the outside edge with some of the beaten egg.
• Pat the cheese mixture into an 8" 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 dough is thoroughly chilled.
• Remove from refrigerator.
• Working about 1-1/2" 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" border of crust surrounding the filling.
• With a sharp pairing knife, cut out and discard a 1/4" circle of dough from the center and press out any trapped air.
• Then, making shallow cuts, trace 6-8 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 450ºF.
• Transfer the pan from the refrigerator to the oven and bake 15 minutes, or until puffed and golden brown on top.
• Reduce the oven temp to 350ºF.
• Bake until the jelly is bubbling and the bottom crust, when lifted with a spatulas, is browned, 30-40 minutes.
• Set aside to cool on a rack up to 15 minutes.
• Serve warm with whipped topping, if you choose.

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 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.