Guava Cream Cheese Coffee Cake Recipes

GUAVA & CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 375ºF.
• Microwave guava paste in medium microwaveable bowl on HIGH 20 to 30 sec. or just until warmed. Add cream cheese and egg yolk; mix well.
• Unroll crescent dough on center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide strip down center of dough to within 1/4 inch of ends.
• Make cuts, 1-1/2 inches apart, down long sides of dough to within 1/2 inch of filling. Starting at one end, bring opposite strips of dough together over filling; twist gently to secure.
• Whisk egg white until foamy; brush onto dough. Sprinkle with nuts.
• Bake 22 to 25 min. or until lightly browned.

PHILADELPHIA 3-STEP GUAVA CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

GUAVA CREAM CHEESE FILLING

Steps:

• Put approximately 1/2 cup or so of guava paste in a mixing bowl, beat until the color lightens and the texture fluffs/creams up a bit (as opposed to the dense jelly-paste it starts as).
• Add in 3-4 ozs. softened cream cheese and a squeeze of lime and beat until smooth.
• Dump this mixture in a separate bowl then whip approx 1.5 cups heavy cream in a bowl until light and fluffy.
• Fold in the guava-cream cheese mixture, fill a pastry bag and use to decorate cupcakes as desired.

PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)

Steps:

• Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
• On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
• Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
• Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
• Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.

GUAVA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Grease an 8" springform pan with butter.
• Whip butter and sugar.
• Add eggs, vanilla, and guava puree, mixing well after each addition.
• Add dry ingredients and mix.
• Pour batter in pan and spread evenly.
• Bake for 25-35 minutes until toothpick comes out clean.
• To make frosting: whip all ingredients with an electric mixer until smooth.

GUAVA AND CREAM CHEESE PUFF-PASTRY WAFFLE RECIPE

Steps:

• Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread cream cheese on puff pastry, leaving a 1 inch border on all edges. Evenly space guava paste slices on top of cream cheese.
• Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then coil into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200°F, about 12 minutes.
• Transfer to a cutting board, cut into wedges, dust with powdered sugar, and serve immediately.

GUAVA CREAM CHEESE CUPCAKES - QUEQUITO DE GUAYABA

Steps:

• Pour 2 cups of guava nectar into a measuring cup and set aside.
• Place the remaining guava nectar in a medium saucepan. Bring to a simmer over medium heat, and simmer until liquid is reduced to 1 1/4 cups. Remove from heat and let cool.
• Preheat oven to 350 F. Line 24 cupcake molds with paper liners.
• Prepare the cake batter: Place the cake mix in the bowl of a standing mixer. Add the 1 1/4 cup of guava nectar that was reduced on the stove. Add the eggs, vegetable oil, vanilla extract, and lime zest. Mix until well blended.
• Mix in a few drops of red food coloring (optional) and blend until color is solid.
• Divide batter among the prepared cupcake pans.
• Bake cupcakes until they spring back lightly to the touch, about 20 to 25 minutes.
• Prepare the guava glaze: Place the reserved 2 cups of guava nectar in the same medium saucepan along with 1/2 cup sugar and a pinch of salt. Bring mixture to a simmer and cook for 3 to 5 minutes, or until slightly thickened.
• Remove from heat, and carefully transfer 1 cup of the syrup to a heatproof bowl.
• Place the cornstarch in a small bowl and whisk 1 to 2 tablespoons of the guava syrup into the cornstarch to make a smooth paste.
• Return remaining syrup to the stove, whisk in the cornstarch, and bring to a simmer. Continue to cook, stirring, until mixture thickens.
• Cook for 1 to 2 minutes more, then remove from heat and stir in the butter. Strain if needed. Set guava glaze aside to cool.
• When the cupcakes come out of the oven, prick them gently with a toothpick, then brush the cupcakes evenly with the reserved guava syrup (the guava-sugar mixture without the cornstarch), letting it soak into the cake.
• Let the cupcakes cool.
• Prepare the frosting: Place the cream cheese, warm guava jelly, and a pinch of salt in the bowl of a standing mixer and beat until fluffy.
• Add the confectioners' sugar in parts, alternating with the milk and vanilla, beating well after each addition, until frosting is light and fluffy.
• Spread or pipe frosting onto cooled cupcakes. Drizzle the guava glaze (mixture with cornstarch) over the cupcakes, or swirl the glaze into the frosting.