Easy Guava and Cream Cheese Turnovers

Ingredients

• 1 box (454 g / 1 lb), 2 sheetspuff pastry, thawed
• 1 block (397 g / 14 oz) guava paste, plus 15 ml (3 tsp) waterguava paste, softened
• 1 block (227 g / 8 oz)cream cheese, softened
• 5 ml (1 tsp)vanilla extract, for the cream cheese
• 25–38 g (2–3 tbsp)granulated sugar, for the cream cheese
• 1 egg, plus 15 ml (1 tbsp) wateregg and water, for the egg wash
• as neededflour, for dusting
• as neededicing sugar, for dusting

Instructions

1. 1

   Thaw pastry

   Thaw the puff pastry according to the instructions on the box.

2. 2

   Heat the oven

   Preheat the oven to 190°C (375°F).

3. 3

   Soften guava

   Chop half of the guava paste into large chunks and put them in a bowl with the water. Microwave in 10-second bursts, mashing with a fork between each, until smooth and spreadable. Set aside.

4. 4

   Mix filling

   Chop the full block of cream cheese into large chunks and put them in a bowl. Microwave in 10-second bursts until smooth and spreadable, then stir in the sugar and vanilla. Set aside.

5. 5

   Make egg wash

   Beat the egg and water together to make an egg wash, then set it aside.

6. 6

   Cut the pastry

   Dust your work surface with flour. Gently roll out one sheet of pastry and cut it into quarters. Brush the edges of each quarter with egg wash.

7. 7

   Fill and fold

   Spread about 2 tsp or more of guava paste on each quarter, then add about 2 tsp of cream cheese on top. Fold each piece into a triangle and seal the edges with a fork. Repeat until all the pastry is used.

8. 8

   Prepare turnovers

   Arrange the turnovers on a baking sheet. Brush each with egg wash and cut 3 slits in the top with a knife.

9. 9

   Bake until golden

   Bake for 18–22 minutes, until golden brown. Once cooled, dust the tops with icing sugar.

What are guava and cream cheese turnovers?

Turnovers are pastries folded around a filling and baked until crisp. This version brings together guava paste, a sweet, dense fruit paste popular in parts of Latin America and the Caribbean, with cream cheese in a simple puff pastry casing.

The filling works because the fruity guava and tangy, creamy cheese balance one another, while shop-bought puff pastry keeps the preparation manageable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 7g protein, 67g carbs, 26g fat.

Puff pastry supplies much of the carbohydrate and fat, while the guava paste adds carbohydrates and sugars; cream cheese contributes fat and some protein. Pair a turnover with fresh fruit or plain yoghurt for a more balanced plate.

The two-part filling

Guava paste: warming half of it with a little water makes it easier to spread over the pastry. Mash it between short microwave bursts so it softens evenly.

Cream cheese: soften it until smooth before adding the sugar and vanilla. A smooth mixture is easier to portion and less likely to tear the pastry as you spread it.

Folding and sealing

Even portions: spread about 2 tsp or more of each filling onto each pastry quarter, leaving the edges clear enough to seal. Avoid piling the filling in the centre, which can make the turnovers hard to close.

Secure edges: fold each quarter into a triangle and press the edges together with a fork. The egg wash helps them stick, and the fork marks provide an extra seal.

Getting crisp, golden pastry

Egg wash: brush it over the edges before folding to help seal them, then over the tops for colour. Make 3 slits in each turnover so steam can escape as they bake.

Doneness: bake at 190°C (375°F) for 18–22 minutes, looking for well-risen pastry with a golden-brown surface. Let the turnovers cool before adding icing sugar.

Timing and preparation

Thawing: follow the pastry box directions and keep the sheets cool but pliable while you prepare the fillings. If the pastry becomes warm and difficult to handle, pause and chill it before continuing.

Assembly: prepare the fillings and egg wash before rolling out the pastry. This lets you fill and fold the pieces while the pastry is still easy to work with.

Serving ideas

Serve the turnovers warm or at room temperature, with coffee or tea for a snack or brunch. Fresh fruit makes a simple accompaniment and adds a refreshing contrast to the rich pastry and filling.

Dust with icing sugar just before serving for the neatest finish.

Recipe notes & tips

• Keep the pastry cool and handle it gently so it remains easy to fold.
• Use short microwave bursts for both fillings to avoid overheating them.
• Leave a clear border around the filling so the pastry edges can seal.
• Press firmly with a fork around the full edge of each turnover.
• Let the turnovers cool before dusting them with icing sugar.

Variations

• Add citrus: stir a little finely grated orange zest into the cream cheese mixture.
• Use a different paste: swap in an equal amount of another firm fruit paste that spreads when warmed.
• Adjust the sweetness: use the lower amount of sugar if your guava paste is especially sweet.
• Add spice: mix a small pinch of cinnamon into the cream cheese filling.
• Make smaller pastries: cut the pastry into smaller pieces and use less filling in each.

Common mistakes to avoid

• Overheating the fillings: microwave in 10-second bursts and mash or stir between each.
• Overfilling: use about 2 tsp or more of each filling without crowding the centre.
• Warm pastry: chill it briefly if it becomes soft or sticky before folding.
• Loose seams: brush the edges with egg wash and press firmly with a fork.
• Skipping the vents: cut 3 slits in each turnover to let steam escape.

How to store

Once cool, store the turnovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C until warmed through and crisp; add icing sugar after reheating.

Frequently asked questions