Braided Puff Pastry with Guava Cream Cheese Filling
This braided pastry pairs sweet guava and tangy cream cheese in flaky store-bought puff pastry. Easy, delicious, and perfect for breakfast or dessert. Yields 2 braids.
Servings: 16
Calories: 72kcal
Ingredients
- 1 14-ounce package puff pastry thawed, (2 sheets)
- 6 ounces guava paste sliced into ¼ - ½ inch slices
Cream Cheese Filling
- 8 ounces full-fat brick cream cheese softened to room temperature
- 1 large egg yolk room temperature
- ⅓ cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Egg Wash
- 1 large egg room temperature
- 2 tablespoons whole milk
- 1 tablespoon granulated sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Make the cream cheese filling: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese and egg yolk together on medium speed until smooth.8 ounces full-fat brick cream cheese, 1 large egg yolk
- Add the sugar, lemon juice, and vanilla, then beat until smooth. Cover and refrigerate until ready to use.⅓ cup granulated sugar, 1 teaspoon fresh lemon juice, 1 teaspoon pure vanilla extract
- Remove one puff pastry sheet from the refrigerator. Wrap the second sheet and keep refrigerated as you work with the first puff pastry sheet. (You can freeze the second sheet of the dough at this point - use the freezing instructions below.)1 14-ounce package puff pastry
- Unfold the puff pastry sheet on the prepared baking sheet. Use a rolling pin to roll the dough out into a 12×8-inch rectangle.
- Spread ½ of the cream cheese filling down the length of the center of the puff pastry, which should be about 3 inches wide. Top with slices of guava paste.6 ounces guava paste
- Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (¾ – 1 inch wide each) along both sides of the cream cheese filling. Fold strips over the filling, alternating each side to resemble a twist or a braid.
- Repeat with the second sheet of the puff pastry dough, if using now, and the rest of the filling / guava paste. The braids may seem very narrow, but they puff up and out as they bake.
- Prepare the egg wash: Whisk the egg wash ingredients together. Brush all over the dough. Sprinkle sugar evenly on top of the braid after brushing the dough with egg wash.1 large egg, 2 tablespoons whole milk, 1 tablespoon granulated sugar
- Bake in the center of the oven for 30-35 minutes, rotating the pan from front to back halfway through, until the pastries are golden. Let cool for at least 30 minutes before slicing and serving.
Notes
- Thaw puff pastry overnight in the refrigerator for best results.
- To quickly thaw frozen puff pastry, remove pastry sheets from the box and wrap each sheet in a paper towel. Microwave one sheet at a time for 15 seconds, flip over, and microwave again for 15 seconds. Microwave in 5-second increments if still frozen. You want the puff pastry to be cool, but not frozen.
- Make ahead and freezing instructions: You can also freeze the shaped and filled braids after shaping them. Thaw in the refrigerator, then continue with egg wash and sugar, then bake. The filling can also be frozen separately, thawed on the counter and added to the puff pastry at another time.
- Substitute the guava paste for guava jam or preserves. Other good options are apricot jam, strawberry preserves, or quince paste.
Nutrition
Serving: 1 slice | Calories: 72kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 25mg | Sodium: 105mg | Potassium: 49mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 0.1mg
