5 ounces Guava Paste, cut into ¼ inch thick strips
1 tablespoon confectioner’s sugar for dusting finished pastries
Line a sheet pan with parchment paper or a baking mat. Preheat your oven to 350 degrees Fahrenheit.
Mix the sugar and salt together. Cream the cheese and sugar mixture in your stand mixer at low speed, occasionally sweeping down the sides of the bowl.
Once the sugar has been thoroughly incorporated into the cream cheese add the vanilla, egg yolk, and lemon zest. Mix on low until ingredients are combined.
Dust your work surface with a little AP flour and place the thawed and opened puff pastry sheets on it. You want to thaw the puff pastry before you unfold it.
With a chef’s knife, cut the dough into 3 long strips along the folds. Cut each strip into three rectangles of equal size. It’s as simple as making two cuts along the seams and two cuts along the width of your dough.
Place a heaping tablespoon of the cheese mixture in the center of each of the 9 rectangles, making sure to leave a one-inch border. Divide the strips of guava paste evenly and top the cheese with it.
Lightly beat your egg white. Using a pastry brush, brush the egg white around the edges of the reserved 9 rectangles of puff pastry. Press those rectangles on top of the ones with cheese and guava, until they are sealed together. Score the top of the pastry with two 1 inch lines, so the steam can vent.
Brush pastries lightly with the remaining egg wash. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
When you are about 10 minutes into your baking time rotate the sheet pan so that the pastries closest to the front are now closest to the back. This will ensure an even bake.
Keep a close eye on the pastries and remove from the oven as soon as the dough has puffed and turned a light golden brown. Place the tablespoon of confectioner’s sugar in a fine-mesh strainer and shake it over the pastries, dusting each lightly.