Ingredients
- 11 oz Guava
- ½ tsp Cinnamon
- 1 box Puff Pastry
- 1 Egg beaten
Instructions
- Set out the puff pastry and allow it to thaw. Preheat an oven to 375.
- Use a double boiler to melt the guava. Put a put about 2-3 inches of water in large pot and place the pot on the stove on high heat. Once the water is boiling, stack the pot using a bowl that is big enough to snuggly cover the bowl and one that won’t touch the boiling water on the bottom.
- While waiting for the water to boil, cut the guava into tiny pieces. This allows the guava to melt faster.
- Place the guava in the glass bowl once the water starts to boil and cover the pot with the bowl. Stir frequently. You will notice that the transition from solid to creamy guava occurs quickly once it starts. Once the guava starts to melt, add the cinnamon.
- Once your puff pastry is thawed, stack the two sheets of the puff pastry on top of each other. Cut the puff pastry into a 3x3, so you would have 9 square bottoms and 9 square tops.
- Once the guava is melted, add about a tablespoon or so into the center of each puff pastry. I like to use a pipping bag for this. (Be careful, guava is extremely hot when melted.)
- Beat your egg in a bowl. Using the egg wash, lightly place a line of egg wash on two opposite sides of the puff pastry, so that the guava is in the middle. This is going to allow us to seal two sides of the puff pastry, giving it that classic look.
- Place the top on each puff pastry and press lightly on the sides with the egg wash to seal. Coat the top of your puff pastry with egg wash.
- Cook in the oven for about 15-20 minutes or until the puff pastry are golden brown and fluffy.
- Allow to cool for about 10-15 minutes and enjoy!
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