Rustic Guava Jam and Cream Cheese Pastries (pastelito de guayaba)

Makes about six to eight, 5×3½-inch pastries

• 2 sheets puff pastry
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• ½ – ¾ cup guava jam (will vary by amount preference)
• 2-3 tablespoons lemon zest
• ½ cup cream cheese
•  
• 1 egg
• 1 tablespoon milk
• turbinado or coarse raw sugar (optional)

1. Preheat oven to 400°F. Line a rimmed baking pan with a silicone baking mat or parchment paper (preferably, do not use an air-cushioned pan).
2. Lightly flour rolling pin and roll-out surface and roll out a sheet of puff pastry. Cut out 5″ x 3 1/2″ pieces. Use either a pastry press with these dimensions or a cookie cutter to cut out consistent, same-sized pieces of puff pastry dough. Transfer to baking pan and refrigerate while you roll out the leftover dough.
3. Repeat once more with the leftover/scraps of puff pastry and cut out two more pieces. Refrigerate and pull first set of refrigerated pieces to start assembling. Spread 1 tablespoon of cream cheese in the middle of a pastry rectangle, keeping away from the edges. Spread 1-2 tablespoon of jam on top of the cream cheese. Sprinkle some lemon zest on top of the jam. Place another cut-out pastry rectangle on top and either crimp to seal with the tines of a fork OR use the pastry press to seal. Repeat with remaining pastry pieces (including the set you placed in the refrigerator rolled from the scraps).
4. Cut three slits on top of each pastry.
5. Combine egg and milk, beating until incorporated. Using a pastry brush, brush the tops of each pastry with egg wash. Sprinkle with turbinado/raw sugar.
6. Place in oven and bake for about 18 minutes OR 15 minutes for smaller sized. Bake until tops are golden brown; check bottoms of pastry that they are golden too.
7. Remove from oven and let cool on baking sheet for about 5-8 minutes. Transfer to wire rack and continue to let cool for at least another 10 minutes before serving.© Images & content: Cristina A-Moore for TeenieCakes.com.

Store any leftovers in the refrigerator in a sealed container and either eat leftovers cold, at room temperature or warm in microwave.

• Work with chilled puff pastry. After you roll and cut it out, pop it back in the refrigerator before the next step of filling and layering them.
• The ingredients listed above for the filling is a guideline. Adjust to taste preference, but don’t omit anything!