Roll out one piece on a lightly floured surface to a 6-inch circle. Top with the cream cheese. Dampen fingers with water and run them along the edges of each square. On a lightly floured work surface, unfold the puff pastry and cut it into 6 squares. Fold pastry in half, covering filling. Top with 2 rounded tablespoons guava paste. Place 1 slice each of the guava paste and cream cheese on the left half of each square. Before returning the puffs to cover the guava and cream cheese, with the point of a knife, go ahead and add 2-3 slits to each square. Place 1 slice cream cheese on pastry circle, slightly off center. Empanada Dough: 2 1/2 kilograms (5.51 pounds) all-purpose flour. Brush the pastry edges with some of the egg wash. Fold the dough in half over the filling to create a rectangle. So good but a little fussy and trickier to pack for lunches which was one of my goals. Brush edges of pastry with water. 5 large eggs 2 ounces salt 1/2 cup milk 1 1/2 cups water 8 ounces (2 sticks) unsalted butter Cut the guava paste into 6 equal portions and spoon onto half of each pastry square. So I took that idea and transformed it into these easy, very portable thumbprint cookies. CUT pastry dough into 10 equal pieces. Transfer the squares to a parchment paper-lined baking sheet. Add 1-2 slices of guava to each pastry (depending on your taste for guava), top with 1-2 chunks of cream cheese. Shape into 10 small patties. Guava paste and cheese is a classic combination and one of my favorite uses of it, pastelitos, combines cream cheese and guava paste in a flaky turnover. Deselect All.

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