2sheets frozen puff pastry doughthawed (from one 17 ¼-ounce package)
1large whole egglightly beaten with 1 tablespoon water
8ouncescream cheeseat room temperature
1teaspoonlemon or lime juice
½teaspoonorange blossom water
8ouncesguava pastecut into chunks
2teaspoonsorange or lime juice
In a mixer or food processor, bear together the cream cheese, sugar, lemon juice, and orange blossom water until light and fluffy.
In a food processor or blender, add the guava pasta and orange or lime juice and process until smooth.
Line 2 half sheet pans with parchment paper.
Roll out the first sheet of pastry on a lightly floured surface to a 12-inch square, ⅛-inch thick. Using a small knife or pastry wheel, cut the dough to measure out 9 squares, 4-by-4-inches each. Add a scant tablespoon of guava topped with scant tablespoon of cream cheese filling, off center, to each square. Brush the egg wash around the filling, fold the pastry into a triangle, and seal. Repeat with the remaining dough and filling. Transfer the filled pastries to the prepared baking sheets and refrigerate until firm, 20 to 30 minutes.
While the pastries chill, preheat the oven to 400°F. Prepare the glaze by combining the sugar and water in a small saucepan. Simmer over medium heat until the sugar dissolves, about 5 minutes. Remove from the heat and cool.
Brush the tops of the chilled pastries with egg wash, then bake until lightly golden, 20 to 25 minutes. Rotate the baking sheets halfway through baking time to ensure even browning.
Remove from the oven and brush pastries with the simple syrup. Allow the pastries to rest for 10 minutes on the baking sheet before transferring to a cooling rack.
I typically use either Pepperidge Farm or Trader Joe's brand puff pastry. The Pepperidge Farm is more readily available, but I find it a little thick, and I don't like how it's folded into thirds. I prefer the Trader Joe's version as it's made with all butter, is a bit thinner, and is rolled instead of folded. Unfortunately, Trader Joe's only sells their puff pastry seasonally, typically before Thanksgiving and through Christmas. I like to stock up and keep several boxes in my freezer for baking emergencies.
You can typically find guava paste in the Latin foods aisle at your supermarket, and it's also available online. It's shelf-stable and does not require refrigeration. Personally, I do not recommend the Goya brand of guava paste, as it unnecessarily contains artificial food coloring. My preferred brand is Iberia guava paste. This all-natural ingredient is sold in a 14-ounce block