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1 slice sheet frozen puff pastry, thawed
8 oz. Del Caribe® Queso Blanco Cheese from V&V SUPREMO®
2 guava paste, room temp, mashed
1 egg, beaten
1 Tbsp. water
1 Tbsp. turbinado sugar
all-purpose flour, for dusting

Guava Sauce

4 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
1/4 Cup diced guava paste

Method of Preparation

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut Queso Blanco cheese into ¼” strips. Set aside.
  3. Unfold 1 pastry sheet on a lightly floured surface. Roll pastry into a 14 x 10-¬inch rectangle. Trim edges. Cut in half, then vertically.
  4. Transfer one piece of pastry onto the prepared baking sheet. Spread guava paste down the center, leaving about 1” inch of the edges bare. Arrange cheese on top of guava spread.
  5. Whisk together egg and water to make an egg wash. Brush egg wash on bare edges and place the remaining piece of puff pastry on top. Trim edges. Using a fork, seal all 4 sides of pastry dough.
  6. Cut 8 (1 ¼” wide) slits on the top of the dough.
  7. Brush top of pastry with egg wash and sprinkle sugar on top.
  8. Bake for 15 minutes until puffed and golden brown.
  9. Guava Sauce: pour sour cream into a small pot, warm for about 1 minute over medium heat. Stir in guava paste, whisk until completely dissolved.
  10. Remove pastry from oven, cool for 2 minutes before serving. Drizzle with guava sauce, cut into slices, and serve.

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