It usually takes a few days to really get back into the groove of things after such a nice holiday, but I finally feel 100 percent back to normal. Things are getting really busy with work, and I’m feeling motivated again, which is awesome! I’ve got a new workout plan that I really love, I’m sleeping and eating very well again (for now!) and I’m just very excited to be back into a good routine.
Onto todays recipe! Guava is one of my most favorite flavors on the planet, and goes so well with cream cheese. The tanginess of the cream cheese with the sweeter guava jam encased by a crispy, oh-so-flakey puff dough? Yes please. I’ll take several. Don’t be intimidated by making your own puff pastry either- this is a quick puff pastry which works so well in this application- and is way easier than you’d think! Just carve out a few hours to make this.
Guava & Cream Cheese Danishes
Yield about 15
Quick Puff Pastry
Flour 13.2 oz.
Butter (soft) 2.7 oz.
Salt 0.25 oz.
Water (ice cold) 5.6 oz.
White vinegar ½ tsp
Butter (cold, cubed) 8 oz.
Guava Jam
Guava Puree 14 oz.
Sugar 5 oz.
Lemon juice 1 oz.
Pectin 2 tsp
Cream Cheese Filling
Cream Cheese 8 oz.
Powdered sugar 2 oz.
Yolk 1
Sugar ¼ cup (for sprinkling)
Egg 1 (for egg wash)
Directions:
First prepare your quick puff dough. Flour, soft butter, and salt go in a mixer fitted with a paddle attachment. Cold water and vinegar go together in a separate cup.
Turn mixer on low and slowly pour water into flour mixture. Then add your cold cubed butter and mix for 10 seconds- it is important to finish this dough by hand.
Remove dough from mixer onto a work surface (you should have large chunks of butter and dough should appear dry but it is good! Don’t add any more water).
Form the dough by rolling into a log and kneading. Wrap and rest dough for 1 hour in the fridge.
Next, start your guava jam.
Puree and lemon juice go in a small sauce pot on medium heat. Whisk sugar and pectin in a separate bowl. Add sugar/pectin mixture to puree and let it cook down to half volume and thick, about 15-20 minutes. Remove from heat and cool in a separate bowl. Once cooled, put into a piping bag and set aside.
Once dough has rested, roll out onto a floured surface into a long rectangle. You’ll need to roll into 4 book folds. I seriously hate reading a recipe that tries to explain how to laminate dough without pictures, I always just get confused. I found a really good video that fully demonstrates so you don’t want to pull your hair out from reading confusing directions. Click here for the video!
Remember to chill the dough between folds in order to keep the butter cold.
To make cream cheese filling, add cream cheese and sifted powdered sugar to a mixing bowl fitted with a paddle attachment. Mix to incorporate, then add yolk. Once mixed, put into piping bag and set aside.
Preheat oven to 375 degrees F.
Once dough is ready, roll into a large rectangle about 1/8” thickness. Using a ruler and pizza cutter, cut 3”x3” squares.
Fill each square with a little cream cheese and a little guava jam, in whichever design you’d like!
Place on a sheet tray 2 inches apart from eachother.
Make an egg wash by mixing 1 egg with a splash of water and brush over each danish. Sprinkle with a little sugar.
Chill dough in freezer for 10 minutes, then bake until golden and crispy, about 20-25 minutes.
Cool, and enjoy!!
Guava & Cheese Danish
Quick puff pastry with homemade guava jam and cream cheese filling.
Ingredients
Quick Puff Pastry
- 13.2 oz flour
- 2.7 oz butter, soft
- 0.25 oz salt
- 5.6 oz ice water
- 1/2 tsp white vinegar
Guava Jam
- 14 oz. guava puree
- 5 oz sugar
- 1 oz lemon juice
- 2 tsp pectin
Cream Cheese Filling
- 8 oz. cream cheese
- 2 oz powdered sugar
- 1 yolk
Egg Wash
- 1 egg
- 2 Tbsp. water
- sugar for sprinkling
Instructions
- First prepare your quick puff dough. Flour, soft butter, and salt go in a mixer fitted with a paddle attachment. Cold water and vinegar go together in a separate cup.
- Turn mixer on low and slowly pour water into flour mixture. Then add your cold cubed butter and mix for 10 seconds- it is important to finish this dough by hand.
- Remove dough from mixer onto a work surface (you should have large chunks of butter and dough should appear dry but it is good! Don’t add any more water).
- Form the dough by rolling into a log and kneading. Wrap and rest dough for 1 hour in the fridge.
- Next, start your guava jam.Puree and lemon juice go in a small sauce pot on medium heat. Whisk sugar and pectin in a separate bowl. Add sugar/pectin mixture to puree and let it cook down to half volume and thick, about 15-20 minutes. Remove from heat and cool in a separate bowl. Once cooled, put into a piping bag and set aside.
- Once dough has rested, roll out onto a floured surface into a long rectangle. You’ll need to roll into 4 book folds. I seriously hate reading a recipe that tries to explain how to laminate dough without pictures, I always just get confused. I found a really good video that fully demonstrates so you don't want to pull your hair out from reading confusing directions.
- Remember to chill the dough between folds in order to keep the butter cold.
- To make cream cheese filling, add cream cheese and sifted powdered sugar to a mixing bowl fitted with a paddle attachment. Mix to incorporate, then add yolk. Once mixed, put into piping bag and set aside.
- Preheat oven to 375 degrees F.
- Once dough is ready, roll into a large rectangle about 1/8” thickness. Using a ruler and pizza cutter, cut 3”x3” squares.
- Fill each square with a little cream cheese and a little guava jam, in whichever design you’d like!
- Place on a sheet tray 2 inches apart from eachother.
- Make an egg wash by mixing 1 egg with a splash of water and brush over each danish. Sprinkle with a little sugar.
- Chill dough in freezer for 10 minutes, then bake until golden and crispy, about 20-25 minutes. Cool, and enjoy!!
