My Guava Cream Cheese Candy Cane Pastry is a festive bread made with buttery puff pastry filled with sweet-tart guava paste and velvety cream cheese, then baked to golden, flaky perfection. It has the flavors of a Puerto Rican quesito con guayaba (guava cream cheese pastry) with a show-stopping appearance. This amazing pastry is a great breakfast recipe for the holidays because it looks elaborate but is so easy to prepare.
What Is A Guava Cream Cheese Candy Cane Pastry?
Candy cane bread and pastry recipes abound during the holiday season, but I’ve never seen one with a tropical flair. Quesitos with guava and pastelillos de guayaba con queso are popular breakfast pastries in Puerto Rico, so why not create a festive candy cane with those flavors?
This version uses my homemade puff pastry recipe. The pastry dough is layered with a smooth cream cheese and sweet-tart guava paste filling before being encased. An egg wash provides a beautiful, shiny finish while baking, which results in an awe-inspiring breakfast or brunch dish.
What Ingredients Do I Need To Make It?
To make a guava cream cheese candy cane, you need puff pastry, guava paste, cream cheese, a large egg, powdered sugar, vanilla extract, and water.
I recommend using a sharp pastry wheel to cut the dough. You’ll also need an electric hand mixer, a rolling pin, a large sheet pan, and a pastry brush for this recipe.
Where Can I Find Guava Paste?
Guava paste is a jam made of red guava and sugar. In the Caribbean and countries like Brazil, guava paste is a popular condiment that goes especially well with cheese. You can often find guava paste in Latin or African markets or in the ethnic products aisle of your grocery store. Make sure you’re buying guava paste and not marmalade or jelly, which are thinner.
Heat the guava paste and stir until smooth before you begin the rest of the recipe. It’s pretty firm straight out of the package, and if we were to use it as is, we’d end up with guava lumps in our candy cane pastry. Instead, heat it for 30-second bursts twice until it is bubbly. You can use a rubber spatula to stir it until smooth once it bubbles in the bowl. Be careful when handling the bowl, as it will be very hot.
Once the paste is smooth, set it aside while you prep the rest of the components.
What Does An Egg Wash Do?
Next, make the egg wash. An egg wash not only acts as the glue to hold our ribbons of dough in place, but it also gives pastries a beautiful, glossy, golden appearance after baking.
Combine the egg yolk and water by beating it with the tines of a fork. Beat the mixture until it is runny and free of clumps. Set this aside while you prepare the cheese filling.
How Do I Make The Cream Cheese Filling?
The cheese must be at room temperature to achieve a lump-free filling. I pull my cream cheese from the fridge the evening before making this candy cane pastry and set it on the countertop. Just remove it from the box but leave it inside its foil wrapping.
Add the room-temperature cream cheese to a medium bowl and blend it at low speed with an electric hand mixer. Once the cheese is smooth, add the egg white, sifted powdered sugar, and vanilla extract to the bowl. Blend these ingredients together for 30 seconds. Stop the mixer and scrape down the bowl and beaters.
Increase the mixing speed to medium-high and whip the cream cheese filling for 1 1/2 minutes or until fluffy. Set the bowl of filling in the fridge while you roll out and cut the puff pastry.
How Far Ahead Can I Make The Filling For This Guava Cream Cheese Candy Cane?
You can also cover the mixing bowl containing the filling and store it in the fridge for a week. The filling will firm up considerably, so remove it from the fridge 30 minutes before you attempt to fill the puff pastry. This allows it a chance to soften so it doesn’t tear the dough. I also recommend blending it for 1 minute with the hand mixer to smooth it out.
Can I Make This Gluten-Free?
Lightly flour a countertop with all-purpose flour. If you want to make this recipe gluten-free, use gluten-free baking flour to dust your countertop. You’ll also need to replace the conventional puff pastry with gluten-free pastry.
Roll the puff pastry into a 12-inch x 24-inch (30 x 60 cm) rectangle over the floured surface. Ensure the pastry is no thicker than 1/8-inch (3 mm). Use a pastry wheel (small pizza cutter) or a very sharp knife to trim off jagged edges, then make 3-inch long cuts that are 1/2-inch wide on both long sides of this rectangle.
Pro-Tip: I make my cuts down one side, then use a ruler to line up my cuts on the other side. You can skip using the ruler if you’re better at eyeballing it. This is a ruler solely used for baking, so don’t use Junior’s school ruler for this.
Can I Use Store-Bought Puff Pastry?
This guava cream cheese candy cane pastry requires 1 pound of my homemade puff pastry. However, you can replace it with store-bought puff pastry. Store-bought puff pastry comes in two sheets that are just over 1 pound. To use them, I recommend unwrapping them, unfolding them, and pushing the two sheets together on one of their long sides to form a long sheet. Pinch the two edges together to seal them.
You’ll still need to roll them out to thin the dough so it bakes properly. Roll the puff pastry out and trim off the dough needed to get that 12×24-inch rectangle. If you have a good amount of puff pastry trimmings, bake them off and toss them in some cinnamon sugar for a little snacky-snack.
Spread the cream cheese filling down the center of the rectangle, trying to keep it within the uncut border of the dough. I like to create a well down the center of the cream cheese filling to put my guava paste in.
Next, deposit the guava paste in clumps, dragging the spoon or spatula as you drop it to spread it over the cream cheese.
How Far Ahead Can I Fill It With The Guava Cream Cheese?
You can assemble the guava cream cheese candy cane a day before baking it. Cover the dough in plastic wrap to keep it from drying and cracking later. You can also freeze the guava cream cheese candy cane before baking it. It’s actually a good idea to do this because it gives everything a chance to firm up. I have baked it within minutes of assembling it with great results.
Use a pastry brush to brush a thin egg wash glaze over the first 5 strips on either side of the filling. Fold the first strips over the filling to encase it, which keeps the guava cream cheese filling from running out as it bakes.
How Do I Shape The Candy Cane?
Fold over the next right strip at a downward angle, then fold the left over the right strip at a downward angle. Continue to fold these strips this way, brushing subsequent strips with egg wash as you make your way down the dough. The egg wash glues the strips of dough to the one under it so the candy cane doesn’t open.
Don’t forget to encase the filling in the last strip before you fold over the last four strips on the bottom of the guava cream cheese candy cane. I like to wrap the last left and right strips around the bottom of the cane to round it out.
How Do I Keep My Guava Cream Cheese Filling From Oozing Out?
Place a half-sheet pan lined with a silicone baking mat or parchment paper close to the braided puff pastry. Carefully lift the guava cream cheese candy cane up and over to the pan, folding the top down into a hook as you set it down.
Pro-Tip: If it’s really warm in your kitchen, refrigerate the candy cane for 20-30 minutes. Chilling the candy cane will keep your filling from oozing out of the pastry as it bakes.
Before baking, brush the remaining egg wash over the candy cane, ensuring you get in the nooks and crannies.
How Long Do I Bake My Guava Cream Cheese Candy Cane?
How Do I Serve It?
Once cool, sprinkle a liberal amount of powdered sugar over the guava cream cheese candy cane. You can also serve it without the powdered sugar, but I like the way it looks like snow fell on it.
Use a serrated knife to slice the candy cane pastry and serve it with coffee, milk, or your favorite beverage.
Why Does My Pastry Look Gummy?
The guava cream cheese filling naturally contains moisture, which is released as steam. Sometimes, that will leave the areas that touch the feeling looking opaque or gummy-looking. This moisture is normal and inevitable because the alternative is burning our pastry. If you absolutely hate it, bake your candy cane pastry for another 5-10 minutes.
Another reason puff pastry appears gummy after baking is because it wasn’t rolled thin enough. Make sure the pastry is no thicker than 1/8-inch (3 mm).
How Do I Store Leftovers?
Wrap any leftover guava cream cheese candy cane pastry in plastic wrap or put it in an airtight container and store it in the fridge for up to 3 days. You can reheat the pastry in a 350° (180°) oven or air fryer for 3-4 minutes or in the microwave until warm. The microwave will make it soggier than heating it in an oven or air fryer.
You can freeze baked guava cream cheese pastry for 2 months. Wrap the cool candy cane pastry in two layers of plastic wrap and one-layer of heavy-duty foil. You can thaw it in the fridge when you’re ready to enjoy it. Just reheat it as instructed above.
Your family and friends will be stunned by the beauty and unique flavor of this Guava Cream Cheese Candy Cane Pastry. It’s going to be the centerpiece of your Christmas breakfast or brunch table and can even double as dessert! Pin this recipe to your holiday boards and be sure to share this post with your friends and family!
Guava Cream Cheese Candy Cane Pastry
at Sense & EdibilityEquipment
- pastry wheel (or pizza cutter) (or a sharp knife)
- half sheetpan
- pastry brush
Ingredients
- 8 ounces (225 grams) guava paste
- 1 large egg yolk (reserve the white for the cream cheese filling)
- 1 tablespoon (15 milliliters) water
- 1 pound (455 grams) puff pastry
- 8 ounces (226 grams) cream cheese at room temperature
- 1/4 cup (25 grams) powdered sugar sifted, plus more for garnishing
- 1 large egg white (reserved from the yolk)
- 1 teaspoon (5 milliliters) vanilla extract
- all-purpose flour for rolling out the puff pastry
Instructions
- Preheat an oven to 365°F (185°C).Line a half-sheetpan with a silicone baking mat or parchment paper. Set aside.
Smooth the Guava Paste
- Heat the guava paste in a microwavable bowl in two 30-second bursts, stirring with a high-temperature rubber spatula after each burst. Be careful when handling the bowl, as it will be very hot. Once the paste is smooth, set it aside while you prep the rest of the components.
Mix the Egg Wash
- Add the egg yolk and water to a small bowl. Beat the mixture with the tines of a fork until it is runny and free of clumps. Set this aside while you prepare the cheese filling.
Prepare the Cream Cheese Filling
- Add the cream cheese to a medium bowl and blend it at low speed with an electric hand mixer.
- Once the cheese is smooth, add the egg white, powdered sugar, and vanilla extract to the bowl. Blend these ingredients together for 30 seconds. Stop the mixer and scrape down the bowl and beaters.
- Increase the mixing speed to medium-high and whip the cream cheese filling for 1 1/2 minutes or until fluffy. Set the bowl of filling in the fridge while you roll out and cut the puff pastry.
Roll Out, Then Fill the Puff Pastry
- Lightly flour a countertop with all-purpose flour. Roll the puff pastry into a 12-inch x 24-inch (30 x 60 cm) rectangle over the floured surface. Ensure the pastry is no thicker than 1/8-inch (3 mm).
- Use a pastry wheel (small pizza cutter) or a very sharp knife to trim off jagged edges, then make 3-inch long cuts that are 1/2-inch wide on both long sides of this rectangle.*I make my cuts down one side, then use a ruler to line up my cuts on the other side.*
- Spread the cream cheese filling down the center of the rectangle, trying to keep it within the uncut border of the dough. Create a well down the center of the cream cheese filling and deposit the guava paste in clumps, dragging the spoon or spatula as you drop it to spread it over the cream cheese.
- Use a pastry brush to brush a thin egg wash glaze over the first 5 strips on either side of the filling. Fold over the first strips to encase the filling on the end, which keeps the guava cream cheese filling from running out as it bakes.
- Fold over the next right strip at a downward angle, then fold the left over the right strip at a downward angle. Continue to fold these strips this way, brushing subsequent strips with egg wash as you make your way down the dough. Don't forget to encase the filling in the last strip before you fold over the last four strips on the bottom of the guava cream cheese candy cane.
Arrange and Bake the Candy Cane Pastry
- Place the prepared half-sheetpan close to the braided puff pastry. Carefully lift the guava cream cheese candy cane up and over to the pan, folding the top down into a hook as you set it down.
- If it's really warm in your kitchen, refrigerate the candy cane for 20-30 minutes. Chilling the candy cane will keep your filling from oozing out of the pastry as it bakes.
- Before baking, brush the remaining egg wash over the candy cane, ensuring you get in the nooks and crannies.
- Bake the guava cream cheese candy cane in the preheated oven for 30-35 minutes or until golden brown.
Cool, Then Enjoy
- Remove the pan from the oven once the baking time has elapsed. Allow the candy cane to cool on the pan for 10 minutes.
- Carefully transfer the candy cane to a cooling rack using two long spatulas and allow it to cool completely.
- Once cool, sprinkle a liberal amount of powdered sugar over the guava cream cheese candy cane. Use a serrated knife to slice the candy cane pastry and serve it with coffee, milk, or your favorite beverage.
Notes
- Replace the guava paste with membrillo (quince paste).
- Replace the homemade puff pastry store-bought puff pastry. See post for how to adapt this recipe to use store-bought.
- For a gluten-free recipe, use gluten-free baking flour to dust your countertop and replace the conventional puff pastry with gluten-free pastry.
- Heat the guava paste and stir until smooth before you begin the rest of the recipe to give it time to cool before adding it to the pastry.
- If you don't have long spatulas, you can shimmy a rimless baking sheet under the pastry and transfer it that way.
- You can let the pastry cool on the pan, but it may sweat and steam, making the pastry look gummy.
- When freshly baked, the guava filling is molten hot, so I recommend cooling it thoroughly.
- Guava cream cheese filling naturally contains moisture, which is released as steam that may leave the areas that touch the feeling looking opaque or gummy-looking. This is normal and inevitable to avoid burning the pastry. If you absolutely hate it, bake your candy cane pastry until very brown for another 5-10 minutes.
- Another reason puff pastry appears gummy after baking is because it wasn't rolled thin enough. Make sure the pastry is no thicker than 1/8-inch (3 mm).
- You can cover the mixing bowl containing the cream cheese filling and store it in the fridge for a week. Don't heat the guava paste if you plan to make this ahead.
- The filling will firm up considerably, so remove it from the fridge 30 minutes before you attempt to fill the puff pastry. This allows it a chance to soften so it doesn't tear the dough.
- I recommend blending the cream cheese filling for 1 minute with the hand mixer to smooth it out.
- You can assemble the guava cream cheese candy cane a day before baking it. Cover the dough in plastic wrap to keep it from drying and cracking later.
- Wrap leftover guava cream cheese candy cane pastry in plastic wrap or put it in an airtight container and store it in the fridge for up to 3 days.
- Reheat the pastry in a 350° (180°) oven or air fryer for 3-4 minutes or in the microwave until warm. The microwave will make it soggier than heating it in an oven or air fryer.
- You can also freeze the guava cream cheese candy cane before baking it. Wrap it well in plastic wrap and a layer of foil. Freeze it for up to 3 months. Thaw it in the fridge overnight before egg-washing and baking as instructed.
- Wrap the baked and cooled guava cream cheese candy cane pastry in two layers of plastic wrap and one-layer of heavy-duty foil and freeze it for 2 months.
- You can thaw it in the fridge when you're ready to enjoy it. Reheat it as instructed above.
Wow! This was just absolutely gorgeous and so perfect even after the holiday season! I wasn’t 100% sure that I could pull this off, but your instructions made me successful. 🙂
Aww! I happy the instructions gave you confidence and success, Carrie! Thanks for trying it.
A total master piece, loved the flakiness of this guava cream cheese pastry recipe it was a hit in my family.
I’m so happy to know you enjoyed it, Savita.
This is one of the best festive, delicious recipes I have come across, I am definitely making this again! Thank you for sharing this recipe.
It’s my pleasure, Ramona! I’m glad you liked it as much as we do.
Love the cream cheese filling in this guava cream cheese pastry! The addition of the powdered sugar was absolutely perfection. I will definitely make this again!
I appreciate that, Krysten! So glad you enjoyed it.