Guava Cream Cheese Candy Cane Pastry

Course: Breads, Breakfast, Brunch, Dessert

Cuisine: Afro-Caribbean, Puerto Rican/Hispanic

Keyword: cream cheese, guava, puff pastry

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings:

Calories: 297kcal

A festive bread made with buttery puff pastry filled with sweet-tart guava paste and velvety cream cheese, then baked to golden, flaky perfection.

Preheat an oven to 365°F (185°C).
Line a half-sheetpan with a silicone baking mat or parchment paper. Set aside.

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.

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.

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.

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.

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.

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.

Swaps and Substitutions:

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.

Tips and Techniques:

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).

Storage Instructions:

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.

Freezer Instructions:

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.