Puff Pastry Braid with Guava and Cream Cheese


  • 4 ounces cream cheese
  • 2 tbsp plus 1 tsp granulated sugar
  • 1 tbsp all-purpose flour
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Pinch kosher salt
  • 1 frozen puff pastry sheet
  • 6 slices guava paste
  • In a bowl, stir together the cream cheese, 2 tbsp of the sugar, flour, egg yolk, vanilla, and salt until evenly mixed.
  • Unfold the puff pastry on a lightly floured surface. Use a rolling pin to roll it out lengthwise, until it is about 11 inches long. Transfer the puff pastry to a sheet of parchment paper.
  • With a sharp paring knife, cut 1-inch diagonal strips, lengthwise, one-third of the way into the puff pastry on either side, leaving the middle third intact. (These dough strips will later be folded over the top of the filling in a braid.)You should end up trimming away triangle-shaped wedges at the bottom and top of the pastry.
  • Spread out the cream cheese mixture along the middle third of the pastry, leaving about 1 inch at the top and bottom of the pastry bare. Lay the strips of guava paste along the middle of the cream cheese.
  • Fold the top and bottom bare inches of the pastry over onto the cream cheese filling. Then, alternating sides, fold the diagonal strips over the top of the cream cheese and guava paste, to make a braid.
  • Preheat a toaster oven–style air fryer on Bake at 375°F and set the cooking time for 14 minutes. Line the cooking pan with parchment or aluminum foil.
  • Use a pastry brush to brush the egg white over the pastry braid, then sprinkle the top with the remaining 1 tsp sugar. Transfer the pastry braid to the lined cooking pan.
  • Bake the braid in the preheated toaster oven–style air fryer.
  • When the cooking program ends, carefully transfer the braid to a cooling rack. Allow it to cool for at least 20 minutes before serving. Transfer to a serving dish, cut into slices, and serve warm or at room temperature.
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