Cuban guava and cream cheese puff pastries (Pastelitos de guayaba)

1. Preheat the oven to 200 °C and line a baking tray with baking paper.

2. Roll the puff pastry into two equal sheets of about 25×30 cm and cut each into 12 squares.

3. Cut the guava paste (quince paste can stand in) into 12 thin slices and divide the cream cheese into 12 small portions.

4. Place a slice of guava paste and a portion of cream cheese in the centre of 12 pastry squares, brush the edges with beaten egg, cover with the other 12 squares and press the edges with a fork.

5. Brush the tops with egg, sprinkle with sugar and make a small slit in each with a sharp knife so steam can escape.

6. Bake for 20-25 minutes until puffed and deep golden; serve warm.

Tip: "Pastelitos de guayaba y queso" are a breakfast classic in Miami's Cuban cafés, with a cup of strong cafecito – keep the guava paste a little in from the edge, as it melts during baking and can leak out.