Ingredients
Scale
- 1 sheet of puff pastry (10 x 15 inches or 25.4 x 38.1 cm)
- Guava paste
- 1 egg
- 1 tbsp water
- All-purpose flour (To work puff pastry)
- 1 tbsp sugar (For garnishing)
Instructions
- Preheat oven to 350ºF (180ºC).
- Thaw puff pastry according to the instructions on the package.
- Cut guava paste into thin slices measuring approximately ½ inch (.63 cm) thick.
- Make an egg wash by beating the egg with the water in a small bowl.
- Unfold the puff pastry and cut right along the folds to end up with 3 large pieces. Roll out each piece with a rolling pin on a flat floured surface. We want to stretch each piece to about 3-4 inches (7.62-10.16 cm) wide.
- Place three slices of guava paste along each piece of puff pastry. Brush the top and bottom edges with the egg wash and fold it over the guava pieces. Press down with your fingertips to seal them.
- With a small knife make small cuts along the edge to form the legs of the chicharrones. Then cut them into three big pieces, one for each guava slice.
- Brush the top of each pastry with the egg wash and then sprinkle with the sugar.
- Place the pastries on a cookie sheet covered with parchment paper and bake for about 20 minutes or until golden brown. Let them cool for a few minutes before serving.
Notes
- You can sprinkle white granulated sugar or turbinado sugar on top of each turnover.