Guava and Cheese Braided Strudel

5 from 1 vote

A flaky, golden guava and cheese braided strudel filled with sweet tropical guava paste and creamy cheese—an easy, irresistible pastry perfect for dessert or brunch.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 265kcal

Author: Cari

Ingredients

1 Puff Pastry sheet
4 oz guava pasta sliced into ¼ inch slices
4 oz full fat cream cheese room temperature
1 large egg
1 tablespoon sanding sugar

Instructions

Preheat oven to 425°
Place puff pastry on parchment paper in a baking sheet and unfold.
Cut diagonal slits on each side of the pastry sheet. Be sure to leave the center of the pastry sheet without cutting
Spread the cream cheese to the center of the puff pastry
Over the cream cheese, place the guava paste slices
Fold the slits of puff pastry over the guava while making a braid.
Whisk the egg in a small bowl and brush the ugh over the top of the pastry.
Sprinkle the sanding sugar over the top of the pastry and bake for 20-25 minutes until golden.

Notes

Variations and substitutions for this guava strudel recipe

Cheese Substitutions

Mascarpone: Richer and slightly sweeter for a more dessert like pastry.
Ricotta (strained): Lighter texture; strain well to avoid excess moisture.
Queso Blanco or Farmer’s Cheese: More traditional and slightly tangy.
Vegan Cream Cheese: Works well for a dairy-free version.

Dough Substitutions

Phyllo Dough: Crisp and delicate (use several layers brushed with butter).
Pie Dough: Less flaky but sturdy and comforting.
Croissant Dough: Adds extra richness and bakerys tyle flavor.

Guava Substitutions

Quince Paste: Similar texture with a more subtle fruit flavor.
Mango Paste or Thick Jam: A good alternative with a tropical feel.
Strawberry or Raspberry Preserves: For a less traditional but still delicious twist.
Pineapple preserves: Gives a tropical twist to this pastry.

Storage instructions for this guava pastry

Here are clear, simple storage instructions for a guava and cheese braided strudel that you can include with your recipe:

Room temperature: Once completely cooled, the strudel can be kept at room temperature for up to 1 day, loosely covered to prevent drying.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Wrap the baked strudel tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a 325°F oven until heated through to help restore crispness. Avoid the microwave if possible, as it can make the pastry soft.

Nutrition