If you live in South Florida, you must have tried the fabulous Cream Cheese Guava pastelitos that are a staple in the Cuban bakeries but can be found all over the place.
So with that said, I decided to give those pastelitos a little twist and turn them into a delectable easy to make Croissant Cheesecake.
Here is what you will need:
- 2 cans of Pillsbury Buttery Crescent Dinner Rolls
- 2 x 8oz packages of cream cheese (Philadelphia or any other brand)
- 1 cup of sugar
- 1 jar of guava Jelly (I used a brand called Palmerito)
- 1/4 cup of sugar
- 1/2 stick of butter
Place the cream cheese in a bowl and leave it there until its soft enough to whip (if you are impatient as I am, you can microwave it for 30 seconds). Add the 1 cup of sugar and using an electric beater, beat away until its nice and creamy.
Heat the oven to 350 Deg F
Grab a baking tray and place a sheet of parchment paper, roll out the first can of crescent dinner tolls and join the seams and you will end up with a nice rectangle.
Evenly spread 3/4 of the jar of guava jelly on the pastry
Gently place the whipped cream cheese on top and and spread evenly
Then open the other can, spread it out on a flat surface, join all the seams and place on top to seal the deal 🙂
Melt the 1/2 stick of butter and pour on top and then sprinkle the 1/4 cup of sugar
Place in preheated oven for 30 minutes
You can serve it warm with a nice dollop of vanilla ice cream, or you can place it in the fridge overnight, cut into squares or strips of desired size and serve it cold as a lovely afternoon tea snack.