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.

Enjoy 🙂