Guava and Cream Cheese Puff Pastry Waffle
Inspired by techniques from Serious Eats.
A spiral of flaky puff pastry filled with cream cheese and sweet guava paste, cooked in the waffle iron until deeply golden and dusted with icing sugar.
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Method
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Equipment
- Belgian waffle iron
- rolling pin
- palette knife
- instant-read thermometer
- chopping board
- sharp knife
- small sieve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 406 kcal |
| Protein | 5.3 g |
| Carbohydrate | 35.6 g |
| of which sugars | 15.7 g |
| of which free sugars | 14.2 g |
| Fat | 27.5 g |
| of which saturates | 11.4 g |
| Fibre | 1.1 g |
| Salt | 0.54 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pastry
- 8 g plain flour, for dusting about 1 tbsp
- 225 g frozen puff pastry (1 sheet), thawed
Filling
- 230 g soft spreadable cream cheese
- 115 g guava paste, thinly sliced
To serve
- 12 g icing sugar, for dusting about 1 tbsp
- 1
Heat. Heat the Belgian waffle iron.
- 2
Roll. Dust the work surface and the 225 g sheet of thawed puff pastry with flour, then roll it into a square about 40 x 40 cm.
- 3
Spread. Spread 230 g cream cheese over the pastry, leaving a 2.5 cm border, and lay the 115 g sliced guava paste evenly on top.
- 4
Coil. Roll the pastry away from you like a Swiss roll, pinch the seam and ends to seal, then coil it into a flat spiral.
- 5
Cook. Place the spiral in the centre of the hot iron and cook until deep golden brown all over and an instant-read thermometer reads 93 °C in the centre, about 12 min.
- 6
Serve. Lift onto a board, slice into wedges, dust with icing sugar and serve at once.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
