Yea, I found some récipes on the internet.
If you don't know what a guava and cheese pastry is, then this post is probably not for you. Cubans or Miamians should know.
I have two problems:
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Cream cheese melts and turns into a liquid basically in the oven... then a lot of it leaks out of the turnover and basically just burns in the pan. How can I prevent this?
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When the cheese melts, it also seems to mix too much with the guava, (I get guava paste with little white specks of cheese in it) whereas the pastries I've tried usually have more of a swirl effect, where the guava and cheese is mixed, but the cheese and guava portions still remain distinctly identifiable. How can I prevent this?
bon appetit
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