Instructions
- HEAT oven to 375°F. Coat baking sheet with no-stick cooking spray.
- BEAT cream cheese, sweetened condensed milk, lemon juice and cornstarch in medium bowl with electric mixer on medium speed 1 minute or until smooth and blended.
- ROLL pastry on floured surface with floured rolling pin to 12 x 9-inch rectangle. Cut in half crosswise, making two 9 x 6-inch rectangles. Place one half on prepared baking sheet. Stir guava paste until smooth. Spread onto pastry to within 1-inch of edge. Spoon cream cheese mixture evenly over guava paste.
- BRUSH edges of pastry with beaten egg. Top with second half of pastry. Press edges with fork to seal. Cut six 4-inch slits diagonally in top of pastry to allow steam to escape. Brush top with beaten egg.
- BAKE 30 to 35 minutes or until puffed and golden. Cool on baking sheet 10 minutes. Transfer to wire rack. Cool completely. Cut into 6 bars. Drizzle with additional sweetened condensed milk just before serving, if desired.
Nutritional Facts:
- Serving Size 1/6 of recipe
- Calories Per Serving 360
- Total Fat 18 g
- Calories From Fat 160 g
- Saturated Fat 7 g
- Trans Fat 0 g
- Cholesterol 35 mg
- Sodium 270 mg
- Total Carbohydrates 44 g
- Dietary Fiber 2 g
- Sugars 28 g
- Protein 6 g
