• 3 ounce cream cheese
  • 1/3 cup Eagle Brand® Sweetened Condensed Milk
  • 1 tablespoon lemon juice
  • 2 teaspoon cornstarch
  • 1 frozen puff pastry sheet (1/2 of 17.3 oz. pkg.)
  • 1/2 cup guava paste
  • 1 large egg


  • 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