If you’re looking for the perfect treat to enjoy these last few weeks of summer — this is it. These guava tarts are my remix of a traditional Cuban guava dessert, pastelitos guayaba y queso. The pastries are super simple, flaky and so delicious. I used puff pastry to save time, but feel free to step it up and make your own puff pastry from scratch. I topped these treats with some fun island-inspired icing and added citrus to the cream cheese filling. I loved the results — hope you do too!

Quick Guava Tarts

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 to 12

2 eggs
250 grams cream cheese
1 ½ Tbsp sugar
½ tsp vanilla
1 Tbsp lemon zest
1 tsp lemon juice
1 package of puff pastry (400 grams)
200 grams guava paste (½ of standard 400 grams block)
1 Tbsp water
3 Tbsp icing sugar
1 Tbsp mango nectar (or juice)
½ tsp hibiscus powder


1. Preheat oven to 375°F.

2. Separate one egg yolk from egg white and set aside. In a large bowl, combine room temperature cream cheese, one egg yolk, sugar, vanilla, lemon zest and lemon juice. Mix well and set aside.

3. Unroll thawed puff pastry. Each sheet is usually split into 3 sections; in half to create 6 sections. If you’d like to make the tarts smaller, the puff pastry into two sections to make 12 tarts.

4. Guava paste into thin slices and place on each puff pastry. Add a large spoonful of cream cheese filling on top of each piece of guava.

5. Beat 1 egg and water to create an egg wash. Brush the pastry edges with egg wash and top with remaining puff pastry. Press down on edges to seal, then use a few slits on top of each pastry.

6. Put tray in the freezer or fridge to chill for 15 minutes.

7. Then brush the top of pastries with egg wash and bake for 20 minutes or until golden brown. Let cool.

8. If you want to top with icing: mix icing sugar with mango nectar until you achieve the consistency you desire. Lightly drizzle on top of cooled pastries. Then mix hibiscus powder into remaining icing and drizzle the mango hibiscus icing for a pop of colour and flavour. Enjoy!

Whole-Wheat Pizza Hand Pockets

These whole-wheat pockets are super kid friendly and great to keep on hand in the freezer. Just pop them into a preheated oven-no parbaking or defrosting necessary-and serve as an after-school snack or pair with a green salad for lunch.



½ cup shredded part-skim mozzarella

½ cup part-skim ricotta

¼ cup grated Parmesan

4 oz sliced pepperoni into thin strips

1 large egg yolk; plus 1 large egg, lightly beaten

Kosher salt

1 lb(s) fresh whole-wheat pizza dough

Whole-wheat flour, for dusting

⅓ cup prepared pizza sauce


1. Preheat the oven to 375°F and line a rimmed baking sheet with parchment.

2. Mix together the mozzarella, ricotta, Parmesan, pepperoni, egg yolk and 1/4 teaspoon salt in a small bowl.

3. Divide the dough into eight even pieces. Lightly dust a clean work surface with flour and roll a piece of dough out into a 5-inch round. Put 2 heaping tablespoonfuls of the cheese filling in the center and top with about 2 teaspoonfuls of sauce. Brush the edges of the dough with beaten egg and fold one side over the filling to make a half moon. Press and crimp the edges. Put the pocket on the prepared baking sheet. Repeat with the remaining dough, filling and sauce. Brush the tops of the hand pockets with egg and a 1-inch vent in the center of each.

4. Bake until golden brown and the filling begins to bubble, 24 to 28 minutes. Let rest for a few minutes before serving.

5. Alternatively, freeze the unbaked hand pockets for up to 1 month; bake as above, from frozen, 25 to 29 minutes.