Preheat oven to 400F

1. In a bowl mix together the room temp cream cheese and powdered sugar. Set to the side.
2. On a lightly floured surface, unfold and roll out the puff pastry until it’s roughly 12″ x 16″. Then cut into 6 equal rectangles.
3. Place 1 tablespoon of each the cream cheese and guava on to the pastry along the short side. Roll up and place on a baking sheet lined with parchment paper. Try to keep the seam on the bottom to prevent the pastry from unrolling. Repeat.
4. In a small bowl whisk together the egg and milk. Lightly brush all 6 pastries with the egg wash.
5. Bake 10-15 minutes or until the pastry has puffed up and become golden brown.
6. Best enjoyed the day they are made but I’ve never let one go to waste, they are still tasty a couple of days later, just keep in an airtight container.