Pastel de Diamante is a crisp, golden puff pastry dessert filled with creamy cheese and sweet guava paste. It bakes into a beautiful layered pastry with a sparkling sugar topping.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly dust a clean surface with flour and roll out one puff pastry sheet just enough to smooth the folds.
Spread the cream cheese evenly over the pastry, leaving a 1-inch border around the edges.
Scatter the guava paste cubes evenly over the cream cheese, then sprinkle with granulated sugar.
Brush the border with a little beaten egg, then place the second puff pastry sheet on top and press the edges to seal.
Trim the edges if needed and crimp them with a fork or pinch them decoratively.
Cut several small slits in the top pastry to allow steam to escape.
In a small bowl, mix the remaining beaten egg with the milk and brush it over the top of the pastry.
Sprinkle the coarse sugar over the surface.
Bake for 20 to 25 minutes, or until the pastry is puffed and deep golden brown.
Let cool for at least 15 minutes before slicing and serving.
Notes
For best results, keep the puff pastry cold until ready to use. If guava paste is firm, chill it briefly so it is easier to cube and distribute evenly.