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Recipes

Guava and Manchego Phyllo Pouches With Passion Fruit Syrup

By Allen SusserPhotography by Mark Thomas
Two phyllo pastry bundles on plates set on pools of passionfruit syrup.
Photo by Mark Thomas, Food Styling by William Smith, Prop Styling by Nancy Micklin

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

1

cup 1/4- to 1/3-inch cubes guava paste* (about 7 ounces)

1

cup 1/4- to 1/3-inch cubes Manchego cheese (about 4 ounces)

1

/2 cup sliced almonds, toasted

1

/2 teaspoon vanilla extract

9

tablespoons sugar

1

tablespoon ground cinnamon

3

/4 tablespoon cayenne pepper

9

12x8-inch sheets fresh phyllo pastry or frozen, thawed

1

/2 cup (1 stick) unsalted butter, melted

Passion Fruit Syrup (click for recipe)

Need to make a substitution?

Preparation

  1. Step 1

    Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.

    Step 2

    Stir sugar, cinnamon, and cayenne pepper in small bowl. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying. Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch. Brush pouches with butter. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total. Sprinkle with some of remaining sugar mixture. DO AHEAD Can be made 1 day ahead. Cover with plastic and refrigerate.

    Step 3

    Preheat oven to 350°F. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes. Transfer to plates. Spoon syrup alongside; serve phyllo pouches warm.

Explore Bon AppétitDessertGuavaFruitManchegoCheesePassion FruitVegetarianBaking