Leave cream cheese out on the counter until it softens.

To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk then transfer to a food processor fitted with the dough blade.

Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.

Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.

Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.

Meanwhile, prepare the filling by chopping up the guava paste and add to a small nonstick sauce pan with 1 oz. of cream. Melt over medium heat, stirring constantly and breaking up the paste with a spatula until smooth. Turn off the heat.

Immediately add the rest of the cream and cream cheese to the hot melted guava paste, mix until smooth. Let rest on the counter until ready to use.

Prepare egg wash by beating one egg with 1 tablespoon of cream (or milk).

Take pie dough out of the fridge and roll to ⅛” thick.

Use a 3” cookie/biscuit cutter and cut into 18 rounds.

Fill each round with 1 teaspoon of filing, brush egg wash around the perimeter of the pie dough, fold in half and seal with a fork.

Place the pies on a parchment paper lined baking sheet and keep in the fridge or freezer (if you have space) while you continue to work with the rest of the pie dough.

Preheat the oven to 375°F.

When ready to bake, take the baking sheet out of the fridge or freezer, poke the top of each pie with the tip of a knife to create steam holes.

Brush egg wash all over the crust and sprinkle liberally with turbinado sugar.

Bake for 18 minutes until the crust is golden brown.

Remove from oven and place the baking sheet on a wire rack to cool.