Preheat the oven to 375°F.

Cut the guava paste and cream cheese into six 1 oz rectangular pieces each and set aside.

To make the egg wash, whisk together 1 egg and 1 tablespoon of heavy cream in a small bowl. Set aside.

Defrost the puff pastry according to package instructions. Roll out the puff pastry slightly and cut it into 12 even squares or rectangles.

Brush the entire border of 6 pieces of puff pastry with the egg wash. Place a piece of cream cheese on each base, and top with a piece of guava paste.

Place the remaining 6 squares on top and gently press along the edges where the egg wash is to seal.

Brush each sealed pastelito with egg wash and sprinkle with half a tablespoon of sugar.

Bake until golden brown, about 20 minutes. Enjoy!