In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add 3 tablespoons sugar and beat to combine. Add egg yolk and vanilla extract. Beat on medium until blended.

In a small microwave-safe bowl, combine the guava paste slices, lemon juice, and water. Microwave for 30 seconds or until soften. Stir with a spoon and break up the guava paste until almost spreadable. Set aside.

Preheat the oven to 425˚Line a baking sheet with parchment paper.

On a lightly floured working surface, unfold the puff pastry and roll into 12 x 12-inch square with a rolling pin. Sprinkle the pastry evenly with 2 teaspoons sugar. Roll the pastry again. Cut into 12 (4 x 3-increctangles.

Turn over the rectangles to the other side (the side without sugar). Brush a ½-inch border around each rectangle with egg wash. Cut 3 long slits on half of the rectangles. Scoop about 1 heaping tablespoon cream cheese filling to the rectangles (without slits), and spread evenly. Scoop 1 tablespoon guava paste and drop them evenly over the cream cheese.

Put the rectangles with slits (sugar side uover the filling. Press the edges firmly to seal. Crimp the edges with a fork. Transfer the pastries to the prepared baking sheet. Brush the top with the egg wash. Chill in the fridge for 10 minutes.

Bake in the oven for 15 – 18 minutes until golden brown. Remove from oven and transfer to a cooling rack. Serve warm or at room temperature.