Guava and Manchego Phyllo Pouches with Passion Fruit Syrup

ingredients

• 1 cup 0.25- to 0.333 inch cubes guava paste* (about 7/8 cup)
• 1 cup 0.25- to 0.333 inch cubes Manchego cheese (about 1/2 cup)
• 1/2 cup sliced almonds, toasted
• 1/2 teaspoon vanilla extract
•  ,
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• 3/4 teaspoon cayenne
• 9 12x8 inch sheets fresh phyllo pastry or frozen, thawed
• 1/2 cup (1 stick) unsalted butter, melted
  2/3 cup whipped butter
  1/2 cup hydrogenated fat
  1/2 cup margarine
  1/3 cup olive oil
• Passion Fruit Syrup

directions

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

Stir sugar, cinnamon, and cayenne 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 1 7/8 tablespoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making 2 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. (Can be made 1 day ahead. Cover with plastic and refrigerate.)

Preheat oven to 350 degrees. 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.

*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.