Remove the puff pastry from freezer and place on the counter to defrost for about 20-30 minutes (I remove the pastry from the box and leave it on the counter still wrapped in the paper).
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Place the guava paste on a cutting board and use a sharp knife to cut the guava into 12 sections (it's 4 portions of guava paste per fold and there are 3 folds of puff pastry). The paste is very hard and sticky, so take care while cutting it.
Unfold the first puff pastry sheet and place on the parchment paper.
Place 2 portions of the guava paste along each pastry fold section (space them out about 1-2 inches apart per section). So you’ll get 4 paste portions per pastry fold.
You could slightly roll the pastry like I did or leave it as it comes when you take out of the package. The puff pastry should be roughly 8 x 9 inches (20 x 22cm) Use the back of a knife to lightly score both sheets into 9 equal sections (3 squares across and 3 squares down).
Open up the second section of the puff pastry and place on top of the guava paste slices. (If you rolled out a little bit the first section, you’ll have to do the same with this section of puff pastry).
Use a sharp knife to score into squares (you don’t have to cut all the way through).
Beat the egg with a fork with a teaspoon of water. Brush the egg wash on top of the puff pastry.
For a little sparkle and sweet crunch, sprinkle on some turbinado sugar.
Bake for 20-25 minutes (every oven is different so it may take 25-30 mins), or until pastry is golden brown and guava paste is gooey. Remove from oven and let cool for 5 minutes and enjoy with a nice cafecito!