Unfold the thawed puff pastry sheets on a lightly floured surface.

Cut each sheet into 12 equal squares using a sharp knife or pizza cutter.

Gently press one pastry square into each muffin cup, allowing the corners to extend slightly above the rim.

Place about 1 tablespoon (15 g) of softened cream cheese into the center of each pastry cup.

Top the cream cheese with a small cube (about 1 teaspoon / 5 g) of guava paste.

Transfer the muffin tin to the oven and bake for 23–27 minutes until the pastry is puffed and deep golden brown.

Watch for crisp edges and bubbling filling as signs they’re ready.

Remove from the oven and let cool in the pan for 10 minutes to allow the filling to set.

Carefully lift the bites out and transfer to a serving platter.