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(Fifty cents more for a bun, and all the fixings.)

Fold 1 corner over guava paste but not all the way to opposite corner, pressing lightly to adhere to pastry.Fold the opposite corner over the folded pastry to the other side, creating a cylinder with the guava in the center and 2 open ends.

Brush each cylinder with beaten egg, and sprinkle each with 3/4 teaspoon granulated sugar.After finishing the first baking sheet, transfer to refrigerator; chill, uncovered, 15 minutes.Repeat process with remaining 6 pastry squares, cream cheese mixture, guava paste, beaten egg, and granulated sugar..

Remove the first baking sheet from refrigerator, and replace with the second baking sheet of prepared pastries.Bake first sheet in preheated oven until pastry is golden brown and crisp, 22 to 25 minutes.

Remove from oven, and repeat with second batch..

Iberia guava paste can be found at Latin American grocery stores or online at parthenonfoods.. Save.Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley.1 star anise pod.

1/2 teaspoon fennel seeds, crushed.1 1/4 teaspoons Sichuan peppercorns.

2 tablespoons peanut butter.1 tablespoon toasted sesame oil, plus more for serving.