Directions

1. In a large bowl, beat butter and cream cheese together until combined, smooth and silky.

2. Add brown sugar, vanilla and salt and continue mixing until creamy, about 1 minute.

3. Add flours and mix just until well combined, about 30 seconds.

4. Divide dough into three equal portions on separate parchment sheets.

5. Fold each parchment sheet over dough and flatten each into a 6x8-inch rectangle. Cover and refrigerate until firm, about 1 hour.

6. Preheat oven to 375 degrees F.

7. Roll each rectangle of dough between parchment paper to a thickness of 1/4-inch (about 8x10. Leave the remaining dough in the refrigerator until you’re ready to roll them.)

8. Uncover the dough, position it so that it is longest from left to right. Spread a generous 2 tablespoons of cream cheese evenly on dough, leaving a 1″ bare at the far side (the last part of the dough to get rolled up.)

9. Carefully drop and spread the guava jam/paste on top of this.

10. Start rolling the dough tightly, without stretching it, away from you. Roll up completely and press the edge to seal. (It's easiest to use the parchment as you roll as it has a tendency to crack, but you can squeeze it back once rolled up.) Roll it up with the parchment to cover it and put it back into the refrigerator until firm. Repeat with remaining dough.

11. Once logs have firmed up again in the refrigerator (about 30 minutes,) remove parchment, place seam side down, brush with milk and sprinkle Turbinado (or any coarse sugar) generously on top. Using a sharp knife, cut into 1″ slices.

12. Repeat these steps with the other logs.

13. Place slices standing with sugar side up onto parchment lined baking sheets and bake for 20-23 minutes or until edges are golden brown. Allow to cool on baking sheet.