Now, I still don't know what I am going to do with that packet of guava paste (perhaps something with phyllo dough and cheese???), but I do know what is probably going to go along side them.
Ina Garten's blue cheese & walnut crackers
1/4 pound (1 stick) unsalted butter, room temperature (I used Kerrygold)
8 ounces blue cheese, crumbled, room temperature (Stilton is recommended, but if you can't find, substitute another high-end blue cheese)
1 1/2 cups all-purpose flour
2 tsp kosher salt
1 tsp freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
1/2 cup roughly chopped walnuts
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cheese together for ~1 minute until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, ~1 minute. Add 1 tablespoon of water and mix until just combined.
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
When ready to bake, preheat the oven to 350 F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for ~22 minutes or until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.