Guava and Cream Cheese Danish Cookie

In a small saucepan over medium heat, combine the guava paste and 2 tablespoons water (or just 1 tablespoon, if using preserves) and cook, breaking it up with a whisk until no more lumps remain and it is the consistency of jam. Add more water, if needed. Set aside.

In the bowl of a mini food processor, blend together until completely combined 1 ounce (2 tablespoons) of the cream cheese, the egg yolk, butter, brown sugar, maple syrup, half of the lemon zest, the almond extract, baking soda and salt. Add the flour and blend just until it is completely incorporated, stopping to scrape down the sides of the bowl as needed.

Have a piece of parchment nearby just large enough to fit the bottom of an air fryer. Using a rubber spatula, scrape all the batter from the bowl and blade and pile it onto the center of the parchment paper. Using damp hands, shape the batter into a 6-inch-wide disc and create a wide well in the center of the disc (still maintaining a thin layer of batter at the bottom and about ½ inch of batter around the edges) to hold the filling. Set aside.

In the same food processor bowl, combine the remaining cream cheese, the egg white, vanilla and the remaining lemon zest, and blend on high until completely smooth and runny. Pour the filling into the center of the cookie. Using a spoon, drop small dollops of the guava paste over the cream cheese mixture and, using the tip of the spoon (or a toothpick), slowly drag the guava through the cream cheese to make swirls. Sprinkle the edges of the cookie with the almonds.

If using an air fryer, transfer the cookie on the piece of parchment to the bottom of the basket of an air fryer or onto the tray of a toaster oven with an air-fryer setting and air fry at 290 degrees for 12 to 14 minutes, until the center is set and the cookie is puffed, cooked through and golden around the edges. Remove from the fryer and allow to cool and set slightly for 15 to 20 minutes before eating.

If using an oven, transfer the parchment paper with the cookie onto a sheet pan and into an oven heated to 375 degrees to bake for 15 to 18 minutes, until puffed and wonderfully golden brown. Remove from the oven and allow at least 15 to 20 minutes to cool.