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Line 2 large rimmed baking sheets with parchment paper; set aside.Stir together cream cheese, powdered sugar, and vanilla in a medium bowl until combined.. Cut 6 (4-inch) squares from each puff pastry sheet to yield 12 squares; discard scraps.
Divide pastry squares evenly among prepared baking sheets..Working with 1 pastry square at a time, spread about 1 1/2 tablespoons cream cheese mixture from 1 corner diagonally to opposite corner.Top each cream cheese strip with 1 strip guava paste.
Brush pastry edges with some of the beaten egg.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.In a blender, combine the coconut, yogurt, milk, ginger, shallot, jalapeño, cilantro and mint and blend to a paste, stirring a few times..
In a small skillet, heat the vegetable oil.Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute.
Add the cumin, peppercorns,., curry leaves and dried chile and cook until the curry leaves are crisp, about 30 seconds.
(Editor: Beginner Bins)