In a medium bowl, mix together the all-purpose flour, baking powder, and salt.

In a separate large bowl, cream the room temperature butter and granulated sugar.

Beat the egg and vanilla extract into the butter and sugar mixture until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too dry, add a splash of orange juice.

Knead the dough on a flat surface until it's smooth, adjusting with a bit more flour or water if necessary.

Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours, or overnight.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

On a floured surface, roll out one of the chilled dough disks to a ⅛-inch thickness.

Use a 3-inch cookie cutter to cut out circles. Place the circles on the prepared baking sheet.

Re-roll any leftover dough and continue cutting out circles until all the dough is used.

Place a strip of mozzarella cheese and a strip of guava paste in the center of each dough circle.

Fold the dough over the filling to create a triangle shape, ensuring the filling remains visible at the center. I fold the left side towards the center, then repeat with the right and finally the bottom, forming a triangle while ensuring the filling stays put.

Pinch the corners to seal the edges.

Chill the assembled pastries in the fridge for another 30 minutes before baking.

Bake the pastries for 20-25 minutes until they turn lightly golden.

Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve the pastries warm, or store