Guava And Cheese Appetizers Food

CHEESE AND GUAVA POCKETS

Steps:

• Working with 1 empanada wrapper at a time, cut the dough down the center to make 20 half circles.
• Onto 1 half of each half circle, leaving a narrow boarder around the rim to pinch, add 1/2-ounce each guava paste and queso blanco.
• Using a finger dipped in water, trace the edges of the half circles to moisten the dough. Fold uncovered half of the dough over the filling, making sure to press out all the air as you work. The final product should resemble a triangle with 1curved side. Using the tines of a fork, dipped in flour, if needed, crimp the sides to seal. Repeat with remaining 19 pastries.
• Heat 1-inch of oil in a heavy-bottom skillet to 360 degrees F.
• Fry the pastries, in batches, until golden, about 2 minutes. Flip and fry 2 minutes more. Remove to a paper towel lined plate to drain, then transfer to a serving platter. Dust with powdered sugar and drizzle with honey to serve.

PUERTO RICAN GUAVA CHEESE APPETIZER

Steps:

• Skewer one cube of the guava paste and one cube of cheddar cheese on a toothpick.
• Repeat with the remaining guava paste and cheddar cheese cubes.
• Refrigerate until serving time.

CHEESY GUAVA EMPANADAS

Steps:

• Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.
• Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.
• Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.

GUAVA AND CHEESE APPETIZERS

Steps:

• Slice your cheese and guava in the width that you want and then begin using your cookie cutter to cut out your shapes. Once finished dip your guava stars or whatever shape you choose into the sugar. This helps to make it less sticky.
• 7/6/13 --Made these delicious appetizers for at our 4th of July cookout this weekend. We had them for lunch along with another light recipe. Everyone finds them very addictive.
• I do enjoy these delicious little bites with the fresh taste of https://www.justapinch.com/recipes/drink/non-alcoholic-drink/basil-infused-watermelon-lemonade-2.html?p=3.
• July 28th, 2016 -- Made for Dad's Enchilada meal.

GUAVA AND CREAM CHEESE TWISTS

Steps:

• Using an electric mixer on medium-high speed or a large bowl and wooden spoon, beat butter and cream cheese until creamy and smooth. With the machine running, add sugar and salt, and continue beating until a little fluffy. Add egg yolk and beat until incorporated. (Reserve egg white.) Add flour all at once and mix just until incorporated. Halve the dough, and place each half on plastic wrap. Using the plastic wrap, press each half into a 1-inch-thick rectangle. Wrap tightly and refrigerate until firm, about 2 hours.
• When ready to bake, cut guava paste into 50 1/4-inch-thick rectangles (2 inches long, ½-inch wide). Line 2 baking sheets with parchment paper. Heat oven to 350 degrees.
• On a generously floured surface, using a well-floured rolling pin, roll out 1 dough rectangle until roughly 15 1/2 inches long, 6 1/2 inches wide and 1/8-inch thick. Trim the edges, then cut into 24 (2 1/2-by-1 1/2-inch) rectangles. (You will have 48 rectangles from the initial rolling; the final two rectangles will come from rolled-out scraps.) Transfer to a prepared sheet, spacing 1 inch apart. If the dough has gotten too soft to handle, refrigerate until firmer but still very pliable.
• Place a guava paste rectangle in the center of each piece of dough on a diagonal. (It should not extend past the dough.) Take the dough corner opposite the top of a guava rectangle and wrap it over the guava paste so that the point meets the opposite edge; press the dough corner gently to secure. Take the corner diagonally opposite to the folded one and fold over the other end of the guava paste, pressing the corner gently against the other edge. Repeat with the remaining dough and guava paste. Chill and reroll dough scraps. If the assembled dough is soft, and you'd like to decorate the tops, chill or freeze again.
• For a sparkly, crunchy and sweet top, lightly brush the top of the dough with the reserved egg white and sprinkle with sparkling sugar. (These taste just as good without any topping.) Bake, 1 sheet at a time, until golden brown around the edges, 13 to 15 minutes. (The paste may ooze out.) Cool completely on the sheets on wire racks. The cookies are best the day they're made, but will keep in an airtight container for up to 5 days.