Guava Paste Guayabate Food

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PASTELES DE GUAYABA: GUAVA PASTRIES



Pasteles de Guayaba: Guava Pastries image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 to 16 servings

Number Of Ingredients 5

1 pound cream cheese
1 pound butter, softened
1 pound flour
1 1/2 pounds guava paste
Sugar, for sprinkling

Steps:

  • Blend the cream cheese, butter and flour until well mixed. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat oven to 375 degrees F.
  • Roll out the dough into a 1/4-inch thick square. Cut the rolled dough into 16 to 20 squares.
  • A little off center of each square, place 1 tablespoon guava paste. Fold the dough over the guava paste, forming a triangle. Press the edges shut. Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar.
  • Bake until the pasteles are evenly browned, about 25 minutes.

GUAYABATE



Guayabate image

Categories     Guava     Simmer

Yield makes 2

Number Of Ingredients 5

1 1/3 pounds guavas, cleaned
2 cups sugar, plus more for dusting
1 tablespoon freshly squeezed lemon juice
3/4 cup cajeta, homemade (page 151) or store-bought
1/2 cup coarsely chopped toasted pecans

Steps:

  • Cover the guavas with water in a medium nonreactive pot and cook over medium heat until soft, 10 to 15 minutes. Let cool slightly, and then purée the guava in a food processor. Strain to remove the seeds and measure 2 cups.
  • Combine the guava purée and the sugar in the nonreactive pot over medium heat, adjusting the heat to maintain a constant simmer, stirring constantly, until the mixture is thick and you can see the bottom of the pot when scraped with a spoon, about 30 minutes. Add the lemon juice and stir to combine.
  • Turn a baking sheet upside down, spray lightly with oil, place a piece of parchment paper on top, and dust lightly with sugar. Pour the cooked guava mixture onto the baking sheet and spread with an offset spatula to about 1/2 inch thick. Allow to cool to the touch until it doesn't feel sticky, 40 to 50 minutes, then spread on the cajeta to about 1/2 inch from the edges. Sprinkle the pecans all over. Roll tightly away from you until you reach the center, then cut along the rolled edge. Repeat with the remaining half so you have 2 rolls. Allow to set, and cut into slices as desired. To store, wrap in parchment paper and then in plastic wrap. Store in a dry, cool area for up to 1 month.
  • VARIATION: GUAVA ROLL-UPS
  • Let the guava mixture cool on the baking sheet, without adding the cajeta and nuts, then slice into long strips and roll up.
  • VARIATION: GUAVA PASTE
  • Pour the guava mixture into a lightly oiled mold or ceramic serving dish, cover, and allow to set at room temperature.
  • VARIATION: MANGO CARAMEL PECAN ROLLS
  • To use mangoes instead of guavas, peel the mangoes, cook in boiling water for 5 minutes, then let cool. Remove the flesh and purée, strain, and then measure out 2 cups and proceed with the recipe.

GUAVA PASTE-GUAYABATE



Guava Paste-Guayabate image

Make and share this Guava Paste-Guayabate recipe from Food.com.

Provided by Diana Adcock

Categories     Tropical Fruits

Time 40m

Yield 2 pounds

Number Of Ingredients 3

2 lbs guavas, peeled
1 1/2 cups water
4 cups sugar (more or less)

Steps:

  • Cut guavas in half and scoop out the seeds.
  • Soak the seeds in 1 cup of the water.
  • Place the guavas in a saucepan with the remaining water.
  • Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
  • Stir often to prevent scorching and sticking to the pot.
  • Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
  • Discard seeds.
  • Grind the guavas through a food mill and measure pulp.
  • Add an equal amount of sugar.
  • Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.
  • Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
  • Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
  • Set in a cool place for 24 hours.
  • To store, turn the paste out of the pan and wrap it securely in foil.
  • *Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days.
  • Turn the paste occasionally to expost all surfaces to the sun.

GUAVA CAKE



Guava Cake image

On a mission to find recipes to use up the random tin of guava paste that I often have in the pantry, I came across this one online somewhere. The applesauce and glaze are my own doctorings, because the original recipe was good but quite dry. It's still a very dense butter cake, so those bakers desiring a lighter-textured cake may want to add more applesauce to the recipe.

Provided by Muffin Goddess

Categories     Breads

Time 1h10m

Yield 1 10inch ring cake

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
2 eggs
1 cup unsweetened applesauce
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla extract
10 ounces guava paste, sliced
1 cup sifted powdered sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla or 1/2 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 10-inch springform pan or ring mold.
  • In a large mixing bowl, cream butter and sugar together.
  • Add eggs, one by one, beating thoroughly.
  • Add applesauce and vanilla, and mix well.
  • Sift flour and baking powder together in a separate bowl.
  • Gradually add flour mixture to butter mixture until fully blended.
  • Spread half the cake batter in greased pan.
  • Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked).
  • Top with remaining cake batter, covering guava paste.
  • Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean (except for the guava paste).
  • Mix ingredients for glaze until smooth, and pour over warm cake.
  • Allow to cool before serving, as filling will be extremely hot (not good to incinerate your tester's taste buds - you will lose tasting volunteers that way!).

PASTELILLOS DE GUAYABA (GUAVA CHEESE PASTRIES)



Pastelillos de Guayaba (Guava Cheese Pastries) image

Panaderías in Puerto Rico are magical. Their brightly lit glass cases are lined with fresh-baked bread and rich pastries, begging you to order too many. As a child, I clamored for pastelillos (also called pastelitos) de guayaba. The pastries typically have a flaky crust and are filled with a generous smear of concentrated guava paste - an embodiment of tropical Caribbean flavor - and often with cheese, served glazed or dusted with powdered sugar. In East Harlem, or El Barrio, New York's historic Puerto Rican enclave where I lived for some time, I discovered Valencia Bakery on East 103rd Street, which made a bite-size version with a generous amount of confectioners' sugar, creating a portal between the island and my new home. My recipe is inspired by theirs. These are excellent with coffee, and will keep for several days, benefiting from a reheat in the oven.

Provided by Von Diaz

Categories     snack, finger foods, pastries, dessert, side dish

Time 1h30m

Yield 16 servings

Number Of Ingredients 6

1 (17.3-ounce) package puff pastry (2 sheets)
1 egg
1 tablespoon milk of choice, including oat milk or other nondairy milks
7 ounces guava paste, cut into 16 (1/4-inch) square or rectangular slices
6 ounces queso fresco en hoja or farmer cheese, cut into 16 (1/4-inch) slices
2 to 3 tablespoons confectioners' sugar

Steps:

  • Set out puff pastry to thaw for 40 minutes at room temperature.
  • Once pastry is thawed, line a 12-by-17-inch baking sheet with 2 pieces of parchment paper. (The double layer helps to protect your pan when you're cutting the puff pastry.) Heat oven to 400 degrees.
  • Prepare your egg wash by whisking egg and milk together. Keep it handy.
  • Lay one layer of puff pastry on top of parchment paper on the baking sheet. Make a 4-by-4 grid of guava stacked with cheese, spaced evenly, leaving about 1 inch of space in between. Top with the second puff pastry sheet.
  • Using a pizza cutter, slice the puff pastry into 16 equal pieces, touching the top lightly to determine where to slice. It's OK if you don't do a perfect job; these are especially good when the guava spills out and caramelizes along the edges. (And don't worry too much about getting the cut exact, or pieces being odd sizes. It gives them character.)
  • Working quickly, use a fork to crimp all four edges twice on each side, then arrange them evenly on the baking sheet, leaving space between each. Brush the tops and edges lightly with the prepared egg wash and place baking sheet in the center of the oven.
  • Bake for 25 minutes or until pastelillos are beautifully golden brown, flaky and puffy.
  • Out of the oven, let pastelillos rest for at least 10 minutes before eating. (Guava is molten hot and will burn your mouth, badly.)
  • Once they've cooled, sprinkle with confectioners' sugar to taste. They can be eaten warm or at room temperature, and will keep for several days in an airtight container. Heat leftovers in the oven for 5 minutes at 350 degrees to bring back their crispness.

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