Guava Pastries

Guava paste is the secret ingredient behind many of the best Cuban desserts.  Sure, guava jelly is an acceptable substitute.  But, it’s just not the same thing.  Guava paste has a depth, density and complexity that guava jelly never will.  For baked goods, that density is the key.  Extra moisture is the kiss of death for so many delicate pastries.  Puff pastry, in particular, doesn’t puff as beautifully.  If you are eating your pastry fresh out of the oven, this is less of an issue.  After sitting for a few minutes, that dense bit of dough under the wetness turns extremely dense, doughy and unpleasantly gummy.

Phyllo Guava Pastries

phyllo dough
guava paste (or, jelly)
melted butter, as needed (about 4-5 Tablespoons)
powdered sugar, to top

Preheat oven to 375 degrees F. for about 5 minutes.

Then, on a parchment lined baking sheet.  Fold one or two sheets of phyllo in half.  Brush with melted butter.  Spread the middle third with guava paste or jam. Fold one side up.  Brush with butter and more guava paste, if you like.  Then, fold the remaining third over the top.  Brush generously with remaining melted butter.  Bake on parchment-lined baking sheet for 8-10 minutes at 375 degrees F, or until phyllo is crisp and golden.

Let cool.  Dust with powdered sugar.  Then, cut into wedges or slices.