Guava Paste Guayabate Recipes

GUAVA PASTE-GUAYABATE

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.

PASTELES DE GUAYABA: GUAVA PASTRIES

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.

GUAVA CUBAN PASTRY (PASTELITO DE GUAYABA)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut guava paste into 18 thin slices.
• Unroll puff pastry and cut into 18 squares. Place a thin slice of guava paste onto each square and fold pastry piece over to make a triangle. Using a fork, pinch the edges of the triangle together. Brush with beaten egg and sprinkle with sugar if you like.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

PASTELES DE GUAYABA (GUAVA AND CREAM CHEESE PASTRIES)

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

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 PASTELITO CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 cupcake cups with paper liners.
• Cut guava paste into medium squares and place in a microwave-safe bowl. Microwave on high for 2 minutes. Whisk until melted down but still slightly chunky, about the consistency of jelly (heat more if necessary).
• Beat brown sugar, butter, and eggs together with a mixer in a large bowl until creamy. Add flour, baking powder, vanilla extract, and salt; stir until halfway mixed. Pour in guava nectar and mix until everything is fully incorporated. Fold in heated guava paste until evenly distributed. Mix in red food coloring.
• Fill each prepared cupcake cup evenly with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely.
• While the cupcakes are cooling, blend cream cheese, butter, and vanilla extract with an electric mixer on low speed until smooth. Add confectioners' sugar and red food coloring. Mix on low speed until fully blended. Chill for 10 to 15 minutes. Frost cooled cupcakes.