Cuban style Guava and Cream filled Pastries


Our family is enjoying the company of my parents over the next two weeks and together we are celebrating my son’s 5-year-old birthday and spending some time together building memories with the kids.


This recipe for a Cuban style Guava and Cream filled Pastry is inspired by my Dad who is from Cuba. When I was a little girl, my dad’s parents lived in Miami. Whenever we went to visit my grandparents we would get a box of pastries from La Rosa Bakery. I wanted to recreate the delicious guava filled pastries from La Rosa so I asked my dad for some help.



Cuban style Guava and Cream filled Pastries

Ingredients:

  • 1 Package of Guava Paste – 14 oz.
  • 1 Box of two pieces of ready to bake Puff Pastry Sheets (defrosted)
  • 1 Egg
  • 1 batch of cream from the Cream Recipe below (half the recipe below unless you like leftovers of cream filling and can use it for something else)

Cream Filling Ingredients
  • 4 Tablespoons all-purpose Flour
  • 1 Cup Heavy Cream
  • 1 Teaspoon vanilla extract
  • 2 Sticks (1 cup) Butter
  • 1 Cup granulated Sugar (not powdered sugar)

Directions for Cuban style Guava and Cream filled Pastries:
Step 1: Defrost puff pastry sheets for 40 minutes. Unfold the pastry sheets once they are partly defrosted. Thawed sheets should still be cold.
Step 2: Preheat oven to 400 degrees.
Step 3: Using a knife cut the pastry sheets into rectangles. I cut along the seam of the puff pastry sheet fold and then I made four perpendicular cuts to create 12 rectangles.
Step 4: Whip up the egg and use a brush to paint some of the egg mix unto the surface of the pastry sheet rectangles.
Step 5: Cut 4 hunks of the guava paste (approx. 1 tablespoonful each) and center them onto four pieces of the puff pastry sheets.
Step 6: Use a spatula to move the puff pastry rectangles to a parchment lined cookie sheet. Space them apart to allow the pastry pieces to expand. Since you’ll be stacking your pastry together – only four pieces have the guava paste on them. You will bake these at 400 degrees for 10 to 15 minutes. My oven runs hot so my pastry sheets baked up in 11 minutes. Keep an eye on these to ensure you do not burn the pastry sheets.
Step 7: Assemble your pastry. The piece of pastry sheet with guava paste on top will go on the bottom. Stack another piece of pastry on top of the guava piece and cover the pastry piece with the cream filling (directions for cream filling below). The final step is to add a third layer of pastry on top of the cream covered layer.

Step 8: Sprinkle on some powdered sugar. I use a powdered sugar sifter to add the powdered sugar to the top of my pastries.  To create the “sauce” of guava, I took a two tablespoons of guava paste and put it into a bowl. I then added two tablespoons of water to the bowl with the guava. I microwaved the bowl on high for 25 seconds. Once hot, I mixed the guava and water to create a “sauce”. Repeat heating and stirring as needed to make the sauce smooth. I put the sauce into a baking syringe and dispensed it onto the tops of the complete pastries for the perfect serving display. 

For The Full Instructions, See Full Recipes: happyandblessedhome.com
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