by Alex Garcia. I "halved" the recipe because this was a first run, and while I like experimental cooking, I don't like to waste ingredients. It is possible that it's not a popular dessert because the dough requires a chilling step before it is rolled out, then cut into squares.When I went shopping for guava paste at Vallarta's, I couldn't find any that didn't have red food coloring in it. I picked up a seemingly harmless brick of guava paste. When these bricks are packaged and shipped, the sugar in the paste crystalizes and forms a crusty outer edge around the brick. I sliced off the crystalized sugar part and am saving it for other uses.
I have a third of my "half" dough mixture leftover which I will combine with a new batch tonight. This batch (minus that third) made 11 pastries, 7 cheese pocket-shaped (take a square, put paste in the center, take the corners of two of the opposing edges and fold them to the center) and 4 rugelach shaped (need a rectangle, put guava paste in the center, fold over the edges so that it looks like a small bundle, crimp edges). Tonight I'll make them turnover-shaped (take a square, fill it with guava paste, fold it in half diagonally, and crimp the edges). Finished product looked like this: pic1 and pic2.
Ingredients
8 oz cream cheese, softened
2 c. unbleached white flour
2 sticks butter, softened
guava paste
Directions
1. Blend cream cheese, flour, and butter together. Wrap it in plastic (or put it into a lidded pot) and chill in the refrigerator for 30 minutes).
2. After the dough has been chilled, roll it out once. This keeps the gluten in the flour from being all worked up.
3. Add 1 tsp or so of guava paste to a random danish pastry shape.
4. If the pastry shape requires edge crimping, use fork tines to do this or squeeze the edges together with the back edge of a knife.
5. Bake at 350 degrees F for 25-30 minutes, or until lightly browned.
The guava paste didn't melt like all the pictures that I've seen of this dessert. I may have to work with the brick to see if I can reconstitute it into a jam-like consistency. The dough came out quite nice, flaky enough to be crisp and has a little bit of weight because as the dough starts to sweat (need to roll it out while it is very cold), it became rather hard to get it rolled out to the 1/4-inch thickness that the pastry shell requires.
Since it is just a pastry method, I expect that both savory and sweet fillings can be used.
