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Guava Pastries
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1 Pkg. Pepperidge Farm Pastry Sheets
1 can Goya Guava Paste
water
Confectioner’s Sugar
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Preheat oven at 425º F.
Remove Pastry sheets from freezer.
Remove them from the bags and let it thaw for 20 or 30 minutes.
(Shouldn’t be totally thawed, should be good to handle but on the cold side)
Open sheet on a flat surface and cut to desired size with a pizza cutter.
The sheet is divided in 3 sections; you can cut the 3 columns and then 4 or 5 rows.
Place each individual square on cookie sheet and bake at 425º F for 10 to 15 minutes or until they begin to brown.
While baking the pastry take 1/4 of the guava pastry can (cut it in 3 or 4 pieces) and place it in a microwave safe bowl. Add 2 tablespoons of water and heat for 1 minute in the microwave. Stir it until it becomes a puree. Let it cool a little bit but not so much that it becomes hard again.
Remove pastries from oven and let it cool for about 20 minutes. They will be puffy. Notice that the pastry is layered.
Split each pastry with a knife in half so you end up with 1 bottom half and 1 top half. (Like a sandwich).
Spoon guava puree to cover the entire surface of one half of the pastry and cover it with the other half. Do this with all the pieces.
Sprinkle confectioner’s sugar on all pastries with a flour sifter. This allows the sugar to fall over the pastries evenly and fine.
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Preparation Time: 30 minutes |
Serves: 18 |
| Recipe Origin: Puerto Rico |
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Submitted by: |
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Lourdes Cordero
Maryland
United States |
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| This recipe has been viewed 18005 times. |
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