Over the years, I have used guava paste numerous times. I found it was equally as good in both sweet and savory preparations, adding a nice ‘zing’ due to the natural acidity in guava fruit.
This specialty ingredient is made by cooking together guava fruit and sugar until it is very, very thick and then leaving the mixture to dry to remove excess moisture. This results in a paste that keeps well and is very flavorful. Guava paste is typically sold in short, wide cans or plastic packaging.
Guava paste is an ingredient found in many Cuban, Caribbean and South American recipes. A common pairing with cheese as an appetizer or baked into pastries as part of the filling. Also known as goiabada or pasta de guayaba, has a sweet, floral taste lending a distinct and tropical flavor to anything it is used in.
Today, I’m using it in some scones with cream cheese. Should be good!
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- 2 cups self-rising flour
- 1/4 cup sugar
- 1/2 tsp baking soda
- 1/4 cup butter, cold
- 115 grams cream cheese, cut into small cubes
- 115 grams guava paste, cut in 1/4" cubes
- 1/2 cup buttermilk
- 1 large egg, lightly beaten
- 1 Tbsp pure vanilla extract
- 1-2 Tbsp sanding sugar
Ingredients
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- Preheat oven to 350 F. Line a round 8" baking pan with parchment paper.
- In a bowl, whisk together flour, sugar & baking soda. With fingers, cut in cold butter & cream cheese until mixture resembles small peas. Do NOT over work dough. Carefully stir in guava paste cubes with a fork.
- In a small cup, beat egg slightly then combine with buttermilk & vanilla. Add wet ingredients to flour mixture, stirring ONLY until combined.
- Pour dough into lined baking pan, spreading evenly. Sprinkle with sanding sugar. Bake about 20 minutes or until golden & tests done. Slice into 8 wedges & serve warm.