Cuban guava pie “PASTELITO de GUAYABA” – a detailed recipe cooking. 
The photodishes: Felipe Waltz Time: 1 hour. 20 minutes. Difficulty: medium Portions: 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 cans (450 gr.) Halves of guava in syrup
- 110 ml. water plus some more if necessary
- 340 gr unsweetened butter or lard
- 1/2 tsp salt
- 450 gr premium wheat flour
- 1 lightly whipped with 30 ml. water egg
- 30 ml sugar syrup (equal amount of water and sugar heat until sugar dissolves)
Recipes with similar ingredients: guava (nectar), higher flour varieties, lard, puff pastry, syrup, eggs
Recipe preparation:
- Put the guaya and half in a blender or food processor syrup from a can. Beat until smooth. Put the mashed potatoes in medium-sized pot and cook over low heat until it respected to a very thick consistency. Allow the guava to cool, then transfer to a pastry bag.
- In a medium-sized bowl, mix 110 ml. water, 55 gr. butter and salt. Beat until smooth. Then add flour and mix well. Keep adding little by little water until a dough of moderately dense consistency is formed. Form a ball from the dough and let it stand for 15 minutes. Roll out square dough about 1 cm thick.
- Put the remaining butter in the middle of the square and spread it by hand on half the dough. Bend the dough with four corners, one at a time, laying corners on top of each other to get “sealed” envelope with oil inside. Sprinkle flour on top and roll it into a rectangle about 0.6 cm thick. Now wrap 1/3 of the rectangle to the center, and then the remaining 1/3 part on these two. Let the dough stand for 15 minutes. Repeat these again the same action, rolling out the dough and folding it in three layers, two times, letting the dough rest for 15 minutes. between the rolls.
- Preheat the oven to 180 ° C. Roll out the dough for the last time in rectangle and bend 1/4 on each side to the middle, then fold 1 more time in the middle so that 4 folds appear on the bend. Roll the resulting rectangle to a thickness of 0.3 cm. With a knife cut the dough into strips 10 cm wide and as long as yours a baking sheet. Put strips on a parchment covered baking sheet paper, and squeeze the filling along the strips in the middle with a trickle approximately 2 cm in diameter. Sprinkle the edges of the strips with water and cover another strip of dough 10 cm wide, the same size as bottom one. Hands press the edges in a circle, very gently. Grease egg surface and bake for 35 minutes. Remove from the oven and Lubricate with sugar syrup. Bake another 5-7 minutes. Get out from the oven and cut across into 16 pieces.
