With the chilly weather we’ve been having of late, I got hit with the idea of making a dessert I’d seen on Honest Cooking for a South American dessert called canones de guayaba. These are delicious little pastries made with shortcrust dough and stuffed with guava paste and, sometimes, a small slice of white queso fresco (fresh farmer’s cheese).
The original recipe calls for making the crust from scratch and using guava paste, a sweet and tart combination of guavas and sugar similar to pasta de membrillo (quince paste). I didn’t quite have enough energy to whip up any dough from scratch, but I did have pre-cut squares of puff pastry on hand. I couldn’t find pasta de guayaba, but I was able to find some good guava jelly as well as cream cheese to use in place of the queso fresco.
The end result: buttery logs oozing with sweet-tart guava jelly and tempered with a slight saltiness from the creamy cheese. While these weren’t perfect – I’d hoped that these would be flakier – these were just the thing to go with a cup of sweet, milky tea on a cold, rainy afternoon.