Posted in Home Baking

In Which Guava Jelly Becomes Part of a Wintry Dessert…

Canones de Guayaba
Canones de Guayaba

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.


Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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