Guava Pockets
Author: Betsy Cohen
Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hour 15 mins
  • Cookies:
  • 2¼ cups all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 12 tablespoons (1½ sticks) unsalted butter
  • ½ cup sugar
  • 1 egg
  • 8 ounces guava paste
  • Egg wash:
  • 1 egg
  • sugar for sprinkling
  1. For the cookies:
  2. Whisk together flour, baking powder and salt and set aside.
  3. Mix butter and sugar together in large mixing bowl until well blended. Add egg. Blend in dry ingredients just until dough stays together.
  4. Form into disc and wrap in wax paper. Refrigerate for at least one hour.
  5. Cut guava into pieces that are ¼” thick and about 1” wide. The size is not as important as is fitting pieces onto the rounds.
  6. For the egg wash:
  7. Preheat oven to 350°. Beat egg in glass and set aside.
  8. Line a baking sheet with parchment paper and set aside.
  9. Roll dough between sheets of parchment paper so that it is between ⅛” – ¼ “ thick. Use a 3½” round glass or cookie cutter to cut circles. Transfer half of the rounds to prepared pan.
  10. Place 2 to 2½ pieces of guava in the center of each circle. You do not want the guava pieces to extend beyond the dough. Top with another dough circle and pinch edges together.
  11. Brush tops with egg wash and sprinkle with sugar. Gently push tines of a fork around the edges of cookies to help seal pockets.
  12. Repeat with remaining dough.
  13. Bake in 350° oven for 25-30 minutes, rotating pan halfway through. Remove from oven and eat hot, warm, room temperature and/or cold.
  14. Betsy's tidbits:
  15. The baking time varies depending on the thickness of the cookies. The thicker the cookies, the longer the baking time.
  16. The number of cookies will vary depending on the thickness of the dough.
Additional time is needed for the dough to rest in the refrigerator.
Recipe by Desserts Required at