Guava Pockets
The first time I had a guava pocket was after I took Shoshana to Fairchild Gardens in Miami. Shoshana is an incredible photographer and the Gardens are breathtaking. A perfect match.
I picked a restaurant for lunch that turned out to be less than appealing to Shoshana, which I felt bad about. So on our way out of Miami, I stopped at Versailles and picked up some sweet plantains for her and guava pastries for me.
I have always loved guava pastries with their flaky crusts that crunch with each bite. After ordering them I spotted some cookies in the case and once I was told that they were filled with guava, I bought one.
Big mistake. Seriously, what was I thinking buying only one? It was gone before we reached I-95…about 5 minutes from Versaille.
Fortunately, my Road Trips For Food took me back to Miami that same week when Barb and I went to Swine. I told Barb that we had to stop at Versaille for these amazing pastries to take home, and thankfully we went before lunch because we were definitely too full to think about food after lunch.
I was not sure how to replicate these cookies at home, but decided to go with a pastry crust and fill the pockets with guava paste. I thought about using guava marmalade but was concerned that the marmalade would not stay in the pocket.
I made some cookies that were rolled thin and some that were thick. My personal preference was the thinner cookies, but these come with a downside. The guava paste breaks out of the some of the cookies. This does not happen with the thicker cookies.
Either way, we all end up with a delicious and addicting cookie and I no longer have to drive 1½ hours each way to satisfy this particular craving. I guess I will have to find something else to do with those three hours!
| Guava Pockets | | Print |
- 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
- For the cookies:
- Whisk together flour, baking powder and salt and set aside.
- Mix butter and sugar together in large mixing bowl until well blended. Add egg. Blend in dry ingredients just until dough stays together.
- Form into disc and wrap in wax paper. Refrigerate for at least one hour.
- 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.
- For the egg wash:
- Preheat oven to 350°. Beat egg in glass and set aside.
- Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- Brush tops with egg wash and sprinkle with sugar. Gently push tines of a fork around the edges of cookies to help seal pockets.
- Repeat with remaining dough.
- Bake in 350° oven for 25-30 minutes, rotating pan halfway through. Remove from oven and eat hot, warm, room temperature and/or cold.
- Betsy's tidbits:
- The baking time varies depending on the thickness of the cookies. The thicker the cookies, the longer the baking time.
- The number of cookies will vary depending on the thickness of the dough.
