And we’re back!
You may have noticed a break, but here’s our first recipe of the year, and you’ll be surprised how amazing and simple to make these Guava and Queso de Freír Rolls are.
So, where were we?
Home, as a matter of fact. I was flooded with work at the end of the year, and when everyone was chilling I was working like a rented mule. When the holiday break ended I was so exhausted that I took a break to rest and do some fun stuff.
It’s the advantage and disadvantage of doing what I do, but you won’t hear me complain.
I usually work with weeks in advance to give me time to thoroughly test our recipes, so this one had really been sitting here for a while, even though I was really excited about sharing it with you.
I remember when I was a kid one of my maternal grandfather’s favorite dulcitos was eating queso de freír — our haloumi-like cheese for frying — drizzled with honey. As a child I was both intrigued, and mildly put off. I guess it was a grown-up thing.
I later discovered that pairing cheese with fruits or conserves is actually a great idea, and with these two humble staples of our cuisine (Guava Paste and Queso de Freír) wrapped in thin dough and baked to golden crispiness, it just works. It tastes positively luxurious.
I dare you to have just one.
Aunt Clara
- 2 cups of all-purpose flour , plus extra for working the dough
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- 3 tablespoons of cold water (you may need a bit more)
- 4 tablespoons of vegetable oil (canola, corn or soy), divided
- 1 teaspoon of salt
- Guava candy cut into 8 sticks
- 1/4 lb [0.11 kg] of Queso de Freír cut into 8 sticks (see notes)
- 1 yolk
- 1 tablespoon of milk
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Mix baking baking soda, baking powder, salt and flour, add water and 3 tablespoons of oil, and mix well. Work with your hands on a lightly-floured surface until everything is well mixed, don't knead the dough (add some flour to the dough is it is too sticky, a bit of water if it is too dry).
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Let dough rest for ten minutes covered in plastic film.
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Heat the oven to 350 ºC [175 ºC].
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On a lightly-floured surface roll out the dough as thin as possible and cut into eight 4" x 4" [10 x 10 cm] squares. Wrap a stick of cheese and a stick of guava paste in each square, seal the edges with a bit of water.
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Grease a baking tray with the remaining oil.
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Mix the yolk and milk to make an egg wash. Brush the pockets with the egg wash. Place them on the tray and bake until they turn golden brown (15-20 minutes).
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Serve warm.
Use haloumi if you don't have queso de freír.
Se ven deliciosos Clara. Me encantan los postres con guayaba, es una lástima que aquí en Londres la guayaba es muy difícil de conseguir. Intentaré hacerlos con dulce de membrillo, ya te contaré que tal quedaron.
Hello, I love your recipes, however when preparing this one your ingredients request for 1 yolk. But when you start to mix the ingredients it asked for an egg to be mixed with the dry ingredients. I am making this with my kids and noticed that your ingredient list doesn’t mention another egg. I hope it is only one egg that you are refering to cause thats all we are going to use. Fingers crossed! Thank you
The recipe is correct. The egg yolk is used to make an egg wash. 🙂
So no egg in the dough? Even though the steps say there is?
Correct, just the yolk for the egg wash.
Yum! I bought some guava paste over the holidays to put out on a cheese tray or something, but I never used it….until now! 🙂
¿Cómo me haces esto Clara? Esta receta y las fotos están demasiado tentadoras.
Cream cheese is good with guava in pastry too.