Guava Pie Recipes

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Steps:

• Preheat oven to 425 degrees F.
• For the Crust: Position knife blade in food processor bowl; add flour, salt, and sugar then pulse. Add in the cold shortening and pulse until it looks like peas. Then add water one tablespoon at the time and then process until it forms into a ball.
• Press with floured hands to a 5 to 6 inch circle, place dough between floured wax paper and roll out to desired thickness, remove top piece of wax paper and flip dough into 9 inch deep dish pie plate, remove other sheet. Fit in pie plate with hands and trim access dough from around edge. Prick with fork all over sides and bottom. Bake at 425 degrees F for 10 to 15 minutes. Let cool completely.
• For the Creamy Filling: In medium size bowl add heavy whipping cream, and beat with an electric mixer until soft peaks form. Then add powdered sugar and vanilla, continue beating until firm peaks form. Set aside. In separate bowl add cream cheese and sugar, blend until sugar dissolves. Then fold whipped cream into cream cheese mixture. Spread on bottom of pie crust and refrigerate.
• For the Guava Topping: In medium size sauce pan on top of stove over medium heat add the water and bring to a simmer. Then add guava cubes stirring constantly until cubes are melted, then remove from heat and add the gelatin, sugar and food coloring, stirring until well blended. Then pour gently over cream filling and place in refrigerator till set.
• For Whipped Cream Topping: In medium size bowl add cream and beat with electric mixer until soft peaks form. Add powdered sugar and vanilla, continue beating until firm. Spoon topping into pastry bag and decorate as desired leaving some of the guava top showing.

Steps:

• Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.
• Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.
• Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.

Steps:

• Drain liquid from guavas (reserve liquid); pat guavas dry.
• Pour 5/8 pint of liquid into a small saucepan and bring to boil over high heat.
• Cook briskly until liquid is reduced to approx 3/8 pint.
• Reduce heat to low and stir in 3 Tbsp lime juice.
• Taste and add more juice if needed.
• Stir arrowroot mixture and blend; pour into simmering guava juice mixture stirring constantly until mixture thickens to a light syrupy glaze.
• Remove pan from heat.
• Spread a thin coating over inside surface of pie case.
• Place guavas in pie case, cut side down, ensuring that bottom of case is covered completely.
• Arrange rest of guavas in concentric circles on top.
• Pour rest of glaze evenly over pie and cool to room temperature.
• Serve accompanied with whipped cream.

Steps:

• 1. Sprinkle gelatin over water; let stand 5min. Combine 1/2c sugar,egg yolks,and guava juice in a pot cook on med. heat until thickened. Add gelatin and stir to combine add lemon juice and food coloring and cool completely.
• 2. Beat egg whites with salt until foamy; add 1/4c sugar gradually, beating until stiff and holding peaks. Fold the cooled guava mixture into the meringue. Chill at least 4 hours top with sweetened whipped cream.

Steps:

• Preheat oven to 425°F with rack in middle.
• Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
• Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
• Purée guava preserves with lemon juice in cleaned food processor until smooth.
• Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
• Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
• Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
• Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
• Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.