Guava pastries are delicious snacks/desserts on the list of the multiple sweet and savoury pastries available in Guadeloupe Archipelago. During the Christmas holiday or any family events such as christenings and weddings, the savoury ones are quite appreciated. They can be served as a starter with some black pudding or as an appetizer with some punch or shrubb. Here are some popular savoury pastries’ flavours: pork, chicken, saltfish, shrimp, conch and crab.
For the sweet ones, Guava pastries are quite famous especially if you love guavas. The contrast between the slightly salty shortcrust pastry and the sweet jam are making them extra delicious. That is the reason why I don’t recommend using a sugar crust pastry. If you want to use puff pastry, this will make guava turnovers instead of Guava pastries.
If you don’t really like guavas don’t worry, banana, coconut, mango, passion fruit are other pastries options as tasty as Guava pastries. In fact, you can make these pastries with any jam of your choice. Obviously, in Guadeloupe Archipelago tropical fruits jams are the most common. You can use both ready-made shortcrust pastry and jam or just make your own.
In this recipe I am making a homemade shortcrust pastry with a ready made jam. Also, I chose triangle-shaped Guava pastries but you can definitely do the shapes you prefer. Other formats include: half-moon, square, round but it is all about being creative in the kitchen so have fun! Here is the recipe to make 9 Guava pastries:
Ingredients for 9 Guava pastries:
- 250 g of flour
- 125 g of butter
- 1 large egg, slightly beaten
- Half a teaspoon of salt
- 2 tablespoons of water
- A jar of guava jam
- In a large bowl mix the flour, the butter, and the salt
- Sandblast everything with your fingertips
- Keep mixing and add the water
- Make sure the pastry is compacted
- Reserve in the fridge for 30 minutes
- On a lightly floured surface, gently stretch the pastry with a rolling pin
- Cut the pastry sheet into 9 equal squares
- On the bottom half of the square, place a teaspoon of the jam
- Fold the square over on a diagonal to form a triangle and crimp the edges
- Brush the tops of the pastries with the beaten egg
- Transfer to a pan lined with parchment or a silicone liner
- Bake for about 15-20 minutes or until golden brown