Guava Paste

Recently, while shopping at Van’s, I came across Guava Paste in the Mexican food section. I had never tried it before so I thought it was high time I did! I bought a can and this last week I made the Chicken and Guava Filled Bundles and they were excellent. I still have some paste left so I plan on making the Guava Turnovers as they looks like something that would be good and wouldn’t take that much time. (Remember, you can find the Puff Pastry Sheets in the frozen section at Van’s.)

Guava and Manchego Phyllo Pouches with Passion Fruit Syrup

Bon Appétit  | May 2006
This is an intriguing mix of sweet and savory. Sharp white cheddar is a good substitute for Manchego cheese.
1 cup 1/4- to 1/3-inch cubes guava paste* (about 7 ounces)
1 cup 1/4- to 1/3-inch cubes Manchego cheese (about 4 ounces)
1/2 cup sliced almonds, toasted
1/2 teaspoon vanilla extract
9 tablespoons sugar
1 tablespoon ground cinnamon
3/4 teaspoon cayenne pepper
9 12x8-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted
Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.
Stir sugar, cinnamon, and cayenne pepper in small bowl. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying. Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch. Brush pouches with butter. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total. Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.)
Preheat oven to 350°F. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes. Transfer to plates. Spoon syrup alongside; serve phyllo pouches warm. yield: Makes 6

Passion Fruit Syrup

Bon Appétit  | May 2006
yield: Makes about 1 1/2 cups
Ripe passion fruits look dry and very wrinkled. If you can’t find them, look for frozen pulp at Latin markets.
1 cup water
1 cup sugar
1/2 cup passion fruit pulp (from about 7 ripe passion fruits)
Combine all ingredients in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low; simmer until syrup is reduced to 1 1/2 cups, about 15 minutes. Transfer to bowl, cover, and chill. (Can be made 2 days ahead. Keep chilled.)

Guava Turnovers

2 frozen puff pastry sheets, thawed
One 8-ounce package cream cheese, cut crosswise into 8 equal slices
4 ounces guava paste, such as Goya, cut into 8 equal slices
1 large egg beaten with 1 teaspoon water
1/4 cup confectioners’ sugar
1 teaspoon milk
1/4 teaspoon pure vanilla extract
Preheat the oven to 400°. Line a baking sheet with parchment paper. Place a 1-foot-long sheet of parchment paper on a work surface and set a puff pastry sheet on top. Roll out the pastry to a 9 1/2-inch square; cut into 4 squares.
Lay 1 piece each of the cream cheese and guava paste diagonally in the center of each pastry square. Brush the pastry edges with some of the beaten egg; fold to enclose, forming a triangle. Pinch the edges to seal, then crimp with a fork. Repeat with the remaining pastry, cream cheese and guava paste.
Arrange the turnovers on the prepared baking sheet; brush with the egg. Bake until puffy and golden, 15 to 20 minutes. Transfer to a rack to cool for 15 minutes. 4. Meanwhile, stir together the confectioners? sugar, milk and vanilla until smooth. Drizzle the glaze over the cooled turnovers.

Guava-Glazed Pork Tenderloin with Cilantro-Jalapeño Salsa

1 tablespoon vegetable oil
1 tablespoon minced onion
1 garlic clove, minced
7 ounces guava paste (see Note), chopped (3/4 cup)
1/2 cup water
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon cayenne pepper
Salt
Two 3/4-pound pork tenderloins
Cilantro sprigs, for garnish
Salsa:
1/2 cup chopped cilantro
1/3 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup minced onion
2 tablespoons chopped chives
2 jalapeños, minced
1 garlic clove, minced
Salt
Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate. heat, stirring, until softened, about 1 minute. Reduce the heat to low. Add the guava paste and water and cook, stirring, until the paste has dissolved, about 5 minutes. Stir in the soy sauce, ketchup and cayenne. Season with salt.
Set the pork tenderloins in a 9-by-13-inch glass baking dish and brush them all over with half of the guava glaze.
Light a fire or heat a grill pan over moderate heat. Grill the pork, turning and brushing with the remaining glaze, until browned on all sides and cooked through, about 15 minutes. Transfer the pork to a cutting board, cover loosely with foil and let stand for 10 minutes.
In a bowl, mix the cilantro, oil, vinegar, onion, chives, jalapeños and garlic. Season with salt.
Thinly slice the pork. Garnish with cilantro sprigs and serve with the salsa.
Notes Guava paste is available in the Latin section of most supermarkets. Serve With Fresh fava bean puree.

Chicken & Guava Filled Bundles

Source: by Global Cookbook
4 Boneless, skinless chicken breast halves
1/4 tsp Salt
1/4 tsp Dry oregano leaves
1/8 tsp pepper
1 Garlic clove - chopped
2 ounce Guava paste*
4 Thin slices cooked ham
1/4 c. Fresh cilantro - finely minced
1 Tbsp. oil
8 ounce Can Pillsbury Refrigerated Crescent Dinner Rolls
6 ounce Guava paste*
1/4 c. Dry sherry
1/2 c. Minced fresh cilantro
1/2 tsp Beef-flavor instant bouillon

*If you can’t find Guava paste, you can substitute the same amount of jellied cranberry sauce.

Place one chicken breast half between 2 pieces of plastic wrap or possibly waxed paper.

Working from center, gently pound chicken with rolling pin or possibly flat side of meat mallet till about 1/4” thick. Repeat with remaining chicken breasts.

In small bowl, combine salt, oregano, pepper and garlic; mix well. Sprinkle proportionately over chicken breasts.

Form guava paste into four 2 x 1/2 x 1/2” strips and place one on each ham slice.
Spoon about a tablespoonful of cilantro over each strip of guava paste.

Fold ham around guava and cilantro to create a roll.

Place one roll on narrow end of each chicken half; roll up, jelly-roll fashion. Secure with toothpicks.

Heat 1 Tablespoons oil in skillet over medium heat; add in chicken rolls, seam side down.
Cook covered for 6 min or possibly till no longer pink, turning once halfway through cooking. Remove toothpicks.

Place chicken on paper towels; pat dry.

Heat oven to 375 degrees.

Separate dough into 4 rectangles; firmly press perforations to seal.

Place one chicken roll on each rectangle. Fold dough over chicken; press edges to seal.

Place, seam side down, on ungreased cookie sheet. Cut slits in tops to allow steam to escape.

Bake for 13 to 18 min or possibly till golden.
Meanwhile, in small saucepan over low heat, combine all sauce ingredients; cook and stir till guava paste melts. Simmer till sauce thickens. (2/3 c. sauce)
Place chicken bundles on serving plates; top with sauce. Garnish with additional cilantro, if you like. Serve immediately.

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