Guava Delight Recipes

Steps:

• Combine sugar and water in a saucepan and simmer 10 minutes; cool.
• Combine juices and orange zest in a pitcher and add sugar syrup; chill.
• Add ice and ginger ale, before serving.

Steps:

• Using an electric mixer on medium-high speed or a large bowl and wooden spoon, beat butter and cream cheese until creamy and smooth. With the machine running, add sugar and salt, and continue beating until a little fluffy. Add egg yolk and beat until incorporated. (Reserve egg white.) Add flour all at once and mix just until incorporated. Halve the dough, and place each half on plastic wrap. Using the plastic wrap, press each half into a 1-inch-thick rectangle. Wrap tightly and refrigerate until firm, about 2 hours.
• When ready to bake, cut guava paste into 50 1/4-inch-thick rectangles (2 inches long, ½-inch wide). Line 2 baking sheets with parchment paper. Heat oven to 350 degrees.
• On a generously floured surface, using a well-floured rolling pin, roll out 1 dough rectangle until roughly 15 1/2 inches long, 6 1/2 inches wide and 1/8-inch thick. Trim the edges, then cut into 24 (2 1/2-by-1 1/2-inch) rectangles. (You will have 48 rectangles from the initial rolling; the final two rectangles will come from rolled-out scraps.) Transfer to a prepared sheet, spacing 1 inch apart. If the dough has gotten too soft to handle, refrigerate until firmer but still very pliable.
• Place a guava paste rectangle in the center of each piece of dough on a diagonal. (It should not extend past the dough.) Take the dough corner opposite the top of a guava rectangle and wrap it over the guava paste so that the point meets the opposite edge; press the dough corner gently to secure. Take the corner diagonally opposite to the folded one and fold over the other end of the guava paste, pressing the corner gently against the other edge. Repeat with the remaining dough and guava paste. Chill and reroll dough scraps. If the assembled dough is soft, and you'd like to decorate the tops, chill or freeze again.
• For a sparkly, crunchy and sweet top, lightly brush the top of the dough with the reserved egg white and sprinkle with sparkling sugar. (These taste just as good without any topping.) Bake, 1 sheet at a time, until golden brown around the edges, 13 to 15 minutes. (The paste may ooze out.) Cool completely on the sheets on wire racks. The cookies are best the day they're made, but will keep in an airtight container for up to 5 days.

Steps:

• 1. Mix all ingredients and serve chilled.

Steps:

• 1. PREP/CRUST: Grease a 9x13" pan. Mix ingredients for the crust. Bake @ 300 degrees for 15-20 minutes until nice and golden. Cool completely.
• 2. FILLING: In a bowl combine cream cheese, 4 T. guava concentrate (thawed) and sifted confectioners sugar.
• 3. In another bowl, whip the cream if you're using heavy whipping cream and fold into cream cheese mixture. Spoon into cooled crust and chill for up to an hour.
• 4. TOPPING: Prepare topping by bringing guava concentrate to a boil on your stove top. Combine water and cornstarch and stir into guava concentrate. Simmer until thick and clear. Remove from heat source and COOL COMPLETELY. Spread over cream cheese mixture, chill till set, at least a couple of hours.
• 5. Go ahead and slice, serve and enjoy a delightful dessert! I've made this with frozen passion orange as well as guava...really good! (posted 8.03.13)