View Full Version : Sorry, I don't know its name
But it is really easy to make and very tasty. The recipe comes from Brazil via one of the former instructors in my cooking school. Start with a sheet of frozen puff pastry - the ones that are folded in thirds. Roll it out, place slices of pasta de guayaba (guave paste) in the center third and then cover them with slices of cream cheese. make several diagonal cuts along the length of the two side thirds from the crease to the edge to create diagonal strips. Then fold the strips over from each side so that the the strips look like a braid. Egg wash it and bake for about 20 minutes until golden. I have one in the oven as I write. Can't wait.
It's out of the oven. Guava paste and cream cheese is one of those wonderful food matches like peanut butter and jelly or lime and cilantro or ice cream and hot fudge.
05-31-2009, 02:37 AM
we make the thing in Trinidad. I haven't had it in well over a decade. I need to rectify that ASAP!
is it just me or doesn't everything look phallic to me lately...
05-31-2009, 04:12 AM
got something on your mind KC? ;)
it's long... has creamy filling... looks delicious :)
It was so good my wife and I finished off the whole thing instead of having dinner. I need to make another one today. Brandon, do you remember its name?
Ma, get a grip. ;)
05-31-2009, 10:52 AM
Ma, get a grip. ;)
Or alternatively, let go of it for once. :eek:
Edit: actually, this is bugging me, I feel like I know what this is called but I can't quite put my finger on the term....
05-31-2009, 11:46 AM
well, I love goiaba, so I had to google this combination (but it's strange: the Latin American guava I've seen is yellow with pink interiors while I grew up eating guava from Asian markets is green with milky white interiors - well, I didn't feel like googling that so, someone else can enlighten me :p )
Thanks to sonia-protuguese.com (http://www.sonia-portuguese.com/recipes/goiaque.htm) since I can't take credit for something I didn't know:
"Goiabada com queijo" is also known in Brazil as "Romeu e Julieta" (Romeo and Juliet) because of the perfect combination of these two ingredients."
This is only for the filling, but I'm pretty certain that the pastries would be something like "doce de Romeu e Julieta"
Heyhung, I believe you are correct. I seem to remember her telling me it was called Romeo and Juliet. The guayabas we had in Cuba were as you describe. They had a yellow skin and a reddish "casco." The paste is made by grinding up the casco, cooking it and setting it with gelatin. It is very sweet so the cream cheese softens the sweetness just enough to make a perfect marriage of flavors. In cuba we ate the slices of guava paste with equally thick slices of cream cheese on top as finger food. I really miss those caribbean fruits - the mangos and guayabas and mamoncillos and mamey. Great stuff.
05-31-2009, 02:19 PM
Sorry Fred I can't remember. I just remember the haunting smell.
05-31-2009, 02:38 PM
This looks like it Fred as well as the same ingredients it seems.
Powered by vBulletin® Version 4.1.7 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.