Dessert
Palmeritas de Guayaba (Guava Palmiers)
Original name: Palmeritas de Guayaba
About this dish
These flaky, buttery palmiers are filled with sweet-tart guava paste that melts into golden swirls. A beloved Cuban pastelito that pairs perfectly with café con leche.
This version uses frozen puff pastry for ease, so you can whip up a batch anytime.
Ingredients
UK and US measurements are both included for every recipe.
Frozen puff pastry, thawed
other1 package (about 500g)
Imperial measurement: 1 package (17.3 oz)
Guava paste
fruit200g
Imperial measurement: 7 oz
Cream cheese, softened
dairy100g
Imperial measurement: 3.5 oz
Granulated sugar
other2 tablespoons (30g)
Imperial measurement: 2 tablespoons
All-purpose flour (for dusting)
grain1 tablespoon
Egg (for egg wash)
other1
Water (for egg wash)
liquid1 tablespoon
Method
Preheat and prepare
PT5MPreheat oven to 200°C (400°F). Line two baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water to make an egg wash.
Roll out pastry
PT5MLightly dust a clean work surface with flour. Unfold the thawed puff pastry sheet and roll it out slightly to smooth the creases, forming a rectangle about 12x10 inches (30x25 cm).
Make guava cream
PT5MIn a small bowl, mash the guava paste with a fork until it's smooth but still a bit chunky. Add the softened cream cheese and mix until well combined and spreadable.
Spread filling
PT2MSpread the guava cream evenly over the pastry rectangle, leaving a 1/2-inch (1 cm) border on all sides. Sprinkle the granulated sugar evenly over the filling.
Shape palmiers
PT10MStarting from one long side, roll the pastry tightly towards the center, stopping at the middle. Repeat from the opposite side, rolling to meet the first roll. The two rolls should touch side by side. Press lightly to seal. Refrigerate the log for 15 minutes to firm up (optional but helpful).
Slice and arrange
PT5MUsing a sharp knife, slice the log into 1/2-inch (1.25 cm) thick pieces. Place the pieces cut-side up on the prepared baking sheets, spacing them about 2 inches apart. Brush each palmier with egg wash.
Bake
PT15MBake for 12-15 minutes, or until the palmiers are golden brown and puffed. Rotate the pans halfway through for even baking.
Cool and serve
PT5MTransfer to a wire rack and let cool for at least 5 minutes before serving. Enjoy warm or at room temperature.
Equipment
- baking sheets
- parchment paper
- rolling pin
- sharp knife
- mixing bowls
- pastry brush
- wire rack
Nutrition facts
Tips
- For the flakiest palmiers, work with cold puff pastry and chill the assembled log before slicing.
- If.
- If the pastry feels soft, pop it in the freezer for 10 minutes., Guava paste can be hard to spread, warming it slightly in the microwave for 10 seconds makes it easier to mix with the cream cheese.
- Store leftover palmiers in an airtight container at room temperature for up to 2 days, but they are best the day they're baked.
- If you can't find guava paste, you can substitute with membrillo (quince paste) or another firm fruit paste, though the flavor will differ.
Serving suggestions
- Serve these guava palmiers with a strong cup of café con leche or Cuban coffee. They also make a delightful dessert with a scoop of vanilla ice cream.
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Recipe by
Elena Cardenas
Specialises in Cuban cuisineElena makes black beans with sofrito and a bay leaf. She is a bean queen.
Describe yourself in three words: Beany, sofrito-y, bay leaf.