It was the late 90’s when I started making this great and delicious Cuban dessert. My husband has fond memories of this dish from his school years.
Although, if you believe the stories, kids in Cuba used the masa real bars as projectiles during recess time
Dulce de guayaba, or guava paste, was one of the most widely available and inexpensive sweets in Cuba. The guava paste can be found in most Latin markets.
Guava is super rich in vitamin C and considered a “super fruit” due to its numerous health benefits. I also love this fruit flavour and fragrance.
Guava is somewhat little known in North America. If you have not tried guava fruit before, you owe to yourself to give it a try. You will not regret it.
- 2 sticks or 1 cup butter, softened
- 4 cups sifted all-purpose flour
- 4 tsp. of baking powder
- 1.5 tsp. of salt
- 1.5 cup sugar, adjust according to your taste
- 4 whole eggs
- 2 tbsp. of cold water
- 2 tsp. of vanilla extract or sherry cooking wine
- 1.5 lb. guava paste, cut into thin slices
- Preheat oven to 350F. Grease a 9x13 inch baking pan.
- Cut the guava paste into thin slices and set aside.
- Combine the flour with baking powder and salt.
- In a large mixing bowl, beat the butter with sugar and eggs using an electric mixer.
- Gradually beat in the flour mixture, then the water and vanilla. Continue mixing until you have a stiff dough and not a batter.
- Divide the dough in half. On a floured surface, roll each half into a rectangle the size of your baking pan.
- Put one half into the pan, covering the bottom.
- Spread a layer of the slices guava paste over the crust, thoroughly covering it.
- Put the remaining crust on top, again spreading it with your fingers until guava is completely covered.
- Bake for 45 to 50 minutes, until lightly brown on top.
- When it's cool, cut the pie into 3-inch square and serve.