For our final cookie of the week, we took guava paste (pasta de guayaba in Spanish) and put it in a cream cheese dough. Pretty simple, eh? These weren’t bad, but they weren’t that impressive either.
On Saturday morning, my daughter and I went to Perola’s to pick up the guava paste. At home, Dr. S made the dough, which resembled many rugelach doughs since it incorporated cream cheese. After rolling it thin, she used a ruler to measure out even rectangles, then placed a strip of the paste across diagonally. My daughter helped to close them up. We skipped the chilling and decorating part.
After baking, I was surprised that the dough did not puff up and open up. This is common with other cookies like hamantaschen, but I suppose the lack of any leavener kept this cookie fairly flat.
I wanted to like this cookie more: the shape was interesting, and I like the use of guava, something I don’t normally keep on hand. But the filling got a little too dark and chewy, and the cookie itself didn’t have enough contrast in flavour.