Here are full, from-scratch recipes for each guava treat.
1) Guava Cookies (Soft Thumbprint Style)
Yield: 20–24 cookies
Oven: 350°F (175°C)
Ingredients
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1 cup (225 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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1 egg yolk
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1 tsp vanilla extract
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2 cups (250 g) all-purpose flour
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¼ tsp salt
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½ cup thick guava paste or guava jam (for filling)
Instructions
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Cream butter and sugar until light and fluffy (2–3 minutes).
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Beat in egg yolk and vanilla.
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Mix in flour and salt until soft dough forms.
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Roll into 1-inch balls and place on lined baking sheet.
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Press thumb gently into center of each cookie.
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Fill each indentation with about ½ tsp guava paste/jam.
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Bake 12–15 minutes until edges are lightly golden.
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Cool completely before serving.
Optional: Dust with powdered sugar.
2) Guava Spread (Guava Jam)
Yield: About 2 cups
Ingredients
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4 cups ripe guava pulp (about 2 lbs fresh guava)
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1½–2 cups sugar (adjust to taste)
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2 tbsp lemon juice
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½ cup water
Instructions
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Wash and chop guavas. Simmer with water for 10–15 minutes until soft.
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Blend and strain through sieve to remove seeds.
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Return pulp to pot; add sugar and lemon juice.
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Cook over medium-low, stirring often, 20–30 minutes until thick and glossy.
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Test by placing a spoonful on a cold plate—it should set slightly.
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Cool and store in sterilized jars in refrigerator (up to 3 weeks).
3) Guava Latte
Serves: 1
Ingredients
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1–2 tbsp guava syrup or guava spread
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1 shot espresso (or ½ cup strong brewed coffee)
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1 cup milk (dairy or plant-based)
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Ice (for iced version)
Instructions (Hot)
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Warm milk and froth.
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Stir guava syrup into espresso.
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Pour hot milk over and stir gently.
Instructions (Iced)
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Fill glass with ice.
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Add guava syrup and espresso.
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Pour cold milk on top and stir.
Optional: Add vanilla or coconut milk for tropical flavor.
4) Guava Pastelitos (Guava Pastries)
Yield: 8 pastries
Oven: 400°F (200°C)
Ingredients
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1 sheet puff pastry (thawed)
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½ cup guava paste (cut into small rectangles)
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4 oz (115 g) cream cheese (optional, sliced)
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1 egg (for egg wash)
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1 tbsp water
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2 tbsp sugar (for topping)
Instructions
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Preheat oven and line baking sheet.
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Cut puff pastry into 8 squares.
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Place guava paste (and cream cheese if using) in center of each.
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Fold into rectangles or triangles; seal edges with fork.
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Mix egg and water; brush over pastries.
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Sprinkle lightly with sugar.
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Bake 15–20 minutes until puffed and golden brown.
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Cool slightly before serving.
Optional glaze: Mix ½ cup powdered sugar with 1–2 tbsp milk and drizzle on top.
If you’d like, I can also give bakery-style measurements in grams only, a Cuban-style pastelito version, or a commercial batch-size recipe.