A Great Use For Guava Paste: Fried Guava Pies

Fried Guava Pies

Danielle Rose
Course Dessert


  • cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup unsalted butter, chilled and cut into small pieces
  • ¼-½ cup cold milk
  • 1 egg
  • 1 package guava paste (14-ounce)
  • High-heat oil for frying
  • 2 tablespoons powdered sugar


  • Combine flour and salt in a large bowl and cut in the butter with a pastry blender or a fork until it resembles corn meal. Stir in the milk a tablespoon at a time until the dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more milk, 1 tablespoon at a time.
  • Turn out dough onto a clean work surface. Divide in half, and place each half on a sheet of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour, or overnight.
  • Once chilled, roll out the dough to ⅛-inch thick and cut with a 4-inch biscuit cutter (or a bowl around that size). Re-roll the scraps and cut. You’ll get about 8 or 9 rounds per disk of dough.
  • Whisk the egg in a small bowl. Place a heaping teaspoon of guava paste on each round of pastry. Brush a bit of egg on the edges and fold the pastry over the guava paste. Use a fork to press and seal the seam.
  • Pour 2 inches of oil into a deep skillet or Dutch oven. Heat to 375°F. Fry pies a few at a time without overcrowding the pan until golden brown on each side.
  • Remove and drain on paper towels. Sprinkle with powdered sugar if desired.

To Bake

  • Heat the oven to 375°F. After sealing each guava pie, use a paring knife to cut a small cross in the top of each pie to release steam. Brush each one lightly with egg. Sprinkle with coarse sugar, if desired. Bake for about 15 minutes, or until the pastry is golden.

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