Guava Rose Tart-lets
Updated: Apr 12, 2019
Happy International Women's Day!!! In honor of International Women's Day, I wanted to make something that is for the ultimate warrior woman of my life, my momma. She inspires me daily and I'd be lost without her. She LOVES these little guava tart-lets that we buy from Publix so I decided to make some that are SUPER easy peasy and you can make twice as many (or more) for 1/2 the price. CAUTION: They are ridiculously addictive and over the top delicious. I take no responsibility if you don't end up sharing.... also I will not judge.
I added a little extra with the Rose sugar on top because it's pretty and honestly really simple. Oh, and yummy! When you add Rose to anything though make sure to use a light hand. A little goes a long way. Otherwise you will find it tasting a little soapy. blah. You can get dried rose petals from a lot of grocery stores now. I bought these from World Market quite a while ago but I have seen them even at Food Lion and Publix. They are typically in the spices section and probably in the international food aisle. OK, ready for this 15 min recipe? Yea, I told you it was simple and you NEED these in your life.
Firstly it takes 4 ingredients (including the sugar). You just need some store bought puff pastry sheets. You can get these in your grocery store refrigerated aisle where all the other tempting frozen deserts are. Try to only buy this but again, I don't judge. Honestly, store bought puff pastry is easy and good. Homemade puff pastry is a labor of love in which I'm not willing to love that much on any general given day. Make sure you get the "sheets" version as opposed to the circle cut out version. You will use the entire box for this recipe. Thaw out your pastry dough completely!
Next you need guava paste. You can get this at almost any grocery store where the Spanish stuff is located. It comes in a package, like mine below, or sometimes a can. You might also be able to find guava jelly which would work fine too. I used half of the guava paste block I bought. Place half of it in a small sauce pan with about 1/4 cup of water. Heat and stir on low heat for about 5 to 7 minutes just until you melt it all down to a smooth jelly like consistency. You may need to add more water as you go, a tablespoon at a time. Use your own discretion here, just don't let it burn.
Next comes the easy peasy part. Unroll one sheet of your puff pastry and place it on a piece of parchment paper lined cookie sheet. spoon little droplets (or big) of your guava filling on top to form a grid like pattern. I made 12 total. You can stuff them as full as you want here. I like a lot of guava. Next, take you finger or a small pastry brush and line all your little boxes edges with either egg wash or water. An egg wash is just a scrambled raw egg in a cup or small bowl. Next, you're going to place the second sheet of puff pastry on top and press down on all the edges to seal your little tart-lets. Then use a pizza cutter to cut them all into your little rectangles.
Separate them a tad so there is space between each one. I scored mine on top to let out air with a small pairing knife.
Next we are going to make our fancy rose sugar. Take about 1 table spoon dried rose petals and pulse them slightly in a food processor. I just did this to make them a little smaller of pieces but you can keep them whole too. Add your rose petals to about 3 tablespoons of sugar in a bowl and mix.
Take your egg wash and brush it over your pastries. Again, you can use water but an egg wash gives pastry that pretty golden shine on top after it bakes.
Sprinkle your rose sugar over top and use as much or as little as you want. I love sugar on puff pastry so I use a lot. It's so good. And you're ready for the oven!
Bake at 400 degrees for 15-20 minutes. I always set my timer for 15 mins and then check on them. Mine took about 18 minutes total in the oven. You're looking for a nice golden top and they should have risen and puffed up quite a bit.
Right after removing from the oven feel free to sprinkle a little extra rose sugar on them and try to let them cool before devouring one. I have a hard time with this and the roof of my mouth isn't happy about it. It's all worth it though. Hope all you bad-ass women (and men, if we have to share) enjoy! Let me know any thoughts, questions, comments!!
GUAVA ROSE TART-LETS
PREP TIME: 15 mins
BAKE TIME: 15-20 mins
MAKES: 12 tart-lets
1 package frozen puff pastry sheets (thawed completely)
1 package guava paste
1 tablespoon dried rose petals
3 tablespoons white granulated sugar
1 egg (optional) for egg wash
1. Preheat oven to 400 degrees.
2. Line cookie sheet with parchment paper.
3. Place half block of guava paste and 1/4 cup of water in small saucepan. Heat over low heat until it all melts and comes together to form a jam like consistency. Stir often do it doesn't burn. You may need to add more water as you go. Once it's a smooth mixture, transfer to a small bowl.
4. Unroll one sheet of your puff pastry and place it on a piece of parchment paper lined cookie sheet.
5. Spoon drops of your guava mixture on your puff pastry in a grid like pattern. I did 3 by 4 making 12 tart-lets total.
6. Make your egg wash by scrambling one raw egg in a bowl or cup with a fork or small whisk.
7. Brush your egg wash all around your boxes of guava filling on your puff pastry. You are making a "glue" for your top sheet to stick to.
8. Lay your second sheet of puff pastry on top of your guava filled sheet.
9. Press down with your fingers to seal around all your boxes where you just brushed the egg wash onto. You want to create a firm seal here.
10. Use a pizza cutter or a knife to cut out all of your tarts.
11. Score the tops of the tarts with a small pairing knife by gently creating two little slits on top of the tarts.
12. Separate the tarts on the cookie sheet so there is space in between each one, about 1/4 inch to 1/2 inch is fine. They barely spread but they rise a lot.
13. Take your dried rose petals and pulse them in a food processor to make them a little smaller. Add your petals to your sugar and mix to create your rose sugar.
14. Brush the tops of the tarts with your egg wash and then sprinkle on your rose sugar. You can use as much or as little as you want here.
15. Bake at 400 degrees for 15-20 minutes or until golden on top.
16. Try not to eat them all yourself.
LOVE LOVE, ANGIE