Sweet Chicharrón (Guava Puff Pastry)
Sweet chicharrón contains no pork: it is puff pastry folded around a slice of guava paste, with cuts along the sealed edge so the baked piece looks like a strip of chicharrón. Also called chicharrón de guayaba, it takes two main ingredients and twenty minutes in the oven. Makes twelve.
Servings: 12
Calories: 238kcal
Ingredients
- 2 sheets puff pastry thawed if frozen
- 12 slices guava paste (bocadillo) sold as guava paste in US Latin aisles
- 1 egg, beaten for sealing and glazing
- 1 tablespoon flour for dusting
- 1 tablespoon white sugar for sprinkling on top
Instructions
- On a floured surface, unfold one sheet of puff pastry.
- Dust the top with a little flour and roll it out into a rectangle.
- Cut the rectangle into six equal pieces.
- Place a slice of guava paste on each piece.
- Brush the edges of each piece with the beaten egg: it acts as glue.
- Fold each piece over the filling so it is completely enclosed.
- Press the edges firmly with your fingers to seal, then make small cuts along the sealed edge with a knife. These open as the pastry puffs and give the piece its chicharrón shape.
- Repeat with the second sheet of pastry.
- Arrange the 12 pieces on a baking sheet, leaving space between them so they can puff.
- Brush the tops with the remaining beaten egg and sprinkle with sugar.
- Put the baking sheet in the oven, preheated to 200 °C (392 °F).
- Bake for 20 minutes, or until puffed and deep golden.
- Take the tray out and let them cool for about 5 minutes before eating: the guava inside is extremely hot straight from the oven.
Nutrition
Calories: 238kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 140mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg