I've been making my way through a tin of guava paste. First I made guava cake. Then it was guava puff pastries. Now, as the heat wave has ended here in the Portland area, I've turned the oven back on for guava turnovers. These are extra special because they're mini!
If I can stop eating them (I've already had 4 sitting here writing this post!) we might just top them with vanilla ice cream for dessert later.
Very simple to make, these babies come out so cute and tasty, you have to try them!
Ingredients:
Dough:
1 1/2 cups all purpose flour
1/4 tsp salt
1/2 cup Earth Balance
3- 4 tbsp cold water
Guava paste (approx. 3-4 oz), cut into 16 squares
(opt.) turbinado sugar for the top
Steps:
1. Mix the flour and salt. Add the EB, cutting and stirring with two knives until the mixture is lumpy. Add the water and knead with your hands a little. Form the dough into a ball and refrigerate for half an hour.
2. Roll out dough onto a greased cookie sheet with a rolling pin until very thin.
3. Using a pizza cutter, cut the rolled dough into a square. It doesn't need to be perfect. (Set aside the remaining pieces to use for an ugly jumbo turnover.) Using the pizza cutter, cut a line through the middle of the dough horizontally, then vertically. Then divide those sections each in half again, so you end up with 16 squares.
4. Place a square of guava paste on each square so that it's closer to one end than the other. Fold the dough square in half to create a triangle. Pinch the sides together and use a fork to further seal the pastry. Repeat for the remaining 15 turnovers.
5. Sprinkle the tops with turbinado sugar and bake at 375 degrees for approximately 15 minutes or until the turnovers are golden and some of the filling has spilled out.
Enjoy right out of the oven!
Update: Yes! Vanilla ice cream and mini guava turnovers (reheated slightly in a toaster oven) are a winning combination!
