“Guava Paste Pinch”, “Small guava” or “bow tie” is a traditional Brazilian biscuit filled with guava paste, a classic home recipe that brings back childhood memories. The particular name “pinch” is due to the fact that these biscuits are shaped by hand pinching two edges of the dough disk to wrap the guava paste stick.
It’s a sweet simple, made with few ingredients, a great option for breakfast, snacks and afternoon tea. Although there are many versions of the dough, these biscuits are always filled with “cascão” guava paste.
• 200 ml UHT heavy cream
• 75 g softened butter
• 125 g sugar
• a pinch of salt
• 400 g all purpose flour
• 300 g “cascão” guava paste
• sugar to sprinkle (optional)
- Mix the heavy cream, softened butter, sugar and salt.
- Knead dough adding the flour a little at a time. Use just enough flour to make a soft dough that doesn’t stick to your hands. Shape the dough into a ball, cover it with plastic wrap and store in the fridge until cool and firm to the touch.
- Cut the guava paste into 3-4 mm sticks, about 3 cm long. The guava sticks must be a little shorter than the diameter of dough disks.
- Roll out the cold and firm dough between two sheets of parchment paper until about 2-3 mm thick. Cut the dough into 5 cm diameter disks with a pastry cutter, or cut squares of side 4 cm long.
- Place a stick of guava in the centre of each dough disk and pinch (PRESS) two opposite edges of the dough disk around guava. The guava stick remains visible on both ends. Keep the dough cold while making biscuits.
- Arrange biscuits spaced well apart on a baking sheet lined with parchment paper or greased and floured.
- Bake in a preheated oven at 200°C until biscuits become slightly golden brown on the bottom, it takes about 15 minutes. If you cook more than enough the guava melts and will overflow.
- You can sprinkle with icing sugar after cooling or coat all over in sugar while these biscuits are still hot. I prefer them without sugar, because they are already quite sweet as they are.
- Allow to cool off completely and store in a closed container.
Yield: 55 biscuits
Posted on: 07 November 2017