Reciepies

Processing of Puree Based Products

Clarified guava juice
Clarified guava juice is desirable for making fruit blends with other fruit juices or extracts, and in the making of jelly or clarified guava nectar.
Preparation starts with the use of frozen guava nectar. After thawing, the puree is placed in a press cloth and the clear juice is squeezed out by applying mechanical pressure. The puree has to be warmed to 38 degrees C.

Guava Cheese
Guava cheese can be prepared from fresh fruit slices, or from the puree extract. One way of preparing guava cheese is as follows:

To 1 kg of puree extract
add 1.5 kg of sugar
add 2.5 g of butter
Heat until thick
add 2 g citric acid
one tb of salt
pour into buttered trays in 0.5cm layers

Guava Roll: A cookie-like pastry is rolled around sweet guava paste into a loop shape. Guava rolls are only moderately sweet, compared to some other Cuban-style pastries.
Cuban Strudel: Guava and cheese strudel has white fresh cheese and guava paste inside a flaky strudel dough oblong that's slit on top. The combination of fruit and mellow cheese is unbeatable. Porto's also makes a coconut strudel.
Masa Real: Another guava pastry, masa real comes in two forms; both are made with the same dough and filling. One looks like a giant thumbprint cookie, round with a patch of guava in the center. The other is like a very large guava-cookie sandwich, with the guava filling between two layers of the cookie-like pastry.
Cubiertas: Guava appears once again, this time between layers of a white pound cake. The loaf-shaped cake is sliced, and each three-tiered piece is covered with a thick layer of white sugar icing and sprinkled with multicolored nonpareils.
Rosa Porto's Cakes: These are the cakes that started Porto's. Though they were originally made in the Porto home in Cuba, they're as beautifully finished as anything from a Paris patisserie. The base of all these cakes is Rosa's torte, a very light, barely sweet cake rich with eggs. The layers are sprinkled with a thin sugar syrup that has been boiled with a cinnamon stick and then mixed with dry white Spanish wine.; "Lots of people love the guava or they want cherry or chocolate filling." But for their everyday stock, Porto's makes the three most popular varieties: custard-filled, with a meringue frosting; strawberry-filled, with a meringue or whipped cream frosting; and pineapple-filled, with meringue frosting.
Brazo de Gitano: These jelly-roll-style cakes, fancifully named "gypsy's arm" (presumably because of their shape), are doused with rum syrup and then filled with custard or guava filling. The custard-filled cakes are decorated with more custard, while the guava-filled cakes have an apricot glaze, whipped cream florets and a margin of toasted coconut on their sides.