Pan: Acema de queso y bocadillo (dulce de guayaba)

guava paste

🥗Healthier: fruit preserves

💰Cheaper: apple butter

Fruit preserves can provide a similar sweetness with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

In a small cup, combine half of the warm milk, a teaspoon of sugar, and 7 grams of granulated yeast. Stir, cover, and let it rest for approximately 15 minutes until foamy.

In a cup, mix 1 egg and 70 grams of sugar for approximately 2 minutes.

Add 60 grams of butter to the egg and sugar mixture and stir.

Incorporate the other half of the milk (125 milliliters) into the mixture.

Add the yeast mixture, 20 grams of grated panela or papelón, 1 teaspoon of ground cinnamon, and 1 tablespoon of vanilla extract.

Gradually mix in 500 grams of wheat flour using a whisk attachment or a wooden spatula until smooth and elastic, about 15 minutes.

Perform the windowpane test to check if the dough is ready.

Grease a bowl with oil, place the dough inside, sprinkle with flour, cover, and let it rest in a warm place for 1 hour or until it doubles in size.

Prepare guava jam by cutting guava candy into small pieces, placing them in a pot with 4 tablespoons of water, and cooking over low heat until melted, adding more water if necessary.

After the dough has rested, knead it for 1 minute to degas, form a ball, cover, and let it rest for 10 minutes.

Flatten the dough slightly and cut off approximately a quarter of it, keeping it covered.

Roll out the remaining dough into a circle about 2 centimeters thick and place it on a greased and floured tray lined with parchment paper.

Roll up 250 grams of white cheese and place it on the dough.

Spread the guava jam over the cheese.

Add 250 grams of grated cheese on top of the jam.

Roll out the quarter of dough that was set aside into a thin layer and cut it into 6 strips, each 1 centimeter wide.

Arrange the strips on top of the cheese and jam as shown in the video, brushing the ends with water to stick them to the bottom dough.

Roll out the leftover dough into a thin elongated shape and cut two rectangles approximately 5 centimeters wide.

Brush the circular edge of the dough with water and arrange the two rectangular strips on top as shown in the video.

Cover the assembled pastry with a plastic bag and let it rest in a warm place for 1 hour or until it doubles in size.

Beat an egg with a teaspoon of grated panela or papelón and brush it over the top of the pastry.

Preheat the oven to 180 degrees Celsius and bake the pastry for 25 to 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens