Guava Dessert
Ingredients
For the crust:
3 cups graham cracker (or vanilla wafer) crumbs (2 packets)
12 T melted butter (1 ½ sticks) or 170 grams tallow or coconut oil (semi chilled)
¼ c granulated sugar (for binding)
For the guava puree (½ for filling,½ for topping):
12+ ripe guavas (about 6 cups pulp)
1 cup sugar (adjust depending on sweetness of guava)
3 T cornstarch (to thicken)
6 T lime juice
For the filling:
16 oz cream cheese, softened (2 packets)
2 (14 oz) cans sweetened condensed milk
4 eggs
2 t vanilla extract
3 cups guava puree
Instructions
Prepare the guava purée:
Wash and cut guavas in half. Scoop out flesh, avoiding any brown areas.
Blend with ½ cup (or less) water until smooth.
Strain through a fine sieve to remove seeds. You should have about 6 cups purée.
In a saucepan, add guava purée, sugar, cornstarch, and lime juice.
Cook over medium heat, stirring until thickened (like a jam, about 10 mins). Let cool.
Make the crust:
Mix graham crumbs and melted butter.
Press into a 9x13 baking dish. Bake at 350°F (175°C) for 8 minutes. Let cool.
Prepare the filling:
Beat cream cheese until smooth.
Add condensed milk, eggs, and vanilla. Mix well.
Stir in HALF of the cooled guava mixture (reserve the other half for topping).
Bake the pie:
Pour filling into the crust.
Bake at 350°F for 35–40 minutes until set (slight jiggle in center).
Cool, then refrigerate for at least 3 hours.
Top & serve:
Spread the reserved guava mixture on top as a glaze.
Garnish with whipped cream or fresh guava slices.
Banana Flour Short Crust Pastry
140 grams of green banana flour
100 grams of butter or tallow
1/4 teaspoon of salt
60 grams of chilled water
Graham Crackers
2 cups whole wheat flour plus more for dusting (see note 1)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter softened
1 cup light brown sugar packed
3 tablespoons whole milk
1/3 cup honey
2 teaspoons vanilla extract
Instructions
To make the dough:
In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
In a stand mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together.Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated well and a soft dough forms, about 2 minutes.
Add the milk, honey, and vanilla extract. Mix until incorporated. The dough should be sticky and soft.
Divide the dough in two discs and wrap both in plastic and chill for at least one hour.
To roll and bake the dough:
Adjust oven rack to the middle position and preheat oven to 350 degrees. Generously flour your counter or a piece of parchment paper and place one ball of dough in the center.
Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin, about 1/8-inch thick. Slide the parchment paper onto a baking sheet and brush away excess flour. Repeat with remaining dough.
For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise, leave the dough uncut.
Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.
The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.r
Yield: This recipe makes 24 graham crackers.
King Arthur Graham Crackers
Ingredients
1 cup (113g) King Arthur Whole Wheat Flour or 1 cup (96g) King Arthur Whole Wheat Pastry Flour*
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1/4 cup (50g) granulated sugar
1/2 teaspoon table salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup (50g) vegetable oil
1/4 cup (85g) honey
2 to 3 tablespoons (28g to 43g) milk
additional milk, for glaze
cinnamon sugar, optional; for topping
*Also known as graham flour.
Instructions
Combine the whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder in a medium-sized bowl.
In a separate bowl, whisk the egg with the oil, honey, and 2 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough, adding more milk if necessary. Knead the dough gently until smooth.
Wrap the dough and chill it until firm, about 1 hour (or longer, if it's more convenient).
Preheat the oven to 300°F.
Divide the dough in half and, working with one piece at a time, roll the dough out about 1/16" thick onto a piece of parchment paper.
Transfer the rolled-out dough on the parchment paper to a baking sheet. Repeat with the second piece of dough.
Brush both pieces of dough with milk then sprinkle with the cinnamon sugar.
Bake the sheets of dough for 10 minutes, rotating the pans after 5 minutes.
Remove pans from the oven, and use a rolling pizza wheel or sharp knife to cut the sheets of dough into 3" x 2" rectangles; don't separate them, just cut them.
Return the cut crackers to the oven, and continue to bake for 18 to 20 minutes.
Turn off the oven, and open the oven door wide for 5 minutes. After the majority of the oven's heat has dissipated, shut the oven door, and let it cool down for 20 minutes with the crackers inside, this will help them become as crisp as possible.
Remove the crackers from the oven, transfer them to a cooling rack, and cool completely. Store the crackers, well-wrapped, at room temperature for up to a week; freeze for longer storage.