Guava and Crema Fritta with Cinnamon Sugar

Steps

1. 1

   Make the pastry dough

   • In a large bowl, whisk together flour and salt.
   • Add cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
   • Add the ice water a few tablespoons at a time, gently mixing with a fork until the dough just comes together.
   • Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

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   Ready when: Dough is cohesive and holds together when squeezed

   Tip: Keep the butter cold and don't overwork the dough—overworking makes the pastry tough and heavy. Ice water is key.

2. 2

   Prepare the crema filling

   • Pour milk into a small saucepan and heat over medium-low heat until it steams but doesn't boil.
   • In a separate bowl, whisk egg yolks with granulated sugar until pale and thick, about 2 minutes.
   • Sift cornstarch over the egg mixture and whisk until smooth.
   • Slowly pour the hot milk into the egg mixture while whisking constantly to avoid scrambling the eggs.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 2–3 minutes until it thickens and coats the back of a spoon.
   • Remove from heat, stir in vanilla extract, and let cool to room temperature, stirring occasionally.
   • The crema will thicken more as it cools.

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   Ready when: Custard coats the back of a spoon and shows a clear path when you run your finger across it

   Tip: Whisk constantly when adding hot milk to avoid curdling the eggs. A slow pour with constant whisking is essential.

3. 3

   Roll and cut pastry circles

   • On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thickness, dusting with flour as needed to prevent sticking.
   • Using a 9-inch (23 cm) round pastry cutter or glass, cut out 12 circles.
   • Place them on parchment-lined trays and keep covered with plastic wrap or a damp kitchen towel so they don't dry out.

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   Ready when: 12 pastry circles are cut and ready to fill

   Tip: Keep the dough cold while rolling and cutting. If it becomes warm and sticky, refrigerate it for 10 minutes before continuing. A thin, even thickness ensures even cooking.

4. 4

   Fill the pastry circles

   • Lay one pastry circle on a clean surface.
   • Spoon about 1 tablespoon of cooled crema into the center of the circle, leaving a ½-inch (1.25 cm) border.
   • Top the crema with a few small pieces of guava paste (about ½ teaspoon total).
   • Fold the pastry in half over the filling, creating a half-moon shape, and press the edges firmly to seal.
   • Use the tines of a fork to crimp and seal the edges further, ensuring no filling escapes.
   • Repeat with remaining circles, crema, and guava paste.
   • Place filled pastries on parchment paper.

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   Ready when: 12 filled pastry half-moons with firmly sealed edges

   Tip: Don't overfill or the pastry will burst when frying. The seal is critical—work the fork all around the edge to make sure nothing leaks during frying.

5. 5

   Heat the oil for fryingOven 350°F / 175°C

   • Pour neutral oil into a heavy-bottomed pot or large deep skillet to a depth of at least 2 inches (5 cm).
   • Heat over medium-high heat until an instant-read thermometer reads 350°F (175°C).
   • This temperature is critical—too cool and the pastry will be greasy; too hot and it will brown before the inside cooks through.
   • Maintain this temperature throughout frying by adjusting heat as needed.

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   Ready when: Oil reaches 350°F (175°C) on an instant-read thermometer

   Tip: Use an instant-read thermometer to monitor temperature. If you don't have one, test with a small piece of dough—it should sizzle and rise to the surface in about 1 second.

6. 6

   Fry the pastries in batchesOven 350°F / 175°C

   • Working in batches of 3–4 pastries so you don't crowd the pot, carefully slide the filled pastries into the hot oil.
   • Fry for 2–3 minutes on the first side until deep golden brown.
   • Using a slotted spoon or spider strainer, flip them carefully and fry the other side for another 1–2 minutes until evenly golden and crispy all over.
   • Transfer to a wire rack lined with paper towels to drain.
   • Check the oil temperature between batches and adjust heat to maintain 350°F (175°C).

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   Ready when: Pastries are deep golden brown on both sides and float at the surface

   Tip: Don't flip too early or the pastry will tear. Let the first side develop a firm crust. Use a spider strainer rather than tongs for safer flipping.

7. 7

   Coat with cinnamon sugar while warm

   • While the pastries are still warm, combine cinnamon and granulated sugar in a shallow dish.
   • Brush each warm fritta lightly with melted butter on both sides, then immediately dip or roll it in the cinnamon-sugar mixture, coating both sides evenly.
   • Place on a wire rack to cool slightly before serving.

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   Ready when: All pastries are evenly coated with cinnamon sugar

   Tip: Apply the coating while the pastries are still warm so the butter helps the cinnamon sugar adhere. Work quickly so the coating sticks before the pastries cool completely.