One delicious and popular Cuban dessert that I grew up eating was always pastelitos de guayaba y queso. In other words, little guava cream cheese pastries. Not only does my grandmother make them several times a year but they sell them just about anywhere in Miami. In every bakery. Every single grocery store. And every cafeteria with a walk-up window. Super cheap, super unhealthy, completely unlike my Guava Cream Pie Bars.
They are crispy sheets of puff pastry filled with decadent, custard-like guava and warm cream cheese wrapped up and sprinkled with sugar before baking. Just scrumptious! In lieu of not eating these, Guava Cream Pie Bars came to mind. They might not be wrapped in puff pastry but they are beyond anything I could have ever imagined. The creamy guava and cream cheese custard caramelized over our Homemade Piecrust. These might be the first of their kind on the blog; yet, they won’t be their last.
My wife and I opened a new door to pie land back when we made our Upside Down Passionfruit Pie and discovered we could use frozen fruit pulp from the Hispanic section. Not juice concentrate and not full of added sugar, either. They sell legit bags of frozen fruit pulp that is absolutely delish. Yay for Cuban treats made healthy! Insert Guava Cream Pie Bars here. Craving satisfied, belly full. Yas queen.
These Guava Cream Pie Bars are great for a summer gathering or just a family barbecue. You can even store them in little Tupperware of on-the-go. Pure decadence inspiring your taste buds with the Caribbean, these Guava Cream Pie Bars are a healthy way to make a luscious Cuban treat possible.
Guava Cream Pie Bars
Pure decadence inspiring your taste buds with the Caribbean, these Guava Cream Pie Bars are a healthy way to make a luscious Cuban treat possible.
Prep time: 20 mins
Cook time: 2 hours 20 mins
Total time: 2 hours 40 mins
4 egg yolks
⅓ cup raw honey
1 bag guava pulp, thawed
6 oz vegan cream cheese
Follow recipe for Homemade Piecrust. Bake in a square pan. Remove from oven. Allow to cool.
Thaw guava pulp.
Separate egg yolks into a bowl. Add guava and honey. Whisk until thick. Slowly mix in cream cheese.
Use a strainer to pour pie bar filling into your pan.
Bake for 1 hour. Allow to cool.
Refrigerate for 2 hours or until firm. Cut into bars.