Cheese fingers with guava paste are one of the most popular and coveted appetizers in Colombia. The aroma of warm, sweet guava and cheese coming from the local bakeries permeate the afternoon air throughout the city, making this delight an irresistible snack for everyone.
I looked forward to those cheese fingers during my afternoon neighborhood strolls that always ended at my favorite bakery. At 4 o’clock, on the dot, those tasty desserts came out of the oven ready to be enjoyed with a “gaseosa”, or fizzy drink, to hold me over until dinnertime.
Now that I don’t live in Colombia, I don’t miss them because I have been able to continue to enjoy them in my own kitchen. This recipe I share with you is similar to the recipe from the local bakery I frequented in Colombia. The fresh out-of-the oven aroma is just as delicious as it was back then.
There are two ways to prepare them: You can fry the cheese fingers with enough oil or bake them as my recipe states. Because I love cheese, I decided to incorporate two different varieties: Cacique® Cotija cheese (similar to Colombian costeño cheese), and Cacique® Queso Fresco. You can also use Cacique® Panela cheese, which gives a soft, mild texture with delicious texture.
These cheese fingers with guava paste are the perfect snacks and party appetizers. My daughter loves to include them in her lunchbox. It’s the perfect sweet ending to her school lunch.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 2 cups flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup butter
- 1/3 cup cold water
- 2 eggs, divided
- 5 oz Cacique® Cotija Cheese
- 5 oz Cacique® Queso Fresco or Cacique® Panela Cheese
- 10 oz guava paste
HOW TO MAKE IT
- Preheat oven to 350°F.
- In a large bowl, combine flour, baking powder, sugar, salt and butter. Mix thoroughly until dough begins to form. If mixture is too dry, add a water by tablespoons until dough is malleable. Add 1 egg to the dough and continue to knead with hands until dough is smooth. Cover bowl with plastic wrap and let dough rest for 20 minutes.
- While dough rests, slice cheeses and guava paste in thick 1-inch slices.
- Extend dough with Rolling pin on a floured work surface to 1/4 –inch thick and slice dough in long strips. Roll a slice of cheese with a slice of guava, wrapping a long piece of dough along filling. Pinch ends to seal the pastry. Repeat with remaining ingredients and place them on a non-stick baking sheet.
- Beat remaining egg in a small bowl. Brush each pastry with beaten egg. Bake for 20 minutes or until golden brown.