Mini Panela Guava Tarts with Cinnamon Crema
I’m always ready for the next get-together, game-night or girls night in. Simply put I enjoy hosting, feeding and entertaining people at my home. I’ve become quite the pro at keeping a few key essentials in the pantry and bar that I can use to easily whip up a fabulous spread for my guests.
In my pantry you can always find a few varieties of crackers, olives and fruit jams plus guava paste. In my fridge you will find a variety of Cacique® cheese, a few bottles of sparkling waters and wine plus a package of puff pastry. With these items I can easily entertain any day of the week and create amazing sweet or savory nibbles for my guest.
Today I want to share with you an easy dessert that pairs two of my favorite go-to items guava paste and Cacique® panela cheese. These mini tarts are a spin on the classic Cuban pastelito with a nod to my Mexican heritage. Using Cacique® Crema and freshly grated cinnamon I whisked together a lightly sweetened cream to brush over the puff pastry for a touch of sweetness and used grated piloncillo for crunch.
My simple panela and guava tarts are so easy to make, yet bursting at the seams with savory sweet goodness. Store bought puff pastry is sliced, lightly brushed with a sweet cinnamon crema, sprinkled with grated piloncillo and topped with slices of Cacique® Panela cheese and guava paste before being baked until golden. Warm from the oven served with extra cinnamon cream they are the perfect entertaining dessert!
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
- 16 slices of guava paste
- 1 (12 oz) pkg of Cacique® Panela Cheese
- 3 teaspoon freshly grated cinnamon
- 1 cup Cacique® Crema Mexicana
- ½ cup freshly grated piloncillo
- 1 sheet of puff pastry, thawed
HOW TO MAKE IT
- Preheat oven to 400F and line a baking tray with parchment paper. Lightly whisk together Cacique® Crema and grated cinnamon; set aside until ready to use. On a lightly floured cutting board roll out your thawed puff pastry sheet. With a sharp knife or pizza cutter slice puff pastry into 16 squares. Place on parchment line baking sheet.
- With a paring knife lightly score a border around each tart and prick a few holes in the middle of each tart. Brush edges with cinnamon crema, sprinkle with grated piloncillo and place in freezer for 10 minutes.
- When ready to bake place a slice of panela cheese on each tart and top with a slice of guava paste. Bake for 15 minutes or until lightly golden brown, serve warm with additional cinnamon crema.
