The pay de guayaba is a Cuban guava pie, made with homemade buttery dough and a melting filling made from guava paste. Simple, fruity and very fragrant, this recipe honors one of the most emblematic ingredients of Cuban desserts: guayaba.

In Cuba and in Cuban diaspora cuisine, guava is used in the form of paste, jelly or jam. Its dense, naturally gelled texture makes it easy to integrate into pastries, turnovers, cookies and pies.

In this version, the guava paste is simply heated with a little water to make a smooth filling, then poured into a homemade pie crust. Then everything is covered with lattice pie crust before baking until you get a golden, melting and intensely flavored pie.

What is the pay de guayaba?

The pay de guayaba is a guava pie prepared with a sweet or shortbread dough and a filling made from guava paste. The word “pay” here refers to a pie, while “guayaba” means guava in Spanish.

It is a simple and very fragrant dessert, reminiscent of other Cuban guava pastries such as pastelitos de guayaba or masa real. Guava paste provides a dense, melting and fruity texture, very different from a classic jam.

Why use guava paste?

Guava paste is ideal for this type of pie, as it is firmer than jam and holds up well when baked. It melts slightly when heated with a little water, then returns to a melting texture after cooking.

Guava is naturally rich in pectin, which is why it lends itself particularly well to fruit jellies, jellies, jams and pastry fillings.

It also allows you to obtain a very concentrated, sweet, tangy and tropical guava taste, without the need to prepare a fresh fruit compote.

Pay de Guayaba, pastelitos and masa real: what are the differences?

The pay de guayaba is a whole pie to share, often covered with lattice dough. Guayaba pastelitos are small Cuban puff pastries filled with guava paste, sometimes with cream cheese. Masa real, on the other hand, is more like a cake or a soft biscuit filled with guava.

These three desserts have one thing in common: they use guava paste as the main filling, an ingredient that is very present in Cuban and Caribbean pastry.

How to make a successful melt-in-the-mouth guava pie?

The secret is to loosen the guava paste before pouring it over the pie shell. Simply cut it into cubes and heat it with a little water, until you get a smooth and homogeneous preparation.

Let it cool for a few minutes before filling the dough, to avoid softening the pie crust. The lattice must be thin, to cook evenly and let the reddish-orange filling show.

How to serve the pay de guayaba?

The pay de guayaba is eaten at room temperature, as a dessert or as a snack. It can be served on its own, with coffee, tea, a scoop of vanilla ice cream or a spoonful of crème fraiche.

For an even more Cuban version, it can be accompanied by a strong Cuban coffee or a little cream cheese, the combination of guava and cheese being very popular in several Latin and Caribbean cuisines.

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5 from 2 votes

Pay de guayaba – Cuban pie with guava paste

The pay de guayaba is a Cuban guava pie, made with homemade buttery dough and a melting filling made from guava paste. A simple, fruity and fragrant Cuban dessert, perfect for a snack or the end of a meal.

Prep time25 minutes mins

Cooking time30 minutes mins

Resting Time40 minutes mins

Total time1 hour hr 35 minutes mins

Type of dish: Dessert, Pastry, pie

Cuisine: Cuban

For: 8 personnes

Author: dumplingsandmore

Ingredients

• For the dough
• 250 g flour
• 125 g butter, softened, diced
• 2 eggs
• 2 tablespoons sugar
• 1 pinch salt
• 6 cl water
• For the filling
• 1 Box of Guava paste diced
• 6 cl water

Preparation

• Place the flour in a large bowl and form a well.
• Add the softened butter, 1 beaten egg, sugar and salt.
• Gradually add the flour to the mixture, then add the water little by little until you get a homogeneous dough.
• Form into a ball, cover and leave to rest for 30 minutes in the refrigerator.
• Dice the guava paste and place it in a saucepan with the water.
• Heat over low heat, stirring, until you get a smooth and homogeneous filling. Set aside and let cool.
• Divide the dough into two equal-sized pieces.
• Roll out the first piece of dough thinly on a lightly floured work surface.
• Line a buttered 20 cm diameter round pie pan.
• Pour the guava filling over the pie crust and spread evenly.
• Roll out the second piece of dough and cut thin strips of dough.
• Arrange the strips on the pie in criss-cross shapes.
• Brush the dough with the second beaten egg.
• Bake at 180°C for 40 minutes, until the pie is golden brown.
• Let cool before removing from the pan and serving.

Notes

Guava paste is firmer than jam. It should be heated with a little water to obtain an easy filling to spread.

Let the filling cool before pouring it over the pie shell, so as not to soften the dough.

For a more gourmet version, serve the pie with cream cheese, crème fraîche or a scoop of vanilla ice cream.

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FAQ: Frequently asked questions about Cuban pay de guayaba

What is Pay de guayaba?
The pay de guayaba is a Cuban guava pie, prepared with homemade dough and a filling made from melted guava paste.

Where to find guava paste?
Guava paste can be found in Latin American grocery stores, some Caribbean grocery stores, or online. It often comes in blocks or packets.

Can you substitute guava paste for jam?
Yes, but the result will be more liquid and less faithful to the recipe. Guava paste is denser than jam and holds up better when cooked.

Why heat guava paste with water?
This allows it to be softened and to obtain a smooth filling, easy to spread on the pie crust.

Can you make guava pie ahead of time?
Yes. The pay de guayaba can be prepared the day before and stored at room temperature or in the refrigerator depending on the heat of the room.

What to serve pay de guayaba with?
It can be served with coffee, a scoop of vanilla ice cream, fresh cream or a mild cream cheese.