These heart-shaped guava hand pies are great for Valentine’s Day. With a crispy crust and a delicious, fresh and tropical filling.
Valentine's Day is just around the corner. Do you bake or cook something special? or is it just any other day?
Although these hand pies are heart-shaped, you can make them any shape you want. Round, empanada like, rectangular (like pop-tarts), or squares. They are great for any occasion.
Do you enjoy making pastries? I always run away from pie crust.
Paraguay is hot and humid. I can't seem to keep the dough chill long enough.
So this post is about making the perfect pie crust.
I think the quality of the ingredients is very important to have a flaky crust rather than a hard (yep, I had one like that!) or soggy one.
This dough uses butter. It's very important to keep the butter and then the dough, cold.
You want to see little pieces of butter before you roll it out.
When the cold dough hits the hot oven, those bits of butter create little pockets in the dough, which then makes a flaky crust, similar to puff pastry dough
The day I made my dough it was so hot. I had to put my dough in the freezer several times 🙁 made the whole process take so much longer than usual.
Almost in each
I know, it's a little bit annoying to wait until your dough has firmed, but the result is amazing. It's worth waiting for.
Of course, if your kitchen is not too hot like mine, you won't need to put your dough in the fridge as often as I did.
These pies are filled with guava jam. You can fill them with whatever jam you like.
I think I would like one filled with Nutella and raspberry jam ... mmm .. maybe next time!
Crust recipe from Smitten Kitchen.
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These heart-shaped guava hand pies are great for Valentine's Day. With a crispy crust and a delicious, fresh and tropical filling.
- 2 1/2 cups flour (312g)
- 1 tablespoon sugar
- 1 teaspoon table salt
- 1 cup butter (8 oz. / 227g)
- 1/2 cup cold water
- 1/2 cup guava jam
- 1 egg beaten mix with
- 1 teaspoon water
- 1/2 cup powdered sugar mixed with
- 2 teaspoon milk
Freeze butter. Grate it and freeze it again.
Whisk flour, sugar, and salt together. Add frozen butter. Add 1/2 cup of cold water and mix with a spatula. If the dough hasn´t come together yet, add more water, but only a tablespoon at a time (mine needed 2 more tablespoons).
Knead it gently, only until the dough comes together. You want to see little pieces of butter like the picture above. Divide the dough into 3 equal portions. Chill the dough for about an hour or freeze it for 20 minutes before rolling.
I prefer to roll my dough on parchment paper. It makes it easier to transfer the dough and it doesn´t need as much flour as when done on the counter.
Flour the parchment paper, put the dough in the center, add a little more flour and cover it with another piece of paper. Roll out the dough. If your dough is still firm, you can cut in now. If you see that starts to soften, slide it onto the back of a tray and chill it in the freezer until firm again.
Cut the dough with a cookie cutter. Put the hearts on a tray lined with parchment paper. Brush the borders around the filling with egg wash. Place a second dough heart on top of each filled heart. Brush each pie with egg wash.
Bake at 425°F / 218°C for about 15 minutes or until golden brown. Remove the pies from the oven and allow them to rest for 10 minutes before drizzling some icing.
Is very important to keep the butter and then the dough cold.
These hand pies keep well at room temperature for up to 3 days.