John Myers
Ingredients for 4 servings:
- 4 guavas, as large as possible
- 50 g jelly (guava jelly or other jam)
- 4 sheets of pastry (phyllo pastry)
- 100 g butter
- 50 g powdered sugar
- 4 sprigs of chives
- 50 g almonds, grated
- 50 g butter
- 50 g sugar
- 100 g dark chocolate
- 70 ml cream
- 30 ml water
- cardamom
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
melts on the tongue, also works with apples or quinces
First, mix or knead the ground almonds, sugar, and softened butter into a smooth paste. Peel the guavas and remove the core and hard seeds from the bottom. This is much easier with larger fruits. Be careful, as the seeds won’t chew. Fill the opening with jam or jelly. Divide the filo sheets in half lengthwise. Lay them out in a cross shape and generously brush with melted butter. Now spread the almond paste, about 5 centimeters in diameter, in the center and place the filled guavas on top. Fold the ends of the filo pastry upwards and tie them together with blanched chives. Dust with powdered sugar and bake on baking paper in a preheated oven at 180 degrees Celsius for 15 minutes. Check regularly to ensure the pastry doesn’t overcook. Meanwhile, melt the chocolate and water in a double boiler. Pour in the heated cream and mix well. Season to taste with crushed cardamom. To serve, first spread a layer of chocolate on the plates and place the baked pastry bags in the center. Serve hot.
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