I remember being in my grandparents’ kitchen at breakfast time perched on a chair and my eyes fixed on the small toaster oven: I knew what was about to come out of it and I knew I was going to love it. Steaming rolls of pastry encased a rich and sweet guava filling that would have been enhanced with a slice of queso fresco – It was the best breakfast I could be served as a child and it still ranks as one of my favourite treats. One that I love making to mark special occasions, this will be making an appearance at my breakfast table throughout January to give our day a touch of home and scare away the feelings of longing for another Holiday season with loved ones.
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Home warming Guava Cannons (Cañones de Guayaba)
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
Warm, flaky pastry filled with sweet and tangy guava paste, perfect for a comforting breakfast or special treat.
Ingredients
- 1/3 cup (75g) vegetable shortening
- 1/2 cup (100g) butter
- 2 cups (225g) all-purpose flour
- Pinch of salt
- 1/2 - 1 cup (120-240 ml) cold water
- 300g guava paste
- Optional: slices of queso fresco for serving
Instructions
- Place the butter and the lard in the freezer as they need to be rock hard before they’re mixed with the other ingredients.
- Meanwhile sift the flour and salt into a mixing bowl.
- Take the butter and lard out of the freezer, open it up and use some of the foil to hold the end with, dip in the flour and grate it on a coarse grater placed in the bowl over the flour.
- Use a palette knife or wooden spoon to mix the grated butter and lard with the flour (don’t use your hands) until the mixture is crumbly.
- Add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together.
- Wrap the dough in cling film or put it in a plastic bag and chill it for 30 minutes in the fridge.
- Roll out the pastry on a floured surface to form an oblong (as thin as you can), cut it into three strips and divide the sausage mix into three parts too, making three long rolls the same length as the strips of pastry.
- Spread two tbsp of guava paste per strip.
- Brush the egg along one edge, fold the pastry over and seal it as carefully as possible.
- Lift the roll up and turn it so the sealed edge is underneath.
- Press lightly, cut into individual rolls of about 15cm each and brush with beaten egg.
- Repeat until you have ran out of pastry and guava paste.
- Place the rolls in a buttered baking tray and cook at 180C (gas mark 5) for 30 minutes.
- Once ready, cut lengthwise and add a little piece of queso fresco if you want.
Notes
- For best results, ensure the butter and shortening are very cold before mixing into the flour.
- The dough can be prepared a day in advance and stored in the refrigerator.
- Serve with queso fresco for an authentic touch.
- These pastries are best enjoyed warm, but they can be reheated in a toaster oven.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Latin American
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 12
- Sodium: 150
- Fat: 20
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 35
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Frequently Asked Questions
Why do the butter and shortening need to go in the freezer before using?
The recipe requires the butter and shortening to be rock hard before being grated into the flour. Cold fat creates a flaky, layered pastry by keeping the fat in distinct pieces throughout the dough; if the fat is warm and soft, it will blend fully into the flour and result in a dense, non-flaky crust.
What is guava paste and where do I find it?
Guava paste is a thick, sweet-sour confection made from guava fruit that is sold in blocks or tins and used widely in Latin American baking. The article describes it as “rich and sweet” with a sour note that pairs perfectly with the buttery pastry. Look for it in Latin American grocery stores or in the international aisle of larger supermarkets. 
Can I make the dough ahead of time?
Yes — the notes say the dough can be prepared a day in advance and stored in the refrigerator, which also helps keep the fat cold and makes the pastry even flakier. The recipe also says the pastry needs to be chilled for at least 30 minutes after making.
What does queso fresco add, and is it essential?
Queso fresco is listed as optional — the article mentions it as the traditional accompaniment from the author’s childhood memories, where a slice placed inside the warm pastry added a mild, milky contrast to the sweet guava filling. The recipe notes to add a small piece after cutting the rolls open once baked.
