Table of Contents
Peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste. Beat butter, Crisco with sugar, then beat in egg yokes. Sieve flour, baking powder and salt and fold into butter/egg mixture. Add vanilla. Divide dough in 3 balls. Refrigerate 1/2 hour until firm.
PER SERVING % DAILY VALUE Peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste. Beat butter, Crisco with sugar, then beat in egg yokes. Sieve flour, baking powder and salt and fold into butter/egg mixture.
In a large bowl combine the flour, baking powder and salt and stir well. Mix in the shortening. Add the milk and egg and mix well to form a soft dough. Knead until smooth. Roll out the dough on a floured board. Spoon on the cooked guava and spread evenly. Roll up the dough into a log with a guava spiral. Carefully seal the edges.
PER SERVING % DAILY VALUE Peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste. Beat butter, Crisco with sugar, then beat in egg yokes. Sieve flour, baking powder and salt and fold into butter/egg mixture. Add vanilla. Divide dough in 3 balls. Refrigerate 1/2 hour until firm.
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