Guava Cake Bars Cuban Pastry (Print Version)

Buttery pastry layers filled with sweet guava paste, creating classic Cuban dessert bars perfect for any occasion.

# Components:

→ Dough

01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon fine sea salt
04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 teaspoon vanilla extract
08 - ⅓ cup whole milk

→ Filling

09 - 12 oz guava paste, sliced into thin strips

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Spread half the dough evenly into the prepared baking pan.
07 - Arrange guava paste strips in a single, even layer over the dough.
08 - Gently spread remaining dough over guava layer, using a spatula or damp fingers to cover completely.
09 - Bake for 38-42 minutes, or until the top is golden and a toothpick inserted into the pastry comes out clean.
10 - Allow to cool completely in the pan. Lift out using parchment and cut into bars.

# Expert Advice:

01 -
  • They taste like a fancy bakery treat but come together faster than you'd expect, especially when you're craving something that feels special without the stress.
  • The guava-and-cake combination is naturally tropical and comforting at the same time, making them perfect for everything from casual Tuesday afternoon snacks to impressing guests.
02 -
  • Bringing eggs and butter to room temperature isn't fussy; it's the difference between a silky batter and a grainy, curdled mess that bakes into dense cake.
  • Don't overmix the final batter once you add the flour—a few lumps are your friend, and vigorous stirring develops gluten that makes the cake tough instead of tender.
03 -
  • Slice these bars with a hot, dry knife (dip it in hot water and wipe it clean between cuts) for clean edges instead of the guava paste dragging and tearing.
  • If your guava paste seems too soft or sticky to slice into strips, refrigerate it for 15 minutes before slicing, or even freeze it for half an hour for easier handling.
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