Guava and Cheese Hamantaschen
Guava and Cheese Hamantaschen (The Nosher via JTA)
2 dozen hamantaschen
active: 30 min
(The Nosher via JTA) -- Guava, or guayaba in Spanish, is native to tropical areas such as Mexico, Central America, South America and the Caribbean. Because of its proximity and availability, the fruit is a part of many Latino cuisines.
Guavas have a strong tropical fragrance and floral taste notes similar to papaya and grape. They can be prepared a variety of ways (think smoothies, cocktails, glazed over grilled meats, and even fish), but is especially wonderful mixed with cheese, such as queso fresco, because it provides the sweet and salty element that is so irresistible.
If you cannot find queso fresco in your area, you can also use a mild feta (try soaking it in water to remove some of the saltiness). Another option is ricotta cheese supplemented with a nice pinch of salt.
Guavas can be found fresh from early spring through the winter, but in this recipe, I used a guava paste, which can be found year-round and is much easier to work with, as the many seeds have been removed.
You can find guava paste in the international section of most large supermarkets (I found mine at ShopRite), and there is even kosher-certified guava paste. Please note: In this particular recipe, you want to make sure to use paste and not jelly, as jelly can ooze out too much.