Guava Danish Recipe

Prepare dough

Warm the milk to about 95–105°F (warm, not hot). In a large bowl or stand mixer fitted with a paddle, combine 2 cups of the flour, granulated sugar, instant yeast, and salt. Add the warm milk, melted cooled butter, and eggs. Mix on low until combined, then increase speed and mix 1–2 minutes until a sticky, homogeneous dough forms.

First rest and add remaining flour

Scrape the dough into a lightly floured surface. Gradually add remaining 2 cups flour as needed until the dough is soft and slightly tacky but manageable (you may not need every last bit). Form into a ball, cover, and let rest 20 minutes at room temperature.

Prepare butter block for laminating

While dough rests, place the 12 tbs cold butter between two sheets of parchment. Pound and roll into a 7x9 inch rectangle about 1/4 inch thick. Chill until firm but still pliable (15 minutes) — should be cold but not rock solid.

Roll and enclose butter (book fold)

On a lightly floured surface, roll the dough into an 11x14 inch rectangle about 1/4 inch thick. Place the chilled butter block centered on the lower two-thirds of dough. Fold the top third of dough over the butter, then fold the bottom third up (like a business letter) so butter is fully enclosed. Seal edges by pinching lightly and refrigerate seam-side down for 20–30 minutes.

Laminating — 3 turns

Perform three single turns: roll dough to a 10x16 inch rectangle, fold into thirds (tri-fold), rotate 90°, refrigerate 20–30 minutes between each turn to keep butter firm. Keep bench lightly floured and avoid pressing out butter. After 3 turns, chill dough for at least 30 minutes (or overnight) until firm.

Shape danishes

On a lightly floured surface, roll dough to 12x18 inches, thickness about 1/8–3/16 inch. Cut into 12 rectangles roughly 4x6 inches. For each rectangle, fold the four corners toward center leaving a small square center exposed to hold filling, or make classic envelope shapes: score a small square in center (do not cut through), cut shallow diagonal slits at corners (or cut 1-inch triangles from each short end) and fold corners toward center to create a well. Transfer to parchment-lined baking sheets, spaced about 2 inches apart.

Make guava filling

Chop guava paste into small pieces and place in a small saucepan with 4 tablespoons water. Warm over low heat, stirring, until guava paste melts into a thick, spoonable paste — 5–8 minutes. If too thick, add a splash more water. Stir in 1 teaspoon lime juice to brighten. Taste and adjust sweetness or acidity. Allow to cool slightly; the mixture should hold shape but be soft enough to spoon.

Prepare glaze

In a small bowl whisk confectioners' sugar with 2 tablespoons milk until smooth and pourable but thick enough to hold on top of the danish. If too thick add a few drops more milk; if too thin add more confectioners' sugar. Set aside until pastries are cool enough to glaze.

Fill danishes

Spoon about 1 to 1 1/2 tablespoons guava filling into the center well of each shaped danish. Gently press to settle but do not overfill — filling should stay within the pocket.

Egg wash

Preheat oven to 375°F (190°C). Whisk together 1 egg and 1 teaspoon water to make egg wash. Lightly brush exposed pastry edges with egg wash, avoiding the filling itself.

Bake

Bake danishes on the middle rack for 16–20 minutes, until puffed and deep golden brown. Rotate the sheet halfway through if your oven bakes unevenly. Watch closely near the end to avoid overbrowning.

Glaze and finish

Remove danishes to a cooling rack. When warm (not piping hot), drizzle or spread the prepared confectioners' sugar glaze over the guava topping and pastry edges as desired. Optionally dust edges lightly with powdered sugar. Let glaze set 10–15 minutes before serving.