02 October 2013

Delicious Discoveries - Panetela Masa Real

It’s that time of year again, when the marketplaces roll out around World Showcase and the foodies flock to Epcot for the International Food & Wine Festival. It also means it is time to ramp up our annual recipes from the festival. This year, as a twist, we’re going to be highlighting recipes from years past that didn’t make it on to the 2013 menu.

We’re starting out the tour in San Juan, Puerto Rico back in 2009 with the sweet treat, because you deserve one, Panetela  Masa Real. Also known as Guava Cookies!


2 Cups All-Purpose Flour
1 ½ Cups Granulated Sugar
1 Cup (2 Sticks) Butter
1 Teaspoon Baking Powder
½ Teaspoon Salt
25 Ounces Guava Paste 
2 Eggs
Confectioners' Sugar (optional)


Pre-heat oven to 325°F
Grease bottom and sides of 15 x 10 x 1 jelly-roll pan
Cut guava paste into 1/8-inch slices (approximately 36 slices) and set aside
Cream butter and sugar in mixer until smooth, add eggs one at a time
Slowly add flour, baking powder and salt, do not overbeat
Spread half of dough into pan using a spatula or the back of a spoon
Place slices of guava paste on top of batter, end to end, until the batter is cover
Spread remaining half of the dough over the slices of guava paste
Bake for 30-35 minutes or until the top is golden brown and a wooden pick inserted near the center comes out clean
Cool completely and sprinkle with confectioners' sugar, if desired
Cut into 2-inch x 2-inch squares and store in an airtight container at room temperature

These guava cookies are real simple to put together and are done in almost no time! Not found in your everyday cupboard, guava paste is not going to be as tricky to find as you would think. We found it in the international section of our local grocery store without any trouble. Another note on the guava paste, you are likely going to have extra. Go ahead and slice it up and pair it with a smoky or salty cheese (we used a smoked Gouda and a Manchego) to snack on while you are baking!

You will need all of the dough for the cookies, so make sure you are careful to only use half of the dough for the bottom layer and half for top.

We thought the guava cookies would be overly sweet, but they were actually very balanced and seemed like a filled shortbread cookie. At first bite you will certainly taste the guava, but it won’t be overpowering. As the cookies set for a couple of hours or days they reach a point where the flavors are very reminiscent of an almond cookie. No matter if it is your first bite, or the last crumb, you will be happy you baked up a batch of the Panetela Masa Real!


hopemax said...

This recipe seems to be missing the amount of flour to use

Ryan P. Wilson said...

You're absolutely right, hopemax! I completely left off the main ingredient! It's been fixed, and thanks for the keen eye.