Guava Pastries taste even better if you add some cream cheese. Just add like half the amount of paste he used per pastry and then add an equal amount of cream cheese, close them then bake. Delish.
As a Cuban American I approve this message. Equal parts cheese with guava is the best way to go. Cream cheese or another white mild cheese every time for the win.
I LOVE guava paste but it's so hard to find locally!!! I once had a big block and put it in all kinds of things: biscuits, scones, pastries, and cookie sandwiches with a bit of cheese or creamed something (can't exactly remember)😊❤
We are working on getting the thumbnail error fixed right away. We apologize for posting the wrong thumbnail and recognize the effect of this error. Thank you for your patience we will have it fixed ASAP.
We have a family favorite that I always make for the winter holidays. It is a Swedish cookie called Pepperkakka. My aunt Ruthie taught me how to make them and I cherish that memory. You can find similar cookies in the stores but I don't know many people who make them from scratch. They are intimidating because you have to roll them so thin and the dough can break when you are making them, but my Aunt Ruthie taught me some techniques to deal with those challenges. They are thin, delightfully crispy, sweet and spicy, and melt in your mouth. You make them much like any cookie cream the butter, and sugar together, add the egg, then add the dry ingredients. You only put half the flour in the batter. You use the rest to liberally flour the board while you roll them out. Cut like a sugar cookie then dust off with a pastry brush and place on the baking pan. I love Beryl's work here on PBS and own youtube channel. She has so much talent, compassion and makes everyone feel included.
Los patelillos de guayaba son buenisimos con Cafe. They are really good with coffee and even better if you make 1/2 guava paste and 1/2 cream cheese. Uhhhh... yeah...
They sell musubi in Alaska because of the large demand from the Hawaiian, Samoan, Tongan, and Japense combined populations. I used to eat musubi for a quick bite for breakfast. Alaska also has a thriving Philippino culture, just as some parts of Hawaii. Haupia, is a good Hawaiian dessert. I belive that's how it's spelt, but I'll double check anyway. I would of been cool if you used the Hawaiian state flag as well.
Snack suggestion: popcorn with melted butter, nutritional yeast, Korean chili flakes and soy sauce. I use an air popper and about 2-3 tablespoons of butter per 1/2 cup popcorn kernels.
Yummy thanks for that suggestion, making tonight to binge watch netflix🎉 if u like fun treats, I just made s'more Kristie treats. Swap out rice krispies for golden grahams, brown the butter and broil the marshmallows to slightly char and add some chocolate chips and they were to die for 😊
Pastelillos de guayaba are great, bu I prefer something different my mom makes. They're called "bolsitos gloria", they're a round pastry ball filled with guava paste and cream cheese with some cinnamon sprinkled on top.
I love these recipe videos!! And I love baking with guava paste, even though it's ridiculously difficult to find locally. If only it didn't have quite so much sugar... I'm a Type 1 diabetic 😢
@@TheCoquitoLady absolutely! never pass up a pastelillo opportunity!! tbh it was so cool to see this video, because it never occurred to me to make them at home before. in california they're not easy to find in bakeries so now i feel encouraged to try making them myself sometime when i'm feeling nostalgic. 😄
LoL, I've used both Pepperidge and the brand in video. Both are awesome. Not sure what happened to Josh's dough! Ha should've been so easy. It was all fluffy? Maybe they nooked it or something to defrost before idk. I'd still eat them though! Josh's final product reminded me of the beignets from NOLa 🥰
@@TheCoquitoLadyI was going to say, the pastry dough is way too warm. I think they may have tried to defrost another way (ahem… microwave) or else he left it on the counter too long to defrost.
@@Jvhro1947 I suspect he wasn’t commenting on a difference between flags, but was instead making a lowbrow, redneck sort of comment about Hispanic people.
Uh... fry that spam up with soy sauce and brown sugar! Then wipe a smear of hoisen or oyster sauce on a piece if meat first... and you need WAY more furikake. js
@@mostlyvoid.partiallystars * correction * that measurement is - per slice of spam - i sprinkle right on top of each. it melts into the hot spam and flavors it. keep the flame medium low - you dont wanna burn that sugar
The website also often messes up the recipes as in only showing name and ingredients but no instructions . . . Looks like they are not given the time to do their work
So the title says DOMINICAN REPUBLIC, the thumbnail photo is the flag of ECUADOR and the video is with a recipe from PUERTO RICO. Three completely different countries. This is hontestly astounding and so incredibly disrespectful that I am out of words. Get a better team.
@@SingingSealRiana I doubt she did the thumbnail on this. I can see her doing the video and then handing the footage to someone else who edited it and then someone else did the graphics and thumbnail. Like you said, this isn't her usual style.
The thumbnail now seems to imply that Puerto Rico is not part of the US. This is a bit galling and off-putting. It's especially distressing that the video is dealing with Hawaii and Puerto Rico, both islands that have been impacted by US colonialism that are both part of the USA and home to US citizens -- but the thumbnail just says "US" and "Puerto Rico" as though PR was a foreign country.
As a purto rican this is a non issue. I prefer being addressed as puerto rican not an American. And as the first commenter in this thread said, we are our own thing despite being owned by the US.
@ElJosher Now that that is out of the way, is your go-to snack sweet or savory? I've had a couple of versions: of the spam/rice/nori snack. it's one of my favorite things for breakfast. If you've had the guava hand pie, are you team cream cheese or teem all guava? I haven't had either, but I'm guessing I'm team cream cheese. I'll find out as soon as I try each. All ingredients are added to my next insta cart.
@@gailradcliffe5533 can’t say I’m team sweet or savory I love both. When it comes to hand pies or the patelillos de guayaba shown in this video I prefer it without cream cheese, but I do love the cream cheas and guava combo. Can’t go wrong with either of em. Yet my favorite pastry is what we call quesito. It is the same puff pastry but filled with slightly sweetened cream cheese, rolled, and then covered with a glaze or a basic hard setting icing. The biscuits dough sounds intriguing, might have to try it as well.
It's not the first time you mess up the flags and it's ignorant and disrespectful. We really dont need to feed the stereotype that "Americans are uneducated", which might actually offend Ecuadorians.
CORRECTION: We have now updated the thumbnail to accurately display the correct flags. We apologize for the oversight.
Guava Pastries taste even better if you add some cream cheese. Just add like half the amount of paste he used per pastry and then add an equal amount of cream cheese, close them then bake. Delish.
I like them that way too! Nom
Yeees also, guava + queso fresco = ❤ it’s a match made in heaven, sooo good you should all try guava pastries with cheese
I also love a small cube of guava paste, a cube of manchego, and Marcona almonds together, if I'm too lazy to bake.
As a Cuban American I approve this message. Equal parts cheese with guava is the best way to go. Cream cheese or another white mild cheese every time for the win.
I LOVE guava paste but it's so hard to find locally!!! I once had a big block and put it in all kinds of things: biscuits, scones, pastries, and cookie sandwiches with a bit of cheese or creamed something (can't exactly remember)😊❤
I love to watch Beryl and this is the fun, educational show that I think everyone can love!
Lol...did Beryl yell, "I need an adult!"? That cracked me up so hard!!!
@yefefiyah She's adorable and the type of person you hope for as a neighbor.
We are working on getting the thumbnail error fixed right away. We apologize for posting the wrong thumbnail and recognize the effect of this error. Thank you for your patience we will have it fixed ASAP.
We have a family favorite that I always make for the winter holidays. It is a Swedish cookie called Pepperkakka. My aunt Ruthie taught me how to make them and I cherish that memory. You can find similar cookies in the stores but I don't know many people who make them from scratch. They are intimidating because you have to roll them so thin and the dough can break when you are making them, but my Aunt Ruthie taught me some techniques to deal with those challenges. They are thin, delightfully crispy, sweet and spicy, and melt in your mouth. You make them much like any cookie cream the butter, and sugar together, add the egg, then add the dry ingredients. You only put half the flour in the batter. You use the rest to liberally flour the board while you roll them out. Cut like a sugar cookie then dust off with a pastry brush and place on the baking pan.
I love Beryl's work here on PBS and own youtube channel. She has so much talent, compassion and makes everyone feel included.
mmmm guava jam - guava & cheese empanadas are amazing
omg yum!
Los patelillos de guayaba son buenisimos con Cafe. They are really good with coffee and even better if you make 1/2 guava paste and 1/2 cream cheese. Uhhhh... yeah...
MMMMMMMmmm, yes me lo dices!
Super fun and pretty easy or at least straightforward recipes. Can't wait to try them.
They sell musubi in Alaska because of the large demand from the Hawaiian, Samoan, Tongan, and Japense combined populations. I used to eat musubi for a quick bite for breakfast. Alaska also has a thriving Philippino culture, just as some parts of Hawaii. Haupia, is a good Hawaiian dessert. I belive that's how it's spelt, but I'll double check anyway. I would of been cool if you used the Hawaiian state flag as well.
I love these recipe exchanges!
Snack suggestion: popcorn with melted butter, nutritional yeast, Korean chili flakes and soy sauce. I use an air popper and about 2-3 tablespoons of butter per 1/2 cup popcorn kernels.
Yummy thanks for that suggestion, making tonight to binge watch netflix🎉 if u like fun treats, I just made s'more Kristie treats. Swap out rice krispies for golden grahams, brown the butter and broil the marshmallows to slightly char and add some chocolate chips and they were to die for 😊
I loved The Great American Recipe. It was a great show. Looking forward to yhe next season. This was nice.❤❤❤
I HAVE ALWAYS USED THE SPAM CAN (CUT OFF TOP AND BOTTOM) FOR MY MUSUBI MAKER...
The old ones had a key and a tab, sharp edges but worked perfectly😂
Love this show! ❤
Pastelillos de guayaba are great, bu I prefer something different my mom makes. They're called "bolsitos gloria", they're a round pastry ball filled with guava paste and cream cheese with some cinnamon sprinkled on top.
I love these recipe videos!! And I love baking with guava paste, even though it's ridiculously difficult to find locally. If only it didn't have quite so much sugar... I'm a Type 1 diabetic 😢
You can always make them cuban style without the sugar on top, You would glaze it with egg wash on the outside instead.
I know that home chef. I had so much fun cooking with her.
Ayyyyyyy Foo makes the best Bánh Mi!
Hello im your avid fan from the Philippines. More Filipino food please❤
I love Spam too!
I want to try both of these!!!
My daughter makes her musubi in the spam can!
Yummy!
The guava pastries didn’t have enough powdered sugar lol. In Puerto Rico there’s a mountain of sugar showered on them ❤
YESSSSSSSSSS POUR THAT SUGAR EVERYWHERE! ( I would have still eaten Josh's too though lol ;-)
@@TheCoquitoLady absolutely! never pass up a pastelillo opportunity!! tbh it was so cool to see this video, because it never occurred to me to make them at home before. in california they're not easy to find in bakeries so now i feel encouraged to try making them myself sometime when i'm feeling nostalgic. 😄
Canning your own dilly beans--a healthy finger food!
I eat musubi all the time in San Francisco.
Seen it at the Ala Moana food court makai market place during Hurricane Iniki 1992.
SPAM MUSUBI🤙🏽🤙🏽🤙🏽😍🤙🏽
😂😂😂😂😂😂 wow!!!
Wepa!!!
Reluctant to mention a brand, but Pepperidge Farm puff pastry is so much easier to use.
LoL, I've used both Pepperidge and the brand in video. Both are awesome. Not sure what happened to Josh's dough! Ha should've been so easy. It was all fluffy? Maybe they nooked it or something to defrost before idk. I'd still eat them though! Josh's final product reminded me of the beignets from NOLa 🥰
@@TheCoquitoLadyI was going to say, the pastry dough is way too warm. I think they may have tried to defrost another way (ahem… microwave) or else he left it on the counter too long to defrost.
The one he used has butter rather than oil, like Pepperidge Farm.
@melissamarrocco737 Which is a much better choice.
Bruddah, that's the ECUADORIAN flag. NOT the Dominican flag. 😬
What's the difference?
Big difference
@@mrsmith1938WAO! 😢
@@Jvhro1947 I suspect he wasn’t commenting on a difference between flags, but was instead making a lowbrow, redneck sort of comment about Hispanic people.
@@Jvhro1947 his comment was not worth an answer.
@pbsfood that’s not the Dominican flag
Uh... fry that spam up with soy sauce and brown sugar! Then wipe a smear of hoisen or oyster sauce on a piece if meat first... and you need WAY more furikake. js
OOOH, that sounds good...
Do you just add the soy and sugar to the pan, or marinate it first? I need to know this lol
Oh, yeah! This Midwestern lady fries that Spam with those suggested sauces! That’s how I was taught. So much more flavor!
@@mostlyvoid.partiallystars just sprinkle appx 1 tsp sugar and same for soy sauce. let it fry in the pan until carmelized. so so so good!
@@mostlyvoid.partiallystars * correction * that measurement is - per slice of spam - i sprinkle right on top of each. it melts into the hot spam and flavors it. keep the flame medium low - you dont wanna burn that sugar
uhh I think someone might have to reedit this one.
The website also often messes up the recipes as in only showing name and ingredients but no instructions . . . Looks like they are not given the time to do their work
Wait, is she Puerto Rican? That only cooked with spam once before?? 🤔
Lol, I have, but Spam Musubi was new to me. I freaking love Spam.
@@TheCoquitoLady Ahhh, ya sabía yo! LOL Saludos!
@@silencexxv
So the title says DOMINICAN REPUBLIC, the thumbnail photo is the flag of ECUADOR and the video is with a recipe from PUERTO RICO. Three completely different countries.
This is hontestly astounding and so incredibly disrespectful that I am out of words. Get a better team.
@@OliAugus610 aren't they all the same if they're not 'murica?
Thats is very much in oppoosition of beryls work which is all about cultural apriciation
@@SingingSealRiana I doubt she did the thumbnail on this. I can see her doing the video and then handing the footage to someone else who edited it and then someone else did the graphics and thumbnail. Like you said, this isn't her usual style.
🚮
Are you blind? That's a Puerto Rican flag
lol this should be title best snacks from US colonies.
Male pattern blindness lol
The thumbnail now seems to imply that Puerto Rico is not part of the US. This is a bit galling and off-putting.
It's especially distressing that the video is dealing with Hawaii and Puerto Rico, both islands that have been impacted by US colonialism that are both part of the USA and home to US citizens -- but the thumbnail just says "US" and "Puerto Rico" as though PR was a foreign country.
Puerto Rico is a territory, not a state. It's still its own entity.
As a purto rican this is a non issue. I prefer being addressed as puerto rican not an American. And as the first commenter in this thread said, we are our own thing despite being owned by the US.
@ElJosher
Now that that is out of the way, is your go-to snack sweet or savory?
I've had a couple of versions: of the spam/rice/nori snack. it's one of my favorite things for breakfast.
If you've had the guava hand pie, are you team cream cheese or teem all guava?
I haven't had either, but I'm guessing I'm team cream cheese. I'll find out as soon as I try each. All ingredients are added to my next insta cart.
PS. I will also try my extra flakey biscuit dough in place of the puff pastry. Eventually.
@@gailradcliffe5533 can’t say I’m team sweet or savory I love both. When it comes to hand pies or the patelillos de guayaba shown in this video I prefer it without cream cheese, but I do love the cream cheas and guava combo. Can’t go wrong with either of em. Yet my favorite pastry is what we call quesito. It is the same puff pastry but filled with slightly sweetened cream cheese, rolled, and then covered with a glaze or a basic hard setting icing.
The biscuits dough sounds intriguing, might have to try it as well.
We understand that you can't tell the difference,, but you should make an effort..at least use the right flags 😂
It's not the first time you mess up the flags and it's ignorant and disrespectful. We really dont need to feed the stereotype that "Americans are uneducated", which might actually offend Ecuadorians.
It's most likely the tv producers and not Berryl that put what flags that there
What the heck were you doing to that poor puff pastry dough? Just start rolling it out right away. You don't need to unfold it.
didn't know that! none of them knew i guess (and maybe they didn't read the instructions on the package if any)
Monstrum sent me.. Heehoo HonkshooHonkshooCuhCawOoooOoOoOooOink B)