These Guava Dumplings will have you dancing salsa in the kitchen from the sheer joy they create! They’re super easy and, by far, the BEST version of this dumpling recipe I have made. ¡Increíble!
Crystal from Dangerously Delicious is here today sharing these Guava Dumplings! Take it away Crystal!
I will admit I made this recipe 3 times before I came across this version and it was the BEST version of them all! I used peaches and apples in the past and, don’t get me wrong, they were both seriously delicious, BUT this guava business does’t even compare.
I used guava pasta, not the whole fruit. It gets all melty and gooey and makes me want to connect with my inner Latina with it’s spanish flavor.
My kids inhaled these and I may have had some self control issues too. Pretty sure I ate three in one sitting, but who’s counting!? Serve these hot with vanilla ice cream and/or whip cream.
Can you taste it!? OMGness these are To. Die. For!
Here’s a picture of the guava paste from 2 different companies. Either one is fine. It’s pretty dense so cutting into strips isn’t an issue. Click HERE for a link in case you can’t find it at your local grocery store.
These Guava Dumplings will have you dancing salsa in the kitchen from the sheer joy they create! They're super easy and, by far, the BEST version of this dumpling recipe I have made. ¡Increíble!
- 1 package guava paste cut into 1/4 inch strips
- 2 cans Pillsbury Crescent Rolls
- 1 1/2 sticks butter
- 1 C sugar
- 2 tsp vanilla
- 3/4 can Sprite or 7-Up
- cinnamon for sprinkling
- ice cream and/or whip cream
Preheat oven to 350 degrees. Spray baking dish with cooking spray.
Roll 1 strip of guava paste into each crescent roll. Place in pan. On stove top, melt butter and stir in sugar and vanilla. Mixture should be thick and gritty. Pour over uncooked rolls. Using only 3/4 can of the Sprite or 7-Up, pour on top of sugar mixture. (Do NOT use whole can or rolls will be too soggy) Sprinkle with cinnamon.
Bake for 40 minutes. Serve hot with ice cream and/or whip cream.
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