Sweet Chicharrones

Cuisine: Colombian
Servings: 9 chicharrones
These sweet puff pastry treats are called chicharrones because they look like the fried pork belly chunks we know and love. But these ones are filled with guava goodness!

Most people in the US know chicharrones as the Mexican fried pork skins that have become such a popular snack over the years. In Colombia, we call fried pork belly chicharrones, but the meat has to have the skin on, and we also make small cuts all across the meat to make it look sort of like a small centipede. These cuts are called legs or fingers, and it's how we always make them. Another kind of chicharrón that we're very fond of is the chicharrón de dulce or sweet pastry that is filled with either guava paste or guava sauce; it's deeeeelicious! In Colombia you see them at every bakery, and they're so addictive that you can't just have one, you always end up eating 2 or 3.

The reason we call them chicharrones is because they have the same shape as the salty ones that are fried, except these are baked in a buttery puff pastry filled with sweet guava and covered in sugar. You can find guava paste or jam/sauce at most Latin grocery stores, but I've also seen it being sold at regular grocery stores from time to time. Like I said, these are made with puff pastry and you can make your own (hats off to you if you do) or simply do as I do, which is buy it frozen, since the stuff you find at the stores is just as good as the real thing.

I really hope you enjoy making these, they're easy, fast, and filled with delicious, gooey, guava goodness.

¡Buen Provecho!


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  1. Thaw puff pastry according to instructions.
  2. Cut guava paste into thin slices, approximately 1/8 inch.
  3. Make egg wash by beating the egg with the water in a small bowl.
  4. Unfold the puff pastry on a floured surface and cut right along the folds; this should yield 3 large pieces. Flour a rolling pin and roll out each piece to make it about 3-4 inches wide.
  5. Put three slices of guava paste on each long piece of puff pastry. Brush the top and bottom edges with the egg wash, and fold over the guava pieces. Press with your fingertips to seal them.
  6. With a small knife, make small cuts along the edge to form the legs of the chicharrones, then cut them into three big pieces, one for each guava slice.
  7. Brush the top of each chicharrón with the egg wash and then sprinkle with sugar.
  8. Put the chicharrones on a cookie sheet covered with parchment paper and bake them at 350 ºF for about 20 minutes or until golden brown.
  9. Let them cool for a few minutes before serving.
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