Pan De Queso y Guava

Pan de Queso y Guava (adapted from 3 Guys from Miami)  

The recipe below is how I prepared it, but you could probably half the filling since it's more then what you need for the bread.   However if you want you could use the same "topping" to make some mini cheesecakes and swirl in the left over guava puree.


  • 2 packages dry active yeast
  • 3/4 cup white sugar
  • 1 1/4 cup warm water (105 to 115 degrees F)
  • 1/2 cup lard, melted
  • 3 eggs
  • 2 teaspoons salt
  • 6 cups bread flour, more or less
  • Egg Wash
  • 1 egg beaten with 2 tablespoons warm water


  • 1 1/2 8-ounce packages cream cheese, room temperature
  • 1/2 cup sugar
  • 2 tbs unsalted butter, room temperature
  • 1 1/2 tablespoons cornstarch
  • 2 large eggs
  • 1/2 cup canned sweetened cream of coconut (such as Coco López)
  • 1 16 oz can of guava shells

In a large bowl, mix yeast and three tablespoons sugar in one cup warm water. Place in a warm place and wait for the yeast to begin bubbling.

Beat the eggs until foamy. Add the eggs, the rest of the sugar, the salt, and the melted lard to the yeast/water mixture.

Using the dough hooks on your electric mixer, gradually mix in flour. Add flour until the dough pulls away from the sides of the bowl. Adjust the mixer speed to continue kneading the dough for three to five minutes until the dough gets stiff and pliable. Grease a large bowl and place the dough in it, then turn the dough so that the greased side is up. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the dough ball doubles in volume.

Place the dough on your work surface and punch it down. Divide the dough into two equal parts. Roll each half on a lightly floured surface to make loaves about 8 inches long and 3 inches wide, score each loaf down the center. Arrange loafs on a lightly greased baking sheet. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the loaves double in volume. The scored section should open up.  If it hasn't opened enough give it a little help by scoring again and nudging it open.

Preheat oven to 350º F

Twenty minutes before the bread has done rising using electric mixer, beat first 4 ingredients for the filling in large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut.  Puree guava in food processor.

Brush the loves liberally with the egg glaze.  Fill the slot on top of the bread with cheese filling and the guava puree down the center of the cheese filling. Bake until golden brown -- about 30 to 35 minutes. Remove the loaves from the oven, take them off the baking sheet and let cool on a wire rack. Let them cool completely before slicing.

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