Mom’s Baked Brie with Guava

Baked Brie with Guava from

If you open my mom’s fridge you will usually find puff pastry, a wheel of brie, and guava marmalade ready to go at a moment’s notice- I’m also betting that if you open the pantry you will find a box of Carr’s water crackers too. This is my mom’s recipe for baked brie with guava- a foolproof solution for unannounced guests, impromptu gatherings, and any occasion- special or otherwise. Baked brie with guava will always impress your guests, is crazy easy to make, requires basically no dishes (which I loathe), and makes you feel like you have it together (somewhat at least) when you find yourself entertaining guests either planned or spontaneously.

Baked Brie with Guavamake-the-simple-syrup-to-brush-on-the-baked-guava-brieBaked Brie with Guava from StellarAsh.comBaked brie with guava from

Obviously in order for me to help you look cool you have to have the basic elements on hand pretty regularly- puff pastry and brie. Help me help you! You can exchange the guava for any marmalade of your liking- strawberry, apricot, peachjalapeno pepper, red onion jam– the list goes on. As you know I have a serious love for all things guava so this is always my numero uno selection for baked brie, but go ahead and choose anything you prefer. I brushed my baked brie with guava with a rosemary simple syrup right when it came out of the oven. The rosemary simple syrup gave the baked brie with guava a nice earthy and herbal small that went well aromatically with the sweet guava and rich brie.


Feast on with family and friends, breathe a little when your guests arrive (or show up), and know that this easy and classic recipe for baked brie with guava will always make you look good and will always taste good too! Bon appetit!


Baked Brie with Guava 

  • Medium to large brie wheel (defrost overnight in the fridge before use)
  • 2 tablespoons guava marmalade (conchita brand is my favorite)
  • Sheet of frozen puff pastry (or homemade if you’re awesome)
  • One egg
  • 1 tablespoons water
  • 1/4 cup water
  • 1/4 cup sugar
  • One sprig fresh rosemary

Serve with:

  • Water crackers
  • Toasts
  • Bread
  • Toasted almonds or walnuts
  • Apples
  • Pears

Preheat the oven to 350F. Use either frozen puff pastry or the pull-apart crescents that come in the pop can (which my mom uses and presses the perforations together). Place the brie in the center of the puff pastry and brush with your marmalade of choice. Do NOT trim the white casing off on the brie. This is totally edible and keeps the brie from melting all over the place. Fold over the edges of the puff pastry to completely cover and seal the brie and guava. If you leave bits peeking through it will melt through or the marmalade can kind of burn. Brush with egg wash before placing in the oven. Bake the brie and guava for 25-30 minutes or until golden brown.

baked brie with guava ingredientsalabaster-briered-and-white-brie-and-guavapuff-pastry-all-wrapped-upbaked brie with guava ready to be bakedbaked brie with guava

While my baked brie with guava was in the oven I made a quick rosemary simple syrup to brush on top. Place the 1/4 cup water and sugar in the microwave with the sprig of fresh rosemary and heat at 30 second intervals stirring after each interval until clear. Brush right when the baked brie with guava comes out of the oven. Let the brie settle for 5-10 minutes before cutting in. You can always par bake the brie if you are taking it to a get together or dinner party. The brie will solidify once it cools down. If you are taking this baked brie with guava to a dinner party just pop it in the oven again at your destination for 10-15 minutes on the warm setting and the brie will become melted inside again.

baked brie with guava from StellarAsh.comBaked Brie with Guava from

Serve with freshly sliced fruit, toasted almonds, melba toasts, water crackers, or other simple crackers of your choosing. This recipe is great year-round and will always be a delight.

Cuban Coffee Flan


Cuban coffee flan is made with chilled sweet and strong Cuban coffee, the dark elixir enjoyed religiously by Miami locals. Cuban coffee is a breakfast staple, an afternoon pick-me-up, or the perfect reason to congregate with friends around ‘la ventana’ at Versailles while enjoying salty croquetas and some chiste. The Miami nectar even has its own hashtag, #305cafecito, denoting the time for the afternoon colada and honoring the city’s famous ‘305’ area code.


Cuban coffee flan is creamy, sweet, and silky smooth with the rich, roasted flavor of Cuban coffee. As you know I love flan, and its perfect simplicity. I was inspired to make a coffee flavored flan after dining out at a local Miami restaurant, Love is Blind, where a cappuccino flan is on the dessert menu. Flan is a versatile and simple baked custard dessert.

now-top-with-chocolate-shavings-or-chocolate-covered-espresso-beans coffee-flan

The milks in the flan ease the intensity of the Cuban coffee and give it the flavor of a cappuccino or a delicious café con leche. This recipe for Cuban coffee flan is a wonderful change from the traditional crème caramel. Treat friends or family to a slice of Cuban coffee flan with a little extra cafecito on the side.

Cuban Coffee Flan

  • 1 can evaporated milk
  • 1 can condensed milk
  • 5 eggs
  • ½ cup prepared Cuban coffee
  • 1 cup sugar divided
  • 1 teaspoon vanilla

Allow the eggs (and cream cheese if you choose to add some) to get to room temperature. I am convinced room temperature eggs make for a better flan, but go ahead and use them straight out of the fridge if you insist. Make the Cuban coffee and allow it to cool. Now, prepare the caramelized sugar coating for the flan second since it needs to cool before you can pour in the custard mixture.

Add a ½ cup of the white sugar into the flanera. I have never made flan in anything but a flanera (easily found at any grocery store in Miami- likely not so easy to find elsewhere). I have seen that people make flan in all sorts of containers, but I swear by the flanera since the lid and locks allow the flan to also steam on the inside of the device. Put the sugar on low to medium heat and have a spoon handy to stir.


Do NOT, I repeat, do NOT try to taste the sugar as it is caramelizing. The sugar will be molten hot and will surely burn your tongue and your skin if you touch it. Little sections of the sugar will start to caramelize faster- gently stir the sugar so it doesn’t burn and mixes evenly. The caramelized sugar should be completely clear when it is done. The sugar will be a little cloudy as it melts, and it is not finished until it is crystal clear and a lovely rich amber hue. This part is easy to mess up and burn the caramel. You can still technically use it, but it might not taste as great as a perfectly done caramel. Once the sugar is done caramelizing, hold the flanera with an oven mitt and gently rotate the hot caramel around making sure to coat the sides well. Allow this to cool for 30 minutes or so.

Now preheat the oven to 350. Before I got the KitchenAid (which I am thoroughly obsessed with) I used to simply toss all of the flan ingredients into a blender until well mixed. I have whisked the ingredients together, but now I just use the KitchenAid with the whisk attachment and let that baby run for a few minutes. You can literally dump all of the ingredients into a blender, bowl, or KitchenAid. Blend well making sure there are no yellow wisps of the egg yolk or unblended egg whites in the mix. Now place the flanera in a larger 13 x 9 pan and pour the custard mixture into the flanera. You can hear the hardened caramelized sugar cracking as the cool liquid is poured in. Fear not- that is just fine. Now place the flanera lid on and lock in place.


Place the pan and flanera in the middle of the oven and pour water into the pan half way to make a Bain Marie or water bath. You can choose to add the water earlier, but it is difficult to hold the sloshing water bath and gently place it in the oven. Bake for one hour. You can carefully remove the flanera lid and jiggle to see if the custard has set. There should be some soft jiggle, but not a liquid center.


Remember as the coffee flavored flan is cooling with the lid on it will continue to cook through and become more firm. Allow the Cuban coffee flan to cool on the countertop until you can handle the flanera with bare hands. Place the Cuban coffee flan in the fridge overnight. I have tried to serve this dessert within 6 hours of making it, and it was simply not cold enough. Make this dessert a day or two in advance!


Before serving run a knife or spatula along the edges to separate it from the dish- normally as the dessert cools it will contract and separate from the sides, but it is always okay to err on the side of caution. Place a plate or your desired serving dish over the flan and invert. You will likely hear the flan separate from the bottom with a gurgling noise. Lift the dish carefully and scrape out some of the delicious caramel and pour all over on top. Pause to ooh and aah over the beautiful Cuban coffee flan you have just made, top with chocolate shavings or chocolate covered espresso beans, slice, and enjoy!