This recipe is home baking made simple!

In this recipe I am giving the traditional Napoleons a makeover. The many crispy and flaky layers of buttery puff pastry are spread with a delicious guava sauce.

The combination of whipped cream and guava sauce makes each bite a wonderful indulgence!


  • 2 sheets of frozen puff pastry
  • 1 cup of tinned guava slices or 1 cup of fresh guavas (sliced)
  • 1 cup of whipping cream
  • 1 teaspoon of vanilla essence
  • 200 grams of guava paste or Membrillo
  • The juice of 1/2 a lemon or lime
  • Warm water (1 to 4 tablespoons)
  • 1/3 cup powder sugar for dusting

Method for the Puff pastry

  • Take two sheets of frozen puff pastry out the box and let them defrost.
  • Using a round pastry cutter cut the pastry into medium size circles. If the pastry is a bit soft chill until firm, around 30 minutes.
  • Prick the pastry circles all over with a fork.
  • On a baking tray lined with baking paper space the pastry circles
  • Bake them for about 15 to 20 minutes until they are golden brown.
  • Cool them completely on baking racks.

Method for the Guava Sauce

  • Cut the Guava paste into small cubes and place them in a small pan over low heat. Let the paste melt.
  • Add the juice of 1/2 a lemon. Mix well and let it cool. If the paste is too thick just add some hot water and mix again.

Method for the Cream

  • Place the cream in a cold mixing bowl mix until the cream is fluffy, then add the powdered sugar and vanilla. Mix until the cream is stiff and creamy.

Method to Assemble the Napoleons

  • Take a pastry circle and spread it with the cream.
  • Place the first circle on a serving plate and arrange the Guava slices, overlapping them.
  • Take the second pastry circle and place it on top of the fruit.
  • Spread the second circle with the guava sauce.
  • Top the guava sauce circle with the third pastry circle.
  • Top the third circle with cream and decorate with guava slices.
  • Drizzle the Napoleon with the Guava sauce.
  • Finally dust the Napoleons with powdered sugar.


  • This dessert is not only easy to make but it is delicious.
  • You can use other tinned fruits such as peaches or nectarines.
  • In Colombia Guava paste is called Bocadillo. It is a guava jelly made with the guava pulp and sugar or panela.
  • If you cannot find guava paste use Membrillo. It is Quince paste.
  • You can assemble them a day ahead. They will keep their crispiness for 24 hours.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s