Homemade Guava Cookies (Goiabinha/Beliscão)

Name: Homemade Guava Cookies (Goiabinha/Beliscão)
Prep time: 30 min
Total time: 30 min
Yield: Yields approx. 500g of cookies (About 25-30 units)
Cuisine: Brasileira
Ingredients: 168g of Wheat Flour (Dough); 70g of Margarine (or room temperature butter) (Dough); 57g of Refined Sugar (Dough); 24g of Eggs (approx. half a beaten egg or 1 large yolk) (Dough); 16g of Milk (approx. 1 tbsp) (Dough); 0.5g of Baking Powder (a generous pinch) (Dough); 0.5g of Vanilla Extract (drops) (Dough); 165g of Firm Guava Paste (Goiabada Cascão), cut into thin strips or cubes (Filling)

Learn to make classic **Goiabinha**, also known as **Beliscão** (Pinch Cookie). A soft buttery cookie that hugs a piece of firm guava paste. Perfect for afternoon tea or school lunchboxes.

por Ian Guedes | Dec 20th, 2025

Baked guava cookies, with golden dough folded over a piece of shiny red guava paste.

Tempo

30 min (+ oven)

Porções

Yields approx. 500g of cookies (About 25-30 units)

Dificuldade

Easy

ingredients

Dough

168g of Wheat Flour
70g of Margarine (or room temperature butter)
57g of Refined Sugar
24g of Eggs (approx. half a beaten egg or 1 large yolk)
16g of Milk (approx. 1 tbsp)
0.5g of Baking Powder (a generous pinch)
0.5g of Vanilla Extract (drops)

Filling

165g of Firm Guava Paste (Goiabada Cascão), cut into thin strips or cubes

instructions

1. Creaming

1
In a bowl, mix the Sugar (57g), Margarine (70g), and Extract.
2
Beat with a spatula or whisk until a light and fluffy cream forms.

2. Liquids

1
Add the Eggs (24g) to the mixture and stir until homogeneous.
2
Add the Milk (16g) gradually, incorporating well.

3. Dry Ingredients and Dough Point

1
Add the Flour (168g) and Baking Powder (0.5g).
2
Mix with your hands until a smooth dough forms that does not stick to your hands. If necessary, adjust with a little more flour, but be careful not to dry out the dough.

4. Shaping (The Pinch)

1
Roll out the dough with a rolling pin on a floured surface (thickness approx. 3mm to 4mm).
2
Cut into small squares or circles (approx. 4cm to 5cm).
3
Place a small piece of Guava Paste in the center.
4
Join two opposite tips of the dough over the guava paste and pinch lightly to close. This creates the classic shape.

5. Baking

1
Arrange on a baking sheet (no need to grease much, the dough is already fatty).
2
Bake in a preheated oven at 180°C (350°F) for about 15 to 20 minutes.
3
Remove when the base is golden. The top should remain pale.

chefTips

**Guava Paste:** Use high-quality firm guava paste (cascão), as it melts less and keeps its shape in the oven.
**Brushing:** If you want a shinier finish, brush an egg yolk mixed with a little oil over the dough before baking.
**Variation:** This same dough can be used to make sandwich cookies (disks filled after baking).

Ian Guedes

#ProfessionalBakery #BakeryTips

Cook by passion and curious by nature. I love uncovering the science behind flavors, understanding the history of ingredients, and turning each recipe into a delicious learning experience. Come cook without mystery!