Emily Makes Bolo De Rolo

The other day Mark and I discussed which foods we would miss most from great northeast of Brazil and our top choices included: green coconuts, the fiber free mangoes ironically imported from Florida, and most of all- bolo de rolo. Also known as guava cake, this ridiculously sweet dessert made of pastry dough and guava paste and rolled into a dainty spiral is a hallmark of Pernambucan cuisine. A small slice goes a long way, and a shot of bitter espresso pairs extremely well.  

I decided it was necessary to make my own, using this recipe, a task I ended up nearly regretting once I realized its nutritional value. Sugar overload or not, I wasn't about to be intimidated so I made it, photographed it, and convinced my dubious children to enjoy some with their lunch. Sadly, they weren't fans, citing it too sweet. I can't blame them. Spreading the dough and paste requires a steady hand to get the layers thin enough to roll it, and I don't have the motor skills or patience for that. I think I will leave this dessert to the experts. 

Step 1: Melt down the gelatinous guava paste,
but don't burn sugar or your fingers like I did.
Add water as needed to liquify, then drink a beer.

Step 2: Mix 1 cup butter, 1 cup sugar, 1 cup Brazilian mega fine flour and 5 eggs.
Step 3: Spread thinly and dump in oven for 5 minutes.
Or if you are me, leave the layer so thick it firms up after 30.
Step 4:  Spread the paste on baked dough and "roll."
Step 5: Repeat 2-4 until done with dough and paste.
Or stop when you discover hardened guava paste stuck in your hair.

What bolo de rolo should look like. 

What mine looked like.

Step 6: professionally arrange on plate for all to admire.
I'm pretty sure I'm the Celeste Barber of food.