Guava Newton Cookies

A tropical twist on the classic Fig Newton with sweet guava filling

Hello everyone!

Welcome to another recipe in this year’s treat box series. Today we’re giving the classic Newton cookie a little twist.

Fig Newtons have always been a bit of a polarizing cookie, but I’ve adored them since I was a kid. They have this soft, tender texture and a cozy fruit-filled center that feels comforting in a way few store-bought cookies do. For this version, I wanted to keep that nostalgic vibe but brighten it up, so I used Conchita brand guava paste for the filling. This guava paste is widely available in most grocery stores in North America, usually in the Latin foods section. You might also have luck finding it at Asian grocery stores. If you can’t find this specific brand, any guava paste will work just fine. Guava adds a tropical sweetness that feels lively and unexpected for the holidays, making these cookies stand out beautifully in a festive treat box.

This recipe was inspired by and adapted from Stella Parks’ incredible Fig Newton recipe.

Dough Ingredients

• 200 g all-purpose flour

• 95 g whole wheat pastry flour

• 140 g unsalted butter, room temp

• 110 g light brown sugar

• 4 g baking soda

• 1 g kosher salt

• 1 g ground cinnamon

• 30 g honey

• 2 g orange zest

• 10 g vanilla extract

• 2 egg yolks

• 400 g guava paste

Make the Dough

1. Beat the butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest until light and fluffy.

2. Mix in the vanilla extract.

3. Add the egg yolks one at a time, mixing until smooth.

4. Add the flours and mix just until combined.

5. Shape the dough into a disc, wrap it, and chill until firm but still pliable (at least 1 hour).

Assemble the Cookies

1. Preheat the oven to 180°C (350°F).

2. Cut the guava paste into long strips about 1/4 inch (0.5–0.6 cm) thick.

3. Knead the chilled dough briefly to soften.

4. Roll it into an 8-inch (20 cm) square, dust with flour, then continue rolling until it measures 15 inches (38 cm).

5. Cut the dough into four strips, each about 3 to 3.5 inches (8–9 cm) wide.

6. Place a strip of guava paste down the center of each dough strip, leaving a little space at both ends.

7. Fold the dough over the filling, roll it seam-side down, and gently flatten each bar.

8. Arrange all four bars on a parchment-lined baking sheet.

Bake and Finish

1. Bake for about 18 minutes, until the bars are puffed and set but not browned.

2. Immediately cut them into 1.5 inch pieces

3. Finish with a touch of pink icing. It’s optional, but it adds a charming pop of colour, especially in a cookie box.

   

   

Pink Icing

Ingredients

• 50 g powdered sugar

• 5-7 g raspberry or cranberry juice (from thawed berries)

Instructions

1. Thaw a small handful of raspberries or cranberries in a bowl until they release their juices.

2. Press the berries through a fine sieve to collect the juice.

3. Add 3 g of the juice to the powdered sugar and stir until smooth.

4. If needed, add more juice a drop at a time until you reach your desired consistency.

5. Use immediately or store covered in the fridge for up to 2 days.