If you have a sweet tooth and love the cozy comfort of pastries, this Guava and Cheese Empanadas Recipe is an absolute must-try. Picture creamy, luscious cheese perfectly balanced with the sweet tang of guava paste, all wrapped in a crisp, golden pastry. These empanadas are a delightful blend of textures and flavors that feel like a warm hug on a plate. Whether you’re making them for a festive brunch or a sweet snack, each bite will transport you straight to a tropical paradise with just the right amount of indulgence.
Ingredients You’ll Need
This Guava and Cheese Empanadas Recipe calls for simple yet essential ingredients that come together beautifully. Each one brings a unique note: the silky cream cheese adds richness, the guava paste delivers tropical sweetness, and the empanada discs create that irresistible flaky crust everyone loves.
- Empanada discs (8): These are the perfect canvas for your sweet filling, providing the classic empanada shape and flaky texture.
- Full-fat cream cheese (8 oz, brick style): Use the full-fat version for the creamiest, most luscious filling that melts in your mouth.
- Guava paste (8 oz / 400g): The star of the show, this paste offers a sweet, slightly tangy tropical flavor that pairs beautifully with the cheese.
- Canola or vegetable oil (1 quart): Ideal for frying to a perfect golden crisp without overpowering the delicate flavors inside.
How to Make Guava and Cheese Empanadas Recipe
Step 1: Prepare the Filling and Assemble
Start by placing about 1 ounce of cream cheese and an equal amount (1 ounce or 50 grams) of guava paste smack dab in the center of each empanada disc. Gently press them down to spread the filling just a bit — this helps distribute the flavors throughout every bite and keeps the empanada from bursting during frying.
Step 2: Fold and Seal
Fold each disc over to create a half-moon shape, then press the edges together firmly. To seal them securely and add a pretty touch, crimp the edges with a fork. This not only keeps all that glorious filling inside but also adds a lovely decorative element to your empanadas.
Step 3: Chill Before Frying
Once all your empanadas are assembled, place them on a parchment-lined sheet pan and cover with a damp cloth or paper towel to prevent drying out. Pop them in the refrigerator while you heat the oil — this chilling helps the pastry firm up so it fries up crispy without opening or leaking.
Step 4: Heat the Oil
Heat canola or vegetable oil in a heavy-bottomed pot over medium heat. Use a cooking thermometer to aim for a steady 375℉ — this temperature crisps the empanadas beautifully without burning. Having a wire rack or paper towels ready next to your frying station will help drain excess oil after frying.
Step 5: Fry the Empanadas
Gently lower 2 to 3 empanadas into the hot oil using a slotted metal spoon. Fry for about 2 minutes per side until deeply golden brown and bubbling. Avoid overcrowding the pot to keep the oil temperature consistent. Remove them carefully and let them drain before serving. Repeat until all are perfectly fried.
How to Serve Guava and Cheese Empanadas Recipe
Garnishes
These empanadas stand out on their own, but a dusting of powdered sugar can add an extra touch of sweetness and an elegant finish. For a fresh bite, consider serving with a sprig of mint or a dollop of whipped cream on the side for that beautiful contrast in texture and flavor.
Side Dishes
Pair this Guava and Cheese Empanadas Recipe with a light cup of coffee or a tropical fruit salad to keep things refreshing and balanced. If you’d like something savory to complement the sweet, a fresh green salad with a citrus vinaigrette can be delightful alongside.
Creative Ways to Present
For a festive gathering, arrange your empanadas on a colorful platter lined with banana leaves or tropical flowers. Serve alongside small bowls of complementary sauces like a honey-lime drizzle or even a tangy cream cheese dip to elevate the experience and wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any empanadas left after your feast, carefully store them in an airtight container in the refrigerator for up to 3 days. Chilling keeps the filling fresh and the pastry from becoming soggy.
Freezing
You can freeze these empanadas before frying by laying them on a parchment-lined tray, freezing until firm, then transferring to a zip-top bag. They’ll keep well for about a month. When you’re ready, fry them straight from frozen, just allowing extra time for cooking.
Reheating
To bring leftover or frozen fried empanadas back to life, reheat in a preheated oven at 350℉ for 10-15 minutes until warmed through and crisp. Avoid microwaving to keep the crust flaky and prevent sogginess.
FAQs
Can I bake these empanadas instead of frying them?
Yes! Baking is a great alternative if you prefer a lighter version. Brush the empanadas with egg wash and bake in a preheated oven at 375℉ for about 20 minutes or until golden brown. The texture will be less crispy than fried, but still delicious.
What kind of guava paste should I use?
Look for firm guava paste typically found in Latin or international grocery stores. The paste should be smooth and thick, allowing it to be sliced or portioned easily without crumbling.
Can I use cream cheese alternatives?
While full-fat brick-style cream cheese works best for texture and flavor, you can experiment with mascarpone or a ricotta mix if you want a milder or slightly different creamy flavor. Just make sure it’s thick enough to hold its shape.
Is there a way to make empanadas ahead of time?
Absolutely! You can assemble these empanadas in advance and keep them refrigerated for a few hours before frying. For longer storage, freeze them un-fried and cook when ready. This method keeps them fresh and tasty without any hassle.
How do I prevent the empanadas from bursting during frying?
Ensure you don’t overfill the discs and crimp the edges tightly with a fork. Chilling the assembled empanadas before frying also helps the dough set, which minimizes the risk of bursting or leaking during cooking.
Final Thoughts
This Guava and Cheese Empanadas Recipe is one of those magical treats that brings a special spark to any meal or gathering. With just a handful of simple ingredients and a few straightforward steps, you create a sweet, creamy, golden pastry that’s truly unforgettable. I can’t wait for you to try it and make it a beloved favorite in your kitchen too!
Print
Guava and Cheese Empanadas Recipe
- Total Time: 30 minutes
- Yield: 8 empanadas
Description
These Guava and Cheese Empanadas are delightful hand-held pastries filled with creamy full-fat cream cheese and sweet guava paste. Perfectly golden and crispy on the outside with a luscious, slightly tangy and fruity filling, they make an irresistible snack or dessert that is quick to prepare and fry up in just 30 minutes.
Ingredients
Empanada Dough
- 8 empanada discs
Filling
- 8 oz (227g) full-fat cream cheese (brick style)
- 8 oz (400g) guava paste
For Frying
- 1 quart canola oil or vegetable oil
Instructions
- Prepare the Filling: Place 1 oz (about 28g) of both cream cheese and guava paste onto the center of each empanada disc. Flatten and gently spread the filling slightly to evenly distribute it within the dough.
- Fold the Empanadas: Fold the dough over itself to form a half-moon shape enclosing the filling completely.
- Seal Edges: Press down tightly along the edges to seal the empanada and then crimp the edges using a fork to ensure no filling escapes during frying.
- Repeat and Cover: Repeat the filling, folding, and sealing process for all remaining empanadas. Place assembled empanadas on a parchment-lined sheet pan. Cover them with a damp paper towel or cloth to keep the dough from drying out while you finish assembling.
- Chill Before Frying: Refrigerate the covered empanadas while you prepare the frying oil. This helps the dough firm up and maintain its shape when fried.
- Heat the Oil: Pour the canola or vegetable oil into a heavy-bottomed pot and heat over medium heat until the temperature reaches a steady 375°F (190°C) using a deep-fry thermometer.
- Prepare for Frying: Set up a station next to the stove with paper towels or a wire rack to drain excess oil as you remove the empanadas from the hot oil.
- Fry the Empanadas: Using a slotted metal utensil, gently add 2-3 empanadas at a time to the hot oil. Fry each side for about 2 minutes or until they turn a deep golden brown and the oil bubbles vigorously.
- Drain and Repeat: Carefully remove the fried empanadas and place them on the paper towels or wire rack to drain excess oil. Avoid overcrowding the pot to maintain oil temperature for an even fry.
- Adjust Heat and Continue: Continue frying the remaining empanadas in batches, checking and adjusting the oil temperature as needed between batches to keep it steady at 375°F.
- Serve Warm: Once all empanadas are fried, serve them warm to enjoy the creamy cheese and sweet guava filling at their best.
Notes
- Do not overcrowd the frying pot as it lowers the oil temperature and results in greasy empanadas.
- Chilling the assembled empanadas before frying helps them hold their shape better and prevents the filling from leaking.
- Use a thermometer to maintain the oil temperature at 375°F for crisp, non-greasy results.
- If guava paste is too firm, soften slightly by warming it just enough to make spreading easier to avoid tearing the dough.
- Store any leftovers in an airtight container and reheat in an oven or air fryer to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Latin American
