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Guava and Cheese Empanadas Recipe

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4 from 11 reviews

  • Author: Sara
  • 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

  1. 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.
  2. Fold the Empanadas: Fold the dough over itself to form a half-moon shape enclosing the filling completely.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://sarabaking.com/guava-and-cheese-empanadas-recipe/