Guava & Cream Cheese Empanadas

Prep Time
Cook Time
Ready In

"Throughout the Carribean and Latin America, empanadas filled with guava and cheese are made as treats to be savored during Christmas and other celebrations."

Original is 8-12 servings


  • Serving Size: 1 (128.4 g)
  • Calories 497.3
  • Total Fat - 32.9 g
  • Saturated Fat - 18 g
  • Cholesterol - 102.6 mg
  • Sodium - 497.5 mg
  • Total Carbohydrate - 43.2 g
  • Dietary Fiber - 1.9 g
  • Sugars - 5.8 g
  • Protein - 8.1 g
  • Calcium - 56.8 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400-degrees F. Lightly grease baking sheet.

Step 2

In a food processor fitted with a metal blade, mix the flour, butter, and salt. Pulse until the mixture resembles rough cornmeal.

Step 3

While motor is running, slowly add the water through the feed tube until dough just starts to form a ball.

Step 4

Remove dough from bowl and form a ball. Wrap in plastic wrap and allow to rest for 30 minutes or so.

Step 5

In a small bowl, make an egg wash by whisking the egg and water together, and set aside.

Step 6

Roll the dough out on a floured surface to a 1/8-inch thickness.

Step 7

Using a 4-inch round cutter, cut out dough.

Step 8

Place 1 teaspoon of guave paste with 1 teaspoon of cream cheese in the center of each round.

Step 9

Using a pastry brush, brush the egg wash completely around the inside edge of the dough. Fold dough over to form a crescent, and pinch edges between thumb and forefinger to create a fluted edging and seal the filling.

Step 10

Place the empanadas on a lightly greased baking sheet and coat each one with egg wash.

Step 11

Bake for 20-25 minutes or until golden brown.

Step 12

Allow to cool slightly before serving.

Step 13

Makes 2 dozen.


No special items needed.

1 Reviews

Muffin Goddess

We tried these straight out of the oven, as soon as they were just cool enough to bite into, and they were good, but the pastry seemed a little dry, and tasted a bit on the salty side. I set the extras aside, figuring that I would just give them a dusting of powdered sugar once they were fully cooled off. The next day, I added the powdered sugar and tried one. The sugar and the overnight resting did a world of good to these! The pastry softened up a bit, and the powdered sugar totally counterbalanced any saltiness that the dough had. Anything guava is usually a hit with me anyway, but I definitely recommend making these the day before you need them, and dusting them with powdered sugar before serving to get the best results. Even after 3 or 4 days, the leftovers are just as good as they are on day 2 (which is a good thing, since 2 dozen empanadas is quite a bit for only 2 people). I brought some to work, and hubby gave a few to his employee, and everyone who tried them gave them thumbs-up. Couple things to note, I ended up needing the full 8oz package of cream cheese and roughly 12 oz of guava paste to fill the entire batch of empanadas, and I needed to reroll the dough scraps twice in order to get the full 2 dozen (if I wasn't so lazy at the end, I probably could have rolled the remaining scraps one more time and got another one or two empanadas from it, but nope, lol). Thanks for posting! Made for CQ 2017 Central America by a fellow Happy Camper :)


review by:
(8 Sep 2017)

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