Something about sweet guava and tangy cream cheese works so well. Not to mention the flaky empanada dough. Yum!! These guava cheese empanadas are absolutely delicious and so addicting.
What Are Guava Empanadas
An empanada is a pastry turnover that contains sweet or savory fillings. The guava cheese empanada is filled with just that, guava and cheese. The combination of these flavors is enjoyed throughout Latin America. With that being said, the origin of these little turnovers is debatable. Guava aka Guayaba fruit is native to Mexico, South America, and parts of the Caribbean. It is very likely that each Latin community has its own version of the tasty treat. I first had these empanadas in a Cuban coffee shop. I am sharing my take on these tangy, sweet, and fruity empanadas.
Ingredients
- All-purpose flour: Make sure to fluff the flour before measuring. Spoon it into measuring cups and level off to get the most accurate measure.
- Salt: I recommend using table salt for baking because it has a small crystal and will disperse more evenly throughout the dough.
- Unsalted Butter: For best results, make sure the butter is really cold.
- Milk: I used 2% milk. Water or almond milk makes a good substitute.
- Vanilla extract: Just a little bit gives the dough a really good flavor.
- Cream cheese: Softened cream cheese works best for spreading on the dough. Set out half of a block of cream cheese and allow it to come to room temperature.
- Guava paste: Usually found in most stores that have a Hispanic isle, or Mexican/Latin shops.
- Half and half: I use this to brush the empanadas before baking(I’m not a fan of the egg wash). You may use egg, simple syrup, or guava nectar if you wish to substitute.
- Sugar: I add this to the half and half. The sugar helps to promote browning of the pastry dough.
How To Make Guava Cheese Empanadas
Pastry Dough
Add flour and salt to a large mixing bowl. Cut butter into small cubes so that it’s easier to work with. Use a pastry blender to cut in the butter until it resembles coarse cornmeal.
Add ¼ tsp vanilla extract to ⅓ cup of milk, then add it to the flour mixture. Mix with a wooden spoon until a ball of dough forms.
Knead the dough about 10 times in the bowl or on a lightly floured surface. Wrap the dough in plastic wrap and place it in the refrigerator. Chill for 30 minutes.
Filling
While the dough is chilling, prep the filling. Set out the cream cheese and guava paste so they can soften up. Cut the cream cheese into 8 sections. Guava paste usually comes in a compacted block or tub. To fluff it up, place it into a bowl and mash it with a fork
Assemble and Bake
Preheat the oven to 375º. Line a baking sheet with parchment paper and set aside. In a small bowl, add 1 tsp of sugar to 2 Tbsp of half-and-half. Stir the mixture and set aside.
Remove the pastry dough from the plastic wrap and place it on a lightly floured surface. Roll it out to about ¼ inch thick. Use a 5″ round cutter*. Roll the dough again(without working it too much) and cut out more circles. You should end up with 7-8 circles.
Spread one section of the cream cheese on half of each circle(leaving space for the seal). Use a #50 cookie scoop or tablespoon to add 1 Tbsp of guava paste. Spread the paste evenly on top of the cream cheese.
Use a pastry brush to lightly brush some of the half-and-half wash onto the outer edge of the circle. Fold the other half of the circle over the filling and press down on the edges. Seal using the tines of a fork or use any pinching method you like.
Transfer the empanadas to the parchment paper-lined baking sheet. Brush the remaining half-and-half wash on the empanadas. Use a small knife to cut two slits on top of each empanada.
Bake for 20-25 minutes, or until they are a light golden brown color.
Remove from the oven and transfer to a cooling rack. Allow them to cool for at least 10 minutes before consuming. Enjoy!
FAQ
They can be both deep-fried or baked. These guava cheese empanadas are baked. I personally reserve frying empanadas for when they have a savory filling.
Guava has a distinct tropical flavor, it is sweet and citrusy, and it may be a bit sour, depending on the variety and where/when it was grown. Guava paste is concentrated guava puree and sugar.
More than likely you will have some leftover guava paste. You can reserve it for making more empanadas on a separate occasion, or just double the recipe and make 16 empanadas. If you are still left with more guava paste, then it can be served as candy, use it for glazing poultry, pork, or fish. Add it to your favorite tropical smoothie, or make other guava desserts.
Tips
My recipe calls for about 1 teaspoon of guava paste per empanada, If you are not familiar with guavas or guava paste, the flavor can be a bit overwhelming. You may use less of the paste if you wish.
It’s easier just to slice the guava paste, but since it is compacted into a block, it will keep its shape. This means that when the empanadas cool, you will be biting into a dense slice of guava paste. In my honest opinion, it is far better to mash the paste. This creates a fluffier filling that will be jam-like even when cooled. In other words, don’t skip the mashing😉
Storing Empanadas
Guava cheese empanadas should be stored in an airtight container or zip-lock plastic bag. Store in the refrigerator for up to 3 days. You can freeze them for up to 3 months by wrapping each empanada in plastic wrap and then placing them all in a freezer bag or container.
To reheat you can place the empanadas into a 350º oven for 10-15 minutes, a toaster oven(if you have one), or my personal favorite- the humble toaster. These reheating methods will give you a once again crispy and flaky crust. If you use a microwave, the crust will be soggy/rubbery. Not pleasant, so I recommend you AVOID the microwave.
I hope you found this information helpful and I hope you love this recipe!❤
Until the next one!
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Guava Cheese Empanadas
Ingredients
Pastry Dough
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 stick butter(4 oz)
- ⅓ cup milk
- ¼ tsp vanilla
Filling
- 4 oz cream cheese room temperature
- 5 oz guava paste
Wash
- 2 Tbsp half and half
- 1 tsp sugar
Instructions
Pastry Dough
- Add flour and salt to a large mixing bowl. Cut butter into small cubes so that it's easier to work with. Use a pastry blender to cut in the butter until it resembles coarse cornmeal.
- Add ¼ tsp vanilla extract to ⅓ cup of milk, then add it to the flour mixture. Mix with a wooden spoon until a ball of dough forms.
- Knead the dough about 10 times in the bowl or on a lightly floured surface. Wrap the dough in plastic wrap and place it in the refrigerator. Chill for 30 minutes.
Filling
- While the dough is chilling, prep the filling. Set out the cream cheese and guava paste so they can soften up. Cut the cream cheese into 8 sections.
- Guava paste usually comes in a compacted block or tub. To fluff it up, place it into a bowl and mash it with a fork.
Assemble and Bake
- Preheat the oven to 375º. Line a baking sheet with parchment paper and set aside. In a small bowl, add 1 tsp of sugar to 2 Tbsp of half-and-half. Stir the mixture and set aside.
- Remove the pastry dough from the plastic wrap and place it on a lightly floured surface. Roll it out to about ¼ inch thick. Use a 5" round cutter*. Roll the dough again(without working it too much) and cut out more circles. You should end up with 7-8 circles.
- Spread one section of the cream cheese on half of each circle(leaving space for the seal). Use a #50 cookie scoop or tablespoon to add 1 Tbsp of guava paste. Spread the paste evenly on top of the cream cheese.
- Use a pastry brush to lightly brush some of the half-and-half wash onto the outer edge of the circle. Fold the other half of the circle over the filling and press down on the edges. Seal using the tines of a fork or use any pinching method you like.
- Transfer the empanadas to the parchment paper-lined baking sheet. Brush the remaining half-and-half wash on the empanadas. Use a small knife to cut two slits on top of each empanada.
- Bake for 20-25 minutes, or until they are a light golden brown color.
- Remove from the oven and transfer to a cooling rack. Allow them to cool for at least 10 minutes before consuming.
- Enjoy!
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