Guava & Cheese Empanada Recipe
Guava and cheese turnover stuffed with cream cheese and guava paste
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Topping
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until a dough forms. Knead the dough gently for a minute, then wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a medium bowl, beat the cream cheese until smooth. Add the guava paste, sugar, and vanilla extract, mixing until well combined. Set aside.
Assembling Empanadas
- 3
Roll out the Dough
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough, about 4-5 inches in diameter.
- 4
Fill the Empanadas
Place a tablespoon of the filling in the center of each dough circle. Fold the dough in half to create a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative touch.
Baking
- 5
- 6
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and let cool slightly before serving.
