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Guava and Cheese Empanadas Recipe

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4.3 from 63 reviews

These Guava and Cheese Empanadas are a delightful treat combining the creamy richness of full-fat cream cheese with the sweet, fruity flavor of guava paste, all encased in a crispy, golden-fried empanada dough. Perfect as a snack or dessert, they’re easy to prepare and ideal for sharing at gatherings or enjoying as a warm, indulgent bite.

Ingredients

Empanada Filling

  • 8 oz full-fat cream cheese, brick style
  • 8 oz guava paste (approximately 400g)

Empanada Dough

  • 8 empanada discs

Frying

  • 1 quart canola oil or vegetable oil, for frying

Instructions

  1. Prepare the Filling: Place 1 oz of cream cheese and 1 oz (about 50g) of guava paste in the center of each empanada disc. Slightly flatten the cream cheese and guava paste to spread evenly within the center of the dough.
  2. Shape the Empanadas: Fold the dough over itself to form a half-moon shape. Press down firmly to seal the edges, then crimp the edges with a fork to ensure a tight seal.
  3. Arrange and Cover: Place the assembled empanadas onto a parchment-lined sheet pan. Cover them with a damp paper towel or cloth to prevent drying out as you work on the remaining empanadas.
  4. Chill Before Frying: Refrigerate the covered empanadas while preheating the oil to help the dough firm up and maintain shape while frying.
  5. Heat the Oil: Pour the oil into a heavy-bottomed pot and heat over medium heat until it reaches a steady temperature of 375°F (190°C), measured with a thermometer.
  6. Set Up Frying Station: Arrange a pan lined with paper towels or a wire rack beside the stove to drain the empanadas once fried.
  7. Fry the Empanadas: Using a metal utensil, carefully submerge 2-3 empanadas at a time into the hot oil. Fry for 2 minutes on each side or until they are deeply golden brown and bubbling.
  8. Drain Excess Oil: Remove the empanadas with a slotted utensil and place them on the prepared paper towels or wire rack to drain.
  9. Repeat Frying: Continue frying the remaining empanadas in batches, ensuring not to overcrowd the pot. Monitor and maintain the oil temperature between batches for even cooking.
  10. Serve Warm: Once all empanadas are fried and drained, serve them warm for the best flavor and texture.

Notes

  • Store covered in the refrigerator for up to 5 days.
  • To reheat, place empanadas on a pan or wire rack in a 375°F oven for 5-7 minutes until warmed through and crisp.
  • For an air fryer alternative, grease both sides of the empanadas with a neutral oil and air fry at 375°F for 8 minutes, flipping halfway through.
  • Avoid overcrowding when frying to ensure even cooking and avoid temperature drops in the oil.

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