When you grow up in a Cuban family, enjoying a slice of cream cheese stacked on top of a slice of guava paste is a rite of passage.
Once you taste that sweet combo, you’ll never be the same. I felt the same way when I tasted these delicious guava cheese empanadas. ¡Que rico!
Now, don’t get me wrong, I’m not saying these empanadas are better than pastelitos de guayaba y queso by any means but, what I am saying is that there’s a place for both on the dessert table. Let me show you!
Empanada Dough
First things first, let’s talk empanada dough. We’re using my sweet pork lard-infused empanada dough for this recipe.
You heard that right. The dough is made with pork lard and brown sugar-cinnamon syrup and it’s pretty freaking awesome.
I recommend preparing the dough on the day of. However, if you prefer to plan ahead, you can make it in advance and freeze the empanada rounds between parchment paper squares in a freezer bag.
Just make sure to thaw them completely before filling and cooking.
Alternatively, you can opt for ready-made frozen empanada discs available in the freezer section of your local grocery store.
Leftover dough? Make my tastes-just-like-arroz-con-pollo chicken empanadas next!
Prepping Instructions
Recommended For This Recipe
Deep Fry Pan
This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!
Want more guava recipes? Of course, you do. You should absolutely add my guava cheesecake with Maria cookie crust, guava jam bars, and guava jam thumbprint cookies to your list!
Cooking The Empanadas – 3 Ways
I’m personally scared of frying with hot oil (Mami makes fun of me lol) but that’s really the best way to make these sweet empanadas.
They come out crispy and delicious. Nevertheless, you can also make them in the oven or the air fryer.
Here are other cooking methods for these empanadas:
On The Stove
In a large skillet, heat 1 cup of oil to 400ºF. Fry the empanadas, a few at a time, until crispy and golden brown on all sides.
Drain the empanadas on paper towel-lined plates. Allow them to cool slightly. Serve immediately.
In The Air Fryer
Preheat your air fryer to 375°F. Assemble the empanadas and lightly brush them with oil to help them crisp up in the air fryer.
Place the empanadas in a single layer in the air fryer basket. Cook for 10-15 minutes, turning them halfway through, until they’re crispy and golden.
In The Oven
Preheat your oven to 375°F. Assemble the empanadas and place them on a baking sheet lined with parchment paper.
Brush them with a light coat of egg wash for a golden finish. Bake for about 20-25 minutes or until the empanadas are golden brown and crisp.
Serving Suggestions
When it comes to enjoying these sweet guava and cheese empanadas, nothing hits the spot like un cafe cubano con espumita or un cafe con leche bien calientico. Either one would be a match made in heaven!
Storage Tips
Store in an airtight container for up to 2 days then place in the fridge for up to 5 days.
Freeze before baking for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
30 Minute Guava Cheese Empanadas
Equipment
Ingredients
- 12 empanada dough rounds (or store-bought empanada discs)
- 14 ounces guava paste
- 8 ounces cream cheese
- Canola oil for frying
Instructions
- Cut the cream cheese and guava paste into 1-inch slices. Set aside.
- In the center of an empanada disc, place a guava paste slice and a slice of cream cheese on top. Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the empanadas.
- In a large skillet, heat 1 cup of oil to 400ºF. Fry the empanadas, a few at a time, until crispy and golden brown on all sides. Drain the empanadas on paper towel-lined plates. Serve immediately.
- P.S. Allow the empanadas to cool slightly before eating. Guava gets hot so the filling can burn the roof of your mouth if you don't wait for them to cool a bit. I know this is the hardest part!
IRMA WILLIAMS says
I have made your recipes. I love the you explain everything step by step. You should write a cook book. I grew up with Cuban food
My parents came to this country 1956. My mom worked but she made sure to cook her delicious Cuban food when she got home from work. I miss her cooking and so I am trying to follow all of your recipes. Thank you for bringing back memories of my Cuban heritage
Jamie Silva says
Thank you so much, Irma! I appreciate you!