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

Ingredients for empanadas
Cut the cream cheese and guava paste into 1-inch slices.
In the center of an empanada disc, place a guava paste slice and a slice of cream cheese on top.
A guava cheese empanada being sealed with a fork with more uncooked empanadas on a baking sheet on the side.
Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the empanadas.

Recommended For This Recipe

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.

Three Guava Cheese empanadas in hot oil with a thermometer in the pot.
Guava Cream Cheese Empanadas on a white plate with a mug of coffee on the side.

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.

A guava cheese empanada cut in half showing the filling on a white plate with more empanadas in the background.

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.

5 from 2 reviews

30 Minute Guava Cheese Empanadas

These 4-ingredient Guava Cheese Empanadas are as Cuban as it gets, mi gente. We're talking homemade dough made with pork lard and brown sugar-cinnamon syrup, and a sweet guava and cream cheese filling that's to die for. Easy to assemble and even easier to devour, making them a perfect sweet treat ready in just 30 minutes.

Ingredients
 

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!
Serving: 1empanada, Calories: 267kcal, Carbohydrates: 1g, Protein: 3g, Fat: 28g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 2mg, Sodium: 133mg, Potassium: 53mg, Sugar: 1g, Vitamin A: 10IU, Calcium: 66mg, Iron: 0.04mg
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