Imagine biting into a warm, golden-brown empanada, where sweet guava paste and tangy cream cheese dance inside a flaky, crispy crust.
These guava cheese empanadas are the perfect dessert or snack, blending Latin American tradition with modern ease.
Whether you’re a huge fan of guava or new to this tropical treat, this 5-ingredient, 35-minute recipe will become one of your new favorite Empanada Recipes!
Table of Contents
Why You’ll Love These Sweet Empanadas
Guava and cheese empanadas are a staple across Latin America, from Puerto Rico to Costa Rica and the Dominican Republic.
The concentrated guava flavor of pasta de guayaba, which is similar to guava preserves, pairs perfectly with cream cheese, creating an irresistible sweet-savory balance in this sweet dessert empanada, one of our new favorite Dessert Recipes!
Using pre-made empanada discs makes this recipe a breeze. You can choose to fry for a crispy texture or bake for a lighter option. Ready to dive into this delicious treat? Let’s get cooking!
Ingredient Notes and Substitutions
Empanada Discs—These discs work perfectly as they are designed explicitly for empanadas. However, they are intended to be fried, not baked. Therefore, if you want to bake your empanadas, I recommend either making your own empanada dough or using a store-bought pie crust. Your empanadas with pie crust will turn out perfectly when baked.
Guava Paste—(pasta de guayaba in Spanish)—A thick, sweet fruit preserve made from guava fruit. It has a dense texture similar to a jelly but denser. Cut it into slices or squares to use.
Cream Cheese—Pairs perfectly with the guava paste. Use full fat cream cheese for the best flavor and texture. You can use low fat cream cheese but I don’t recommend fat free.
Neutral Oil (for frying): Vegetable or canola oil is perfect for frying due to its high smoke point and neutral flavor. Peanut oil is a good alternative. If baking or air frying, no oil is needed beyond a light spray of cooking oil for air frying.
Egg (optional, for egg wash): A beaten egg brushed on baked empanadas gives a glossy, golden finish. Skip for vegan empanadas or use a plant-based milk (like almond or soy) for a similar effect.
Powdered Sugar (optional): A light dusting adds extra sweetness and a pretty finish. Skip if you prefer less sweetness or substitute with cinnamon sugar for a warm twist.
Instructions with Step-by-Step Photos
Prep the Empanadas
Lay each empanada disc on a clean, lightly floured surface. If desired, roll them out slightly for a thinner crust.
Place one piece of guava paste and one slice of cream cheese in the center of each disc.
Lightly moisten the edges of the disc with water using your fingertip. Fold half of the circle over the other half to form a half-moon shape, pressing the edges to seal.
Crimp with the tines of a fork for a decorative edge and extra security.
Multiple Cooking Options
Frying Method (for that classic crispy texture):
- In a deep skillet or saucepan, heat about 2 inches of oil to 350°F. Use a thermometer to maintain medium heat and avoid greasy empanadas.
- Carefully add a few empanadas at a time, frying for 2-3 minutes per side until golden brown. Don’t overcrowd the pan!
- Transfer to a paper towel-lined plate to drain. Let cool slightly before serving.
Baking Method (for a lighter touch):
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Place empanadas on the prepared baking sheet. Brush the tops with a beaten egg for a shiny, golden-brown finish.
- Bake for 20-25 minutes, until crispy and golden. Let cool slightly before serving.
Air Fryer Method (for a modern twist):
- Preheat the air fryer to 350°F and spray the basket with cooking spray.
- Place empanadas in a single layer, lightly spraying the tops with cooking spray.
- Cook for 6-8 minutes, until lightly golden. Dust with powdered sugar and serve.
Serve and Store
Let the empanadas cool at room temperature for a few minutes—guava paste gets hot and can cause a cheese burn!
Serve warm, dusted with powdered sugar for extra sweetness. Pair with a cup of Dominican coffee or ginger tea for the ultimate experience.
Store leftovers in an airtight container or freezer bag in the fridge for up to 3 days.
Reheat in a toaster oven or oven at 350°F for 5-7 minutes to restore their crispy texture. For longer storage, freeze unbaked empanadas between parchment paper and bake from frozen, adding 5 extra minutes.
Tips for Perfect Guava Cream Cheese Empanadas
Keep dough cold: Store Goya empanada discs in the fridge until ready to use. Cold dough seals better and holds its shape.
Uniform filling: Cut guava paste and cream cheese into equal pieces for a balanced sweet-tangy bite. A 2:1 ratio of cream cheese to guava paste is my go-to, but adjust to your taste!
Prevent leaks: Don’t overfill—1-2 tablespoons of filling is enough. Seal edges firmly and chill formed empanadas for 10-15 minutes before cooking.
Frying finesse: Fry in small batches and maintain oil at 350°F for a crispy, non-greasy finish. Too hot, and the outsides burn; too cool, and they get soggy.Baking beauty: An egg wash gives baked empanadas that golden-brown glow, mimicking fried ones.
Variations: For a savory twist, swap cream cheese for manchego cheese or use guava jam if paste is unavailable. For a vegan version, try vegetable shortening for the dough and vegan cream cheese.
TikTok hack: Shape empanadas faster by using a small bowl to cut dough circles and press the edges with a fork in one motion, or crimp the edges using your fingers!
The Story Behind Guava and Cheese Empanadas
Guava empanadas trace their roots to Latin countries, where the sweet guava paste (a cousin to quince paste) meets cheese in a tradition inspired by Spanish membrillo and cheese pairings.
In Puerto Rico, these sweet dessert empanadas are a coffee shop staple, while in Costa Rica, they’re a morning ritual alongside gallo pinto.
My friend’s grandmother used to make them with homemade empanada dough, but I love the convenience of Goya’s pre-made empanada wrappers, found in the frozen section of grocery stores and Hispanic food markets.
Join the Empanada Love!
These guava cheese empanadas are more than a recipe—they’re a celebration of Latin American flavor combinations.
Whether you’re frying, baking, or air frying, they’re a perfect dessert or snack for any occasion.
Be sure to check out our other empanada recipes like Apple Empanadas, Cajeta Empanadas, and Pumpkin Empanadas!
Share your empanadas on Facebook, Pinterest, or Instagram, using #GuavaEmpanadas and let us know your favorite way to enjoy them!
Recipe
Guava and Cheese Empanadas Recipe
Ingredients
- 1 package 10 count Goya empanada discs, thawed
- 5 oz Goya guava paste cut into 10 small pieces
- 5 oz cream cheese cut into 10 small pieces Neutral oil (such as vegetable or canola), for frying — if frying
Instructions
- Place empanada discs on a clean work surface. You may wish to roll them out just slightly. In the center of each disc, place one piece of guava paste and one piece of cream cheese.
- Fold Empanadas. Lightly moisten the edges of the disc with water using your fingertip. Fold the disc in half to form a half-moon shape and press the edges together to seal. Crimp with a fork for a decorative edge.
- Frying Method In a deep skillet or saucepan, heat about 2 inches of oil to 350°F. Carefully add a few empanadas at a time and fry for 2 to 3 minutes per side, or until golden brown. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain. Let cool slightly before serving.
- Baking Method Preheat oven to 375°F and line a baking sheet with parchment paper. Place empanadas on the prepared baking sheet. If desired, brush the tops with a lightly beaten egg for a golden finish. Bake for 20 to 25 minutes, or until golden brown.
- Serve and Store Let empanadas cool slightly before serving—they’ll be hot inside. Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or oven for best texture.
Notes
- Use cold empanada discs: Keep the Goya empanada discs in the fridge until you’re ready to fill them. Cold dough is easier to work with and seals better.
Cut the guava (guayaba) paste and cream cheese into uniform pieces: This helps ensure each empanada has an even ratio of sweet to creamy in every bite.
Or, Heat my cream cheese and guava paste in separate bowls in the microwave for 30 seconds and mix for easier spreading. - Don’t overfill: Overstuffing can cause the empanadas to burst open during frying or baking. A little filling goes a long way.
- Seal well: Use water around the edges and press firmly to avoid any leaks. Crimp with a fork for extra security and a pretty finish.
- Optional – Chill before cooking: After forming the empanadas, a quick chill in the fridge for 10–15 minutes helps prevent leaks during cooking, especially if baking.
- Use a thermometer for frying: Maintain oil temperature around 350°F for even cooking. Too hot and the outsides will burn before the inside heats up.
- Fry in small batches: Avoid overcrowding the pan, which can lower the oil temperature and make empanadas greasy or soggy.
- For baking, use an egg wash: Brushing the tops with a beaten egg gives a shiny, golden finish that mimics the look of fried empanadas.
- Let them cool slightly: Guava paste gets very hot! Let the empanadas cool for a few minutes before biting in.
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