Guava and Cheese Empanadas Recipe

These Guava Cheese Empanadas are a sweet, creamy treat made with rich guava paste and smooth cream cheese, all wrapped in a golden, flaky crust. Whether baked or fried, they make an irresistible dessert or snack perfect for any time of day.

Course Appetizers

Cuisine Mexican, Puerto Rican

Keyword guava and cheese empanadas

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 233kcal

Author Michele @ Flavor Mosaic

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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