Guava Empanadas

These baked empanadas wrap guava paste and cream cheese in a buttery homemade pastry. A cinnamon-sugar topping adds a sweet finish.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 2 1/2 cups all-purpose flour
• 2 teaspoons granulated sugar for dough
• 1 teaspoon salt
• 1 cup very cold unsalted butter, cubed
• 1/2 to 2/3 cup very cold water
• 8 ounces cream cheese
• 21 ounces guava paste
• 1 large egg
• 2 tablespoons water for egg wash
• 1/2 cup granulated sugar for topping
• 2 tablespoons ground cinnamon

How to prepare it

Keep the pastry butter cold and avoid adding more water than needed. Seal the guava and cream cheese inside each folded round, then chill again before baking for a neater shape.

For safe food handling and leftovers, see FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve warm or at room temperature. Refrigerate cream-cheese-filled leftovers promptly in a covered container.

Frequently asked questions

Why chill twice?

The first rest makes the pastry easier to roll; the second helps shaped pies hold their edges.

How do I stop filling leaks?

Leave a clear border and crimp the edges securely before baking.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Guava Empanadas

Print Recipe

These baked empanadas wrap guava paste and cream cheese in a buttery homemade pastry. A cinnamon-sugar topping adds a sweet finish.

• Author: Maya Collins
• Prep Time: About 1 hr 15 mins including chilling
• Cook Time: 20 to 30 mins
• Total Time: About 1 hr 35 mins to 1 hr 45 mins
• Yield: About 16 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 teaspoons granulated sugar for dough
• 1 teaspoon salt
• 1 cup very cold unsalted butter, cubed
• 1/2 to 2/3 cup very cold water
• 8 ounces cream cheese
• 21 ounces guava paste
• 1 large egg
• 2 tablespoons water for egg wash
• 1/2 cup granulated sugar for topping
• 2 tablespoons ground cinnamon

Instructions

1. Whisk flour, dough sugar and salt. Cut in cold butter until uneven crumbs form. Add 1/2 cup cold water gradually, using only enough extra to bring the dough together.
2. Divide into three or four balls, wrap and refrigerate 30 to 45 minutes.
3. Roll the chilled dough to about 1/4 inch thick and cut circles about 4 1/2 inches across. Spread about 1 tablespoon cream cheese on one half of each circle, leaving a border, then add a little guava paste.
4. Whisk egg with 2 tablespoons water. Brush the dough edges, fold over the filling, press and crimp with a fork. Cut small steam slits. Brush the tops with egg wash and sprinkle with mixed topping sugar and cinnamon.
5. Chill the shaped empanadas 20 to 25 minutes. Heat the oven to 375°F (190°C), then bake 20 to 30 minutes until puffed and golden. Cool until warm before eating.