Guava Empanadas
These baked empanadas wrap guava paste and cream cheese in a buttery homemade pastry. A cinnamon-sugar topping adds a sweet finish.
- 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
- 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
- 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.
- Divide into three or four balls, wrap and refrigerate 30 to 45 minutes.
- 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.
- 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.
- 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.
Find it online: https://recipenly.com/guava-empanadas/