Save My neighbor Maria showed up at my door one afternoon with a bag of guava paste from the Latin market, insisting I had to try making empanadas in my new air fryer. I was skeptical—I'd always thought they belonged in a deep fryer, golden and bubbling in oil—but she laughed and said the air fryer was actually her secret weapon now. Twenty minutes later, when that first batch came out impossibly crispy and flaky, I understood why she'd been so confident. The filling was still warm, the cheese creamy, the guava paste jammy and sweet, and somehow the whole thing felt less indulgent than I expected.
I made these for my daughter's study group, mostly because I had leftover dough in the fridge and wanted to use it for something other than pizza. One of her friends, who'd grown up eating these in Puerto Rico, took one bite and got quiet—the kind of quiet that means you've nailed something. That moment made me realize that sometimes the simplest recipes carry the most weight for people, and there's real honor in getting them right.
Ingredients
- Refrigerated pie dough or empanada dough (1 package, 400 g): Store-bought dough saves time without sacrificing texture—I learned the hard way that homemade dough requires more rest time than most people have on a weeknight, so don't feel guilty reaching for the good quality stuff in the freezer aisle.
- Guava paste (120 g): This is the soul of the empanada, and it matters; look for brands that list guava as the first ingredient and avoid anything too sugary or artificial tasting.
- Cream cheese (120 g): The tanginess balances the sweetness and keeps the filling from becoming cloying; cut it into pieces so it distributes evenly and melts slightly into the guava.
- Egg (1, beaten): The wash gives you that beautiful golden sheen and helps the outside crisp up in a way that raw dough never could.
Instructions
- Heat your air fryer:
- Set it to 180°C (350°F) and let it preheat for a few minutes; this matters more than people think because it helps the outside set quickly while the filling warms.
- Cut your dough into circles:
- Roll out your dough gently and cut 10 circles about 10 cm (4 inches) across using a glass or cutter; don't stress about perfection—slight imperfections actually help them cook unevenly in the best way.
- Fill each one thoughtfully:
- Place one guava strip and one cream cheese piece in the center of each circle, leaving enough room around the edges to seal without the filling squishing out as it heats.
- Fold and seal:
- Fold each circle in half over the filling to create a half-moon, then press the edges firmly with a fork; this seals them and creates a pretty pattern that signals you actually know what you're doing.
- Apply the golden finish:
- Brush each empanada with beaten egg on top, which is where the magic happens—this is what turns them from pale to gorgeously golden.
- Air fry in batches:
- Lay them in a single layer in your air fryer basket and fry for 10 to 12 minutes until they're deep golden and the pastry sounds crispy when you tap it.
- Cool slightly before serving:
- Let them rest for a minute or two so the filling sets just enough that it won't burn your mouth when you bite in.
Save I brought a batch to work last week and watched people's faces when they bit into them—that moment of surprise when something tastes this good and doesn't require an hour of fussing is honestly the best part of cooking. Now they're my go-to when I need something that feels special but doesn't announce how easy it actually was.
The Guava and Cheese Pairing
There's a reason this combination appears in desserts all across Latin America—guava's tropical tartness and the creamy, slightly tangy cheese were made for each other. The warmth brings out the guava's deeper fruit notes while the cheese softens into almost a custard-like texture, creating this layered sweetness that doesn't taste heavy. I used to think I didn't like guava until I had it paired this way, which taught me that it's not always about the ingredient itself but about what it's sitting next to.
Why the Air Fryer Works Here
The air fryer circulates heat so intensely that your dough crisps before the filling has time to leak out, which is genuinely hard to achieve in a regular oven without burning the outside. There's also something satisfying about knowing these aren't sitting in a pool of oil—they're crispy from heat alone, which makes eating three of them feel slightly less like a betrayal of your better intentions. Plus, cleanup is literally just wiping out a basket instead of dealing with a pot of cooling oil.
Storage and Variations
Leftover empanadas keep in an airtight container for a couple of days and actually reheat beautifully in the air fryer—just give them 5 minutes at 160°C and they'll crisp right back up. You can also freeze them unbaked if you want to bake a fresh batch whenever you'd like, which is the move if you're thinking ahead.
- Try adding a tiny pinch of cinnamon to the filling for a subtle warmth that doesn't overpower the guava.
- A light dusting of powdered sugar right after they come out of the fryer is optional but honestly changes everything.
- If you can't find guava paste, thick fruit preserves work as a substitute, though the flavor won't be quite the same.
Save These empanadas have become the thing I make when I want to feel capable in the kitchen without actually trying that hard. Once you've made a batch, you'll understand why they've stuck around for centuries.
Recipe FAQ Section
- → Can I bake these instead of using an air fryer?
Yes, you can bake them at 375°F (190°C) for 15-18 minutes until golden brown. Place on a parchment-lined baking sheet and brush with egg wash for the same shiny finish.
- → What can I use instead of guava paste?
Thick fruit preserves like membrillo, quince paste, or even apricot preserves work well. Just ensure the filling is thick enough to hold its shape during cooking.
- → Can I make the dough from scratch?
Absolutely. A basic pastry dough with flour, butter, salt, and cold water works beautifully. Chill the dough before rolling for easier handling and better results.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes to restore crispiness.
- → Can I freeze uncooked empanadas?
Yes, assemble and freeze them on a baking sheet before transferring to a freezer bag. Cook from frozen, adding 2-3 extra minutes to the air frying time.
- → What other cheese varieties work well?
Queso fresco, mozzarella, or mild cheddar can substitute for cream cheese. Each offers a slightly different texture and flavor profile while complementing the guava.