Guava and Cheese Empanadas (Print Version)

Flaky pastries with luscious guava and cream cheese filling, air-fried to golden perfection.

# Components:

→ Dough

01 - 1 package (14 oz) refrigerated pie dough or empanada dough
02 - 1 egg, beaten

→ Filling

03 - 4 oz guava paste, cut into 10 equal strips
04 - 4 oz cream cheese, cut into 10 equal pieces

# Method:

01 - Set air fryer to 350°F and allow to reach temperature.
02 - Roll out dough and cut into 10 circles approximately 4 inches in diameter using a circular cutter or glass.
03 - Place one strip of guava paste and one piece of cream cheese in the center of each dough circle.
04 - Fold dough over filling to create a half-moon shape. Press edges firmly with a fork to seal completely.
05 - Brush the top surface of each empanada with beaten egg for a golden finish.
06 - Place empanadas in air fryer basket in a single layer. Cook in batches if necessary to avoid overcrowding.
07 - Cook for 10 to 12 minutes until golden brown and crisp throughout.
08 - Remove from air fryer and let cool slightly before serving.

# Expert Advice:

01 -
  • They're genuinely crispy without needing a deep fryer, which means less cleanup and actually less guilt about the indulgence.
  • The contrast between the flaky pastry and that sweet-tart guava-and-cream-cheese filling is addictive in a way that surprises people who think they don't like guava.
  • You can have them ready in under 35 minutes, which makes them perfect for unexpected guests or when you want something that feels fancy but tastes homemade.
02 -
  • If your guava paste is very firm, you can warm it slightly or cut it thinner so it actually melts into the cheese instead of staying stubbornly solid in the middle of your empanada.
  • Don't skip the egg wash thinking you'll save calories—it's what makes them look and feel like real pastries instead of just dough with filling, and the difference is worth it every time.
03 -
  • Don't roll your dough too thin or it won't hold up to the heat; just thick enough that you can't see through it is exactly right.
  • Keep your guava paste and cream cheese cold until the moment you fill the empanadas; warm filling is more likely to burst through the seams.
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