Guava and Cheese Empanadas

My grandmother used to make guava paste from scratch in her tiny kitchen, the whole house filling with this sweet tropical perfume that made neighbors stop by their windows. These empanadas capture that memory in half the time with an air fryer twist. The way the guava melts into cream cheese creates this hot jam like filling that tastes like childhood and innovation all at once.

Last summer my friend Maria came over and we made these while catching up on months of stories. She taught me the trick of pressing the edges with a fork to get that really sealed look that bakery empanadas have. We ate them standing at the counter burning our fingers because neither of us could wait for them to cool down properly.

Ingredients

• Refrigerated pie dough or empanada dough: Store bought dough works perfectly here and saves you so much time
• Egg: Beaten egg wash creates that beautiful golden brown color we all want
• Guava paste: Cut this into strips while it is cold for easier handling
• Cream cheese: Room temperature cream cheese blends better with the warm guava

Instructions

Preheat your air fryer:

Get it to 180°C 350°F while you prep everything else so it is ready when you are

Prepare the dough circles:

Roll out the dough and cut 10 circles about 10 cm across using a cutter or a sturdy glass

Add the filling:

Place one strip of guava paste and one piece of cream cheese in the center of each circle

Shape and seal:

Fold dough over to form half moons and press edges firmly with a fork to seal completely

Add the egg wash:

Brush beaten egg over the tops for that gorgeous bakery style shine

Air fry to perfection:

Cook in batches at 180°C for 10 to 12 minutes until deeply golden and crisp

Cool briefly:

Let them sit for just a couple minutes before serving so the filling sets slightly

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My kids now request these for every movie night and their friends always ask for the recipe. Something about that combination of warm fruit and melted cream cheese makes people feel instantly at home.

Making These Your Own

A tiny pinch of cinnamon in the filling adds this warmth that makes people ask what your secret ingredient is. Sometimes I swap the cream cheese for queso fresco when I want something less sweet and more savory.

Finding Guava Paste

Look for those rectangular blocks wrapped in plastic in the Latin or international aisle. Thick fig or apricot preserves work in a pinch but the flavor will be slightly different.

Serving Suggestions

Dust them with powdered sugar right after air frying while they are still slightly warm so it sticks beautifully. A scoop of vanilla ice cream on the side turns these into restaurant style dessert.

• These reheat perfectly at 180°C for about 3 minutes
• Make the empanadas up to a day ahead and refrigerate before air frying
• Serve with coffee for the most perfect afternoon treat

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There is something so satisfying about pulling out a basket of these golden empanadas and watching everyone reach for one before they have even cooled down completely.

Questions & Answers

→ Can I bake these instead of air frying?

Yes, bake at 375°F (190°C) for 15-18 minutes until golden brown. The texture will be slightly less crispy but equally delicious.

→ What cheese works best?

Cream cheese provides the creamiest texture, but queso fresco, mascarpone, or even mild cheddar can create interesting flavor variations.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness.

→ Can I make homemade dough?

Absolutely. A simple flour, butter, and water dough works wonderfully. Chill thoroughly before rolling for easier handling.

→ What if I can't find guava paste?

Thick fig preserves, membrillo (quince paste), or even pineapple preserve make excellent substitutes while maintaining that sweet-tart profile.