Spiced Guava and Cheese Empanadas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Baked empanadas filled with sweet guava paste and creamy cheese, accented by warm cinnamon and nutmeg. This Latin American-inspired recipe, ready in about 65 minutes, layers all-purpose flour, unsalted butter, cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 25 min Serves 8 Latin American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
  2. Step 2: Add 1/2 cup cold cubed unsalted butter and use your fingers or a pastry cutter to blend until mixture resembles coarse crumbs.
  3. Step 3: Gradually add 1/3 cup cold water, mixing gently until a dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  4. Step 4: Preheat oven to 375°F and line a baking sheet with parchment paper.
  5. Step 5: On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut into 4-inch circles using a round cutter.
  6. Step 6: In a bowl, mix 6 oz guava paste cut into small cubes with 4 oz cream cheese, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until combined.
  7. Step 7: Spoon about 1 tablespoon of the guava-cheese mixture onto the center of each dough circle.
  8. Step 8: Fold the dough over to form half-moons and press edges with a fork to seal.
  9. Step 9: Brush each empanada with 1 beaten large egg for a shiny golden crust.
  10. Step 10: Bake for 20-25 minutes until golden brown and puffed. Cool slightly before serving warm.

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