Season 01 - Breakfast / S01B04
Guava and Cheese Empanadas
Story
The smell of sweet guava 🍈 and melting cheese 🧀 filled the kitchen as Don Luis peeked around the corner, hoping to grab an empanada before they cooled. But Abuela always knew. She’d smile, shake her head, and say, “Good things come to those who wait.” He’d fidget as she dusted them with powdered sugar, finally handing him one—warm, golden, and oozing with creamy cheese and tropical sweetness. That first bite? Pure magic. Today, Don Luis keeps that tradition alive, adding his signature twist to make these empanadas extra flaky, extra delicious, and just like Abuela’s—worth the wait. 💛🔥
Don Luis tips
- Use guava paste, not guava jelly — jelly weeps and soggies up the dough.
- Seal the edges with a fork dipped in water: it grips better and they don't burst when frying.
- Oil at 350°F (175°C). Hotter scorches the dough, cooler leaves them greasy.
- Dust with powdered sugar while still warm — melts in place.
Ingredients
- For the Dough:
- 2 ½ cups all-purpose flour 🌾
- 0.5 teaspoon salt 🧂
- 0.5 teaspoon sugar 🍬
- 1 stick (½ cup) cold unsalted butter, diced 🧈
- 1 egg 🥚
- 0.33 cup cold water 💧
- 1 teaspoon white vinegar 🍶
- For the Filling:
- 1 cup guava paste, cut into small cubes 🍈
- 0.5 cup cream cheese or queso blanco, softened 🧀
- 1 teaspoon vanilla extract (optional) 🌿
- For Frying:
- 2 cups vegetable oil (for frying) 🫒🔥
- For Garnish:
- 0.25 cup powdered sugar (optional) ❄️
Instructions
- 11️⃣ Prepare the Dough 🥣
- 21️⃣ In a large bowl, whisk together the flour 🌾, salt 🧂, and sugar 🍬.
- 32️⃣ Add the cold butter 🧈 and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- 43️⃣ In a separate bowl, whisk together the egg 🥚, water 💧, and vinegar 🍶. Slowly add this to the flour mixture, stirring until a dough forms.
- 54️⃣ Knead the dough lightly for about 1 minute, shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 62️⃣ Assemble the Empanadas 🥟
- 71️⃣ Roll out the chilled dough on a floured surface to about ⅛-inch thickness.
- 82️⃣ Use a round cutter or a small bowl to cut out 4-5 inch circles.
- 93️⃣ Place a cube or two of guava paste 🍈 in the center of each circle, then add a teaspoon of cream cheese 🧀 on top.
- 104️⃣ Fold the dough over to form a half-moon shape, pressing the edges together. Use a fork to crimp and seal the edges.
- 115️⃣ Transfer the empanadas to a tray and refrigerate for 10 minutes before frying to help them hold their shape.
- 123️⃣ Fry the Empanadas 🔥
- 131️⃣ Heat vegetable oil 🫒 in a deep pan to 350°F (175°C).
- 142️⃣ Fry the empanadas in batches, cooking for 2-3 minutes per side until golden brown. 🥟✨
- 153️⃣ Remove and place on a paper towel-lined plate to drain excess oil.
- 164️⃣ Final Touch ❄️
- 171️⃣ If desired, dust with powdered sugar ❄️ while still slightly warm.
- 182️⃣ Let cool a few minutes before serving—the guava paste will be hot inside! 🔥
- 19Serving Suggestions
- 20Best enjoyed warm with a cafecito con leche ☕ or a cold glass of milk 🥛.
- 21Try adding a drizzle of honey or a sprinkle of cinnamon for extra flavor.
Frequently asked questions
- Can I bake these instead of frying?
- Yes — 400°F (200°C) for 18-22 minutes. Brush with egg wash for color. Texture comes out closer to a baked turnover than a fried one, but still good.
- What cheese holds up to the heat?
- Cream cheese, mozzarella, or a semi-soft like queso de papa. Queso fresco weeps — skip it.
- Can I freeze them before frying?
- Yes — assemble, freeze on a tray until firm (1 hr), then bag. Fry from frozen, add 1-2 minutes to the cook time.
- Sweet guava paste or sweet-tart?
- For this recipe, the standard sweet paste (Goya or Ancel) is perfect. If yours leans tart, dust a little extra powdered sugar on top.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →