This homemade guava cheese empanada delivers the classic sweet-and-tangy pairing using just five ingredients. Crispy fried empanada dough envelopes a simple cream cheese and guava paste filling, finished with a dusting of powdered sugar. It’s an irresistible dessert or snack that comes together quickly.
Why we love this recipe
Guava paste paired with cheese is a beloved combination across Latin cuisines, especially in Puerto Rican cooking. The creamy, slightly salty cheese balances the sweet, floral tang of guava paste, and when wrapped in flaky empanada dough the result is reminiscent of a delicate pastry with a more complex flavor.
These empanadas are simple to make — only five ingredients and about 30 minutes from start to finish — which makes them perfect for an easy dessert, afternoon snack, or brunch pastry.
Ingredients
Five simple ingredients are all you need:
- Guava paste (store-bought or homemade)
- Cream cheese
- Empanada dough discs (homemade or premade)
- Canola or vegetable oil (for frying)
- Confectioners’ sugar (for dusting)
If you prefer to bake rather than fry, replace the oil with an egg wash (one beaten egg plus a tablespoon of water) and brush the empanadas before baking. See the instructions section for baking details and the recipe card for exact quantities.
How to make guava cheese empanadas
Tip: For even portions, slice the guava paste and cream cheese in half, then cut each half into eight pieces so you end up with 16 equal slices.
Similar recipes
Try other empanada and Puerto Rican pastry favorites for more inspiration.
Pastelillos de Guayaba (Guava Pastries)
5 Ingredient Empanada Dough
Apple Empanadas (Baked or Fried)
Empanadillas (Fried Puerto Rican Turnovers)
Cheese variations
This recipe is intentionally simple, but you can vary the cheese to change the flavor profile. Popular pairings include Swiss, sharp white cheddar, Havarti, or Gruyère. A sharper white cheddar gives a nice salty contrast to the sweet guava, which many families enjoy.
Storage
Store cooled empanadas in an airtight container in the refrigerator for up to 5 days. Reheat in a toaster oven or conventional oven to restore crispness before serving.
Empanada dough tips
If making dough from scratch, you can use it fresh or prepare discs in advance and freeze them between sheets of parchment so they don’t stick. Thaw fully before filling and sealing. Premade discs are also convenient and work well for this recipe.
Baked vs. fried
Frying yields a crisp, golden exterior and quick results. To bake instead, brush each empanada with an egg wash (one beaten egg with a tablespoon of water) and bake at 400°F (200°C) for 15–20 minutes, until golden.
More Puerto Rican desserts
Authentic Puerto Rican Quesitos
Piragua (Puerto Rican Shaved Ice)
Tembleque (Coconut Pudding)
Puerto Rican-Style Café con Leche
Buen provecho,
5 Ingredient Guava Cheese Empanadas
Description
This guava cheese empanada recipe offers a balanced sweet and tangy filling made with guava paste and cream cheese, wrapped in flaky dough and finished with powdered sugar. Quick, simple, and delicious.
Ingredients
- 14 oz guava paste (or homemade)
- 16 oz cream cheese
- 12–16 empanada dough discs
- 2 cups canola or vegetable oil, for frying
- 1/4 cup confectioners’ sugar
Instructions
- Prep the filling. Slice the cream cheese into 16 equal pieces and cut the guava paste to match. A helpful method is to halve each block, then cut each half into eight pieces.
- Assemble the empanadas. Center a piece of cream cheese and a piece of guava paste on each dough disc. Fold the disc over and seal the edges with your fingers or a fork.
- Fry. Heat oil to a medium-high temperature and fry the empanadas until golden and crisp on both sides. Drain on paper towels.
- Serve. Dust with confectioners’ sugar and serve warm.
Notes
Baking option: Brush empanadas with an egg wash (one beaten egg + 1 tbsp water) and bake at 400°F (200°C) for 15–20 minutes until golden.