Guava Cheese Empanadas

My cousin called me on a Tuesday afternoon, half-laughing, saying she'd bought guava paste on impulse at the Latin market and had no idea what to do with it. I remembered watching my abuela fold these little golden pockets in her kitchen years ago, the way the cheese would get creamy and slightly melted against the sweet guava. Within an hour, we were standing in my kitchen with an air fryer, rolling dough and making a mess of powdered sugar, and suddenly these empanadas became our thing—the dessert we'd make when we needed an excuse to talk.

The first time my roommate bit into one of these, her eyes went wide in that way that made me feel like I'd actually accomplished something. She was skeptical about the guava-and-cheese combo, and I'll admit, I wasn't entirely sure myself, but watching her reach for a second one told me everything. That moment made me understand why people get excited about food that mixes sweet and savory in unexpected ways—it catches you off guard and makes you want to come back for more.

Ingredients

• Refrigerated pie dough or empanada dough (1 package, 400 g): This is the shortcut that makes everything possible; keep it cold until the last second or it'll stick to your rolling surface and make you want to scream.
• Guava paste (120 g or 4 oz): The star of the show, sweet and jammy with that distinctive tropical flavor—you'll find it in Latin markets usually near the condensed milk, and yes, it matters that it's paste and not juice.
• Cream cheese (120 g or 4 oz): It balances the sweetness and gets slightly creamy when heated, creating that magic moment when both flavors meld together.
• Egg, beaten (1): Your golden ticket to a glossy, beautiful finish that makes people think you spent way more effort than you actually did.

Instructions

Heat your air fryer:

Set it to 180°C (350°F) and let it preheat while you prep—this usually takes about 3 minutes, giving you time to get your filling and dough ready.

Cut out your circles:

Roll the dough to about a quarter-inch thickness and use a 10 cm circular cutter or even a glass to cut out 10 rounds; if your dough is soft and sticky, pop it back in the fridge for 5 minutes.

Fill with intention:

Place one strip of guava paste and one piece of cream cheese in the center of each circle, leaving about a finger's width of space around the edges so the dough can seal properly.

Fold and seal:

Fold each circle in half to create a half-moon, then press the edges firmly with a fork in a little pattern—this isn't just for looks, it actually locks everything in so nothing leaks during cooking.

Brush with egg wash:

Use a pastry brush to paint the beaten egg over the top of each empanada; don't skip this step because it's what gives you that gorgeous golden color and a little shine.

Air fry until golden:

Arrange the empanadas in a single layer in your air fryer basket (they shouldn't touch) and cook for 10 to 12 minutes until they're deep golden brown and crispy, checking at the 9-minute mark if your air fryer runs hot. If you're cooking in batches, keep the finished ones on a warm plate while you finish the rest.

Cool slightly before eating:

This is hard advice to follow because they smell incredible, but the filling is genuinely lava-hot right out of the fryer, so give them at least 2 minutes.

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My dad tried one of these at a family gathering and immediately asked if I'd quit my job to become a baker, which I know sounds like a joke he was making, but I also know he was only halfway joking. There's something about food that feels a little fancy but is actually simple that makes people feel special, and these empanadas have that exact quality.

The Guava Paste Question

Guava paste shows up in Latin and Caribbean cooking all the time, but it's one of those ingredients that makes people hesitate in the grocery store because they've never heard of it. It's basically guava fruit cooked down with sugar until it's thick and jammy and deeply pink—think of it as guava's more sophisticated cousin to regular jam. If you genuinely cannot find it, a thick apricot or mango preserves works in a pinch, though you'll lose some of that distinctive tropical flavor that makes these empanadas worth making in the first place.

Air Fryer Timing and Temperature

Air fryers are wonderful but temperamental, and every model has its own personality. The 10 to 12 minute window I've given you is solid for most standard air fryers, but if yours runs hot or if you're working with a smaller model, you might finish closer to the 9 or 10 minute mark. The visual cue is more important than the clock—you're looking for that deep golden brown color where the edges are slightly darker and the whole thing looks crispy and done.

Flavor Variations and Make-Ahead Options

Once you've made these once, you'll start seeing all the ways to play with them. A tiny pinch of cinnamon mixed into the guava paste adds warmth, and a sprinkle of powdered sugar right out of the air fryer makes them feel like a special occasion dessert rather than a weeknight snack. You can assemble these empanadas up to 8 hours ahead and keep them covered in the fridge, then air fry them straight from cold (you might need an extra minute or two). Leftovers keep for three days in an airtight container and reheat beautifully for 4 to 5 minutes at 160°C.

• Try a light dusting of cinnamon sugar mixed into the guava paste for a warm, spiced twist.
• Make them ahead and freeze unbaked for up to a month—no thawing needed, just add a minute to the cooking time.
• Serve them with a small cup of dulce de leche for dipping if you're feeling fancy and want to blow someone's mind.

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These little golden empanadas have become the thing I make when I want to give someone a small gift that says I thought of you and also I know how to use my air fryer. They're forgiving enough for a first try but impressive enough to make you feel like you nailed something in the kitchen.

Recipe Questions & Answers

→ What dough works best for these empanadas?

Refrigerated pie dough or empanada dough both provide a flaky, tender crust perfect for holding the sweet and creamy filling.

→ Can I substitute guava paste with another ingredient?

Yes, thick fruit preserves can be used as a substitute to maintain texture and sweetness if guava paste is unavailable.

→ How do I achieve a golden finish on the empanadas?

Brushing the empanadas with beaten egg before air frying helps create a shiny, golden-brown crust.

→ What is the best way to seal the empanadas?

Pressing the edges with a fork after folding ensures a tight seal to prevent filling leakage during cooking.

→ How long should these be cooked in an air fryer?

Air fry at 180°C (350°F) for about 10 to 12 minutes until the empanadas are crisp and golden.