Guava Cheese Empanadas (Printable)

Flaky pastries filled with luscious guava paste and creamy cheese, a delightful sweet snack or dessert option.

# Ingredient List:

→ Dough

01 - 1 package (14 oz) refrigerated pie dough or empanada dough, enough for 10 rounds
02 - 1 egg, beaten, for egg wash

→ Filling

03 - 4 oz guava paste, cut into 10 equal strips
04 - 4 oz cream cheese, cut into 10 equal pieces

# Directions:

01 - Preheat air fryer to 350°F.
02 - Roll out the dough and cut into 10 circles, approximately 4 inches in diameter.
03 - Place a strip of guava paste and a piece of cream cheese in the center of each dough circle.
04 - Fold the dough over the filling to form a half-moon shape. Press edges with a fork to seal completely.
05 - Brush the tops of the empanadas with the beaten egg for a golden finish.
06 - Place empanadas in the air fryer basket in a single layer, cooking in batches if necessary.
07 - Air fry for 10-12 minutes, or until golden brown and crisp.
08 - Let cool slightly before serving.

# Expert Suggestions:

01 -
  • They're crispy on the outside, gooey and sweet-savory in the middle, and ready in less time than it takes to pick a show to watch.
  • The air fryer does the heavy lifting so your kitchen doesn't smell like a deep-fried everything, just warm pastry and caramelized fruit.
  • You can make a batch on Sunday and reheat them throughout the week without guilt—they taste almost as good as fresh.
02 -
  • If your dough tears or splits while folding, just press it back together with your finger—a little dough patch goes a long way and nobody will see it once it's cooked.
  • Cream cheese that's too soft will ooze out during cooking; use it straight from the fridge and cut it into firm pieces so it holds its shape.
  • The first batch always cooks slightly different from the rest because the air fryer is still evening out its temperature, so use batch one as your test run and adjust timing if needed.
03 -
  • If your dough package comes as two rounds instead of sheets, let them sit at room temperature for 5 minutes before unrolling so they don't crack and resist you.
  • Pat your guava paste dry with a paper towel before cutting it into strips—excess moisture is the enemy of crispiness and can make your empanadas soggy.
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