Guava and Cheese Empanadas

My neighbor Maria handed me a still-warm empanada through her kitchen window one afternoon, the pastry crackling between my fingers as golden guava filling peeked through. I bit into it and tasted this perfect collision of textures—flaky dough giving way to sweet, jammy guava and cool cream cheese that melted on my tongue. That single pastry made me understand why these little pockets of joy are passed around at celebrations, tucked into lunch boxes, and offered as gifts. When I finally asked for her method, she laughed and said the air fryer had changed everything about making them at home. Now I make a batch whenever I want that same magic without the mess of traditional frying.

I made these for my book club last month, and watching everyone's faces light up when they bit into them reminded me why homemade pastries hit differently than anything store-bought. One friend asked for the recipe immediately, mentioning she'd been craving something like this since a trip to Mexico years ago. That's when I realized these empanadas weren't just dessert—they were a moment of connection, a taste of somewhere warm and joyful. Even my skeptical husband, who usually doesn't eat sweets, had three.

Ingredients

• Refrigerated pie dough or empanada dough (1 package, 400 g): This is your time-saver and honestly, there's no shame in using it—it gives you that flaky, buttery texture without the stress of making dough from scratch, and it already has the right thickness.
• Guava paste (120 g / 4 oz): Look for it in the Latin or international aisle of your grocery store; it's dense and jammy, and cutting it into strips prevents it from oozing everywhere when the empanada cooks.
• Cream cheese (120 g / 4 oz): The tangy counterpoint to guava's sweetness; cut it into small pieces so it distributes evenly and melts into creamy pockets.
• Egg, beaten: This egg wash is what gives your empanadas that gorgeous golden-brown shine and a professional bakery finish.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get your air fryer ready:

Set it to 180°C (350°F) and let it preheat while you assemble the empanadas—this takes about 3 minutes and makes sure they start cooking immediately for maximum crispness.

Cut your dough into rounds:

Roll out your dough and use a circular cutter or the rim of a glass to cut 10 circles about 4 inches across; work gently so the dough stays cold and pliable, and stack them on parchment to prevent sticking.

Fill each round:

Place one guava paste strip and one cream cheese piece slightly off-center on each circle—off-center leaves you room to seal without the filling squishing out the sides.

Fold and seal:

Fold each circle in half to create a half-moon, then press the edges firmly with a fork to seal; don't skip this step because it's what keeps everything contained during frying.

Brush with egg wash:

Use a pastry brush to coat the top of each empanada with beaten egg, which creates that beautiful golden exterior and adds a subtle richness.

Air fry in batches:

Arrange empanadas in a single layer in the air fryer basket—if they overlap, they won't crisp evenly, so work in batches if needed, which usually only takes a second round anyway.

Cook until golden:

Air fry for 10 to 12 minutes until the pastry is deep golden brown and you can hear it crackle when you tap it; the exact time depends on your air fryer's personality, so start checking around minute 9.

Cool briefly before serving:

Let them rest for 2 to 3 minutes so the filling sets slightly and won't burn your mouth; they're best enjoyed warm when the cheese is still creamy and the dough is at peak crispness.

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There's something almost meditative about the repetition of filling, folding, and sealing empanadas—it became my favorite Sunday afternoon ritual. I started making them while listening to music, and before I knew it, I had a tray ready and that unmistakable smell of sweet guava and buttery pastry filling my whole kitchen, which somehow felt like a small celebration all on its own.

Why the Air Fryer Changed Everything

Traditional deep-fried empanadas are incredible but require careful temperature management and a lot of oil you have to dispose of afterward. The air fryer gives you that same crispy, golden exterior with a fraction of the oil and zero mess—plus you can watch them through the basket without any splattering. I honestly never make these the old-fashioned way anymore because the texture is nearly identical and the cleanup is measured in seconds instead of minutes.

Guava and Cream Cheese, The Perfect Pairing

This combination isn't random; it's been beloved in Latin American kitchens for generations because sweet guava paste and tangy cream cheese are genuinely meant for each other. The guava brings jam-like sweetness and a subtle tropical flavor, while the cream cheese adds this cool, rich counterpoint that keeps each bite from being too sweet. Together, they create a filling that's elegant enough for a dinner party but approachable enough for an afternoon snack with coffee.

Variations and Flavor Twists

Once you master the basic version, these empanadas are a playground for experimentation and personal taste. I've added cinnamon to the filling for warmth, dusted finished empanadas with powdered sugar for elegance, and even tried them with a tiny pinch of sea salt on top to highlight the sweetness. The formula stays the same, but your creativity determines the flavor story.

• Cinnamon boost: Sprinkle a tiny pinch of cinnamon directly onto the guava paste before sealing for a warm, slightly spiced note that feels more sophisticated.
• Powdered sugar finish: While they're still warm from the air fryer, dust the tops lightly with powdered sugar for a bakery-style presentation and extra sweetness.
• A pinch of sea salt: This sounds strange but a tiny sprinkle of fleur de sel on top right after frying makes the sweetness sing by creating contrast.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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These empanadas remind me that sometimes the best recipes are the simplest ones—just a few quality ingredients treated with care and cooked until they're absolutely perfect. Make a batch this week and share them with someone who needs a small, delicious moment of joy.

Recipe FAQs

→ What does guava and cheese taste like?

The combination balances sweet tropical guava with savory cream cheese, creating a flavor profile similar to cheesecake with fruity notes. The contrast is reminiscent of dulce de leche paired with mild fresh cheese.

→ Can I bake these instead of air-frying?

Yes, bake at 375°F (190°C) for 15-18 minutes until golden brown. The texture will be slightly softer than air-fried versions but equally delicious.

→ What cheese works best with guava?

Cream cheese is traditional and provides a mild, creamy contrast. Fresh queso fresco, mozzarella, or mild farmer's cheese also work beautifully.

→ How do I store leftover empanadas?

Keep refrigerated in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness.

→ Can I freeze uncooked empanadas?

Absolutely. Freeze assembled uncooked empanadas on a baking sheet, then transfer to a freezer bag. Air fry frozen empanadas for 14-16 minutes, no thawing needed.

→ Where can I find guava paste?

Look in the Latin or international aisle of major supermarkets, specialty grocers, or Latin markets. Thick fig or quince preserves make excellent substitutes.