Guava and Cheese Empanadas (Print version)

Golden crispy pastries with sweet guava and creamy cheese filling, air-fried to perfection.

# What You Need:

→ Dough

01 - 1 package (14 oz) refrigerated pie dough or empanada dough
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

# How to Make:

01 - Set air fryer to 350°F and allow to reach temperature.
02 - Roll out dough and cut into 10 circles, approximately 4 inches in diameter.
03 - Place one strip of guava paste and one piece of cream cheese in the center of each dough circle.
04 - Fold dough over filling to form a half-moon shape and press edges firmly with a fork to seal completely.
05 - Brush the tops of all empanadas with beaten egg for a golden finish.
06 - Arrange empanadas in air fryer basket in a single layer, working in batches if necessary.
07 - Cook for 10 to 12 minutes until golden brown and crisp throughout.
08 - Remove from air fryer and allow to cool slightly before serving.

# Expert tips:

01 -
  • They're ridiculously fast: from prep to golden-crispy in about 30 minutes, no oil splatters required.
  • The flavor contrast is addictive: sweet guava paste and tangy cream cheese in flaky, buttery dough creates this perfect balance that keeps you reaching for another.
  • They look more impressive than they actually are: your guests will think you spent hours when really it's just a simple fold and brush.
02 -
  • Cold filling is non-negotiable: I learned this the hard way when warm guava and soft cheese oozed right through my first batch, turning beautiful pastries into sad leaking pockets—keep everything chilled until the moment you seal them.
  • The fork seal actually matters: It's not just decorative; those pressed edges are what prevents your filling from escaping, and a gentle but firm press along the entire edge takes about 10 seconds per empanada and saves you from a mess.
03 -
  • Keep your dough cold: The colder the dough, the flakier your final empanada; if it starts getting warm while you work, pop it back in the fridge for a few minutes.
  • Don't overfill: I learned that more guava and cheese doesn't equal better—just 120g total per empanada is the sweet spot that keeps the filling from leaking and maintains that perfect dough-to-filling ratio.
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