Happy New Year! Now that all of my holiday decor is put away until next year, it’s time to get down to making 2018 awesome! Today I’m going to show you how to make Guava Cheese Empenadas. What?? You’ve never had an empenada? Well that’s crazy-talk. If you haven’t tried Guava Cheese Empenadas, now is the time my friend.
I hope you all had a wonderful holiday season with friends and family. 💟 I gotta tell you though…..I was all ABOUT Christmas cookies, decorating the tree and everything else in my path, blasting Christmas music every chance I got, buying presents and planning get-togethers, but by December 26th I wanted to explode from all of the cookies I ate. I didn’t want to see another tree or decoration. I couldn’t stomach another Christmas song. I had a shopping hangover. I was DONE with Christmas! Do you ever feel like that by the end? Let’s do something to get us moving in a different direction for the new year! Learning how to make empenadas is just the thing.
I was first introduced to these addicting pastries by a friend I used to work with. Do you have a friend from Cuba? If you do, you should consider yourself lucky. I picked her brain for recipes all the time! She also gave me her flan recipe, but we will save that for another day. (Sinful!) But Guava Cheese Empenadas! They are crispy on the outside with a sweet, warm and creamy guava and cream cheese filling on the inside.
Before I made Guava Cheese Empenadas, I thought they would be a difficult task that would have me slaving in the kitchen ALL day. Nope. I am here to tell you that these empenadas are not hard to make at all. Easy peasy!
To make the Guava Cheese Empenadas, you’re going to need an 8-ounce brick of cream cheese, a package of guava paste (You can use Iberia or Goya in the round can.) and 10 Goya pastry discs. You will find the pastry discs in the frozen food section and the guava paste where they sell the other Goya products.
You will start out by defrosting the pastry discs in the refrigerator or on your kitchen counter, which is how I usually do it. After the discs are defrosted, open up your cream cheese and guava paste. Cut thin slices of cream cheese and guava paste and put a piece of each in the middle of your disc overlapping one another. You don’t want to stuff them too much or they will leak when you are frying them. Leave enough room so you will be able to fold them.
After you’ve laid down your cream cheese and guava paste, fold your disc in half. Using the tines of a fork, press down all along the edge of the empenada to seal it closed.
I like to keep my empenadas on the paper that separates them from the package so they don’t stick together.
Fill a deep saucepan with vegetable oil to about 2 1/2 inches deep. Heat oil over medium-high heat until hot but not smoking. Fry empenadas in batches until crispy and golden brown, flipping once, 4-6 minutes. Transfer empenadas to paper towels and sprinkle with sugar. Cool and enjoy!
Guava Cheese Empenadas
- 8 ounces Cream Cheese (1 brick)
- 21 ounces Guava Paste
- 14 ounces Goya Pastry Discs
- 1 quart Vegetable Oil
- Sugar for sprinkling
Defrost frozen pastry discs.
Cut cream cheese and guava paste into 1/8 to 1/4-inch slices.
Fold pastry disc in half and seal edges by pressing down with the tines of a fork.
Fill a deep saucepan with oil to about 2 1/2 inches deep. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Fry empanadas in batches until crispy and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain. Sprinkle sugar over empenadas and let cool.
You will have leftover cream cheese and guava paste. Store in refrigerator for a later use.