Guava Cheese Empenadas

Course Dessert, Snack
Cuisine Cuban, Mexican, Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Author Michele Wendt


  • 8 ounces Cream Cheese (1 brick)
  • 21 ounces Guava Paste
  • 14 ounces Goya Pastry Discs
  • 1 quart Vegetable Oil
  • Sugar for sprinkling


  1. Defrost frozen pastry discs.

  2. Cut cream cheese and guava paste into 1/8 to 1/4-inch slices.

  3. Fold pastry disc in half and seal edges by pressing down with the tines of a fork.

  4. 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.

Recipe Notes

You will have leftover cream cheese and guava paste.  Store in refrigerator for a later use.