Guava and Cheese Empanadas

My cousin handed me one of these at a family gathering, still warm from her kitchen, and I bit into that flaky pastry without hesitation. The guava paste burst with sweetness while the cream cheese created this unexpected creamy contrast that made me pause mid-chew. She laughed at my expression and admitted she'd only discovered air fryer empanadas a few weeks earlier, skeptical they'd turn out as good as the traditional fried version. Turns out, the air fryer gives you that same golden, shattering crust without the oil splatters or kitchen heat. Now I make them constantly, and people always ask if I bought them from somewhere.

I made these for my neighbor last summer when she mentioned missing the empanadas from her childhood in Puerto Rico. Watching her face light up when she bit into one, tasting something that transported her back, reminded me why cooking for people matters so much. She's asked for the recipe at least a dozen times since, and I always tell her the real secret is not overthinking it—just good dough, quality guava paste, and a little patience at the fork-sealing stage.

Ingredients

• Refrigerated pie dough or empanada dough (400 g, enough for 10 rounds): Store-bought dough saves you from scratch pastry-making and honestly, no one can tell the difference once it's golden and crisp. Just make sure it's thawed properly so it rolls out without cracking.
• Guava paste (120 g or 4 oz, cut into 10 strips): This is the soul of the empanada—look for it in Latin or international markets where it comes in those dense, brick-like blocks. If you can't find it, thick mango or passion fruit paste works in a pinch, though the flavor won't be quite the same.
• Cream cheese (120 g or 4 oz, cut into 10 pieces): The coolness and slight tang of cream cheese against the sweetness of guava is what makes these special rather than just another pastry.
• Egg, beaten (for egg wash): One beaten egg is all you need to get that glossy, beautiful golden-brown finish that makes them look bakery-quality.

Instructions

Heat your air fryer:

Set it to 180°C (350°F) and let it warm up while you prep—this takes just a few minutes but makes a real difference in how evenly they cook.

Cut and shape the dough:

Roll out your thawed dough gently with a rolling pin, then use a 10 cm circular cutter or even a clean glass to cut out 10 circles. Work quickly so the dough doesn't warm up too much, or it'll become sticky and harder to handle.

Fill with intention:

Place one strip of guava paste and one piece of cream cheese in the center of each dough circle—resist the urge to overfill or the sealing gets messy. Center them carefully because an off-center filling makes it harder to fold and seal evenly.

Fold and seal:

Fold each circle in half to create a half-moon, then press the curved edges firmly with a fork to seal them shut. This isn't just for looks; it keeps the filling from escaping as it heats and the pastry puffs.

Apply the golden coat:

Brush the top of each sealed empanada with your beaten egg using a pastry brush—this step transforms them from plain to bakery-worthy, so don't skip it.

Air fry to golden perfection:

Arrange them in a single layer in your air fryer basket without overcrowding, and fry for 10 to 12 minutes until they're deeply golden and the edges look crispy. You might need to do two batches depending on your air fryer size, and that's perfectly fine.

Cool slightly and serve:

Let them rest for a minute or two before biting in—the filling is incredibly hot and needs just a moment to set. Serve warm while the pastry is still crispy and the cheese is at its creamiest.

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There's something almost meditative about pressing those forks along the curved edges, sealing each one like you're tucking in a little golden pillow. My daughter insisted on helping last time, and her slightly wobbly seals turned out just as fine as my careful ones—that's when I realized the imperfections are kind of what makes homemade food feel real and honest.

Why the Air Fryer Works Better Than You'd Expect

Before I had an air fryer, empanadas meant either buying them from a bakery or deep frying in oil, which fills your kitchen with heat and smell for hours. The air fryer circulates hot air so efficiently that you get that same shattering, golden crust in just 12 minutes, and your kitchen stays relatively cool. Plus, there's something psychologically easier about putting pastries in a basket versus watching oil carefully—one less thing to be nervous about while cooking.

Guava Paste: Finding It and Loving It

The first time I looked for guava paste, I wandered around the international aisle like it might jump out at me. It usually comes in dense, brick-like blocks or sometimes in jars, and once you have it, it keeps forever in your pantry. The flavor is concentrated and tropical, almost floral in a way that sounds strange until you actually taste it paired with cream cheese—then it makes perfect sense.

Storage, Reheating, and Flavor Variations

Leftovers stay crispy in an airtight container for a day or two, and you can absolutely reheat them in the air fryer for about 3 minutes to restore that fresh-from-the-basket texture. Some people sprinkle powdered sugar on top right after they come out of the air fryer, and others add a tiny pinch of cinnamon to the filling for a warm spice note. I've even seen folks mix a little orange zest into the cream cheese for extra brightness, though the simple version is truly perfect as is.

• A light dusting of powdered sugar makes them feel fancy and special without adding much work.
• Cinnamon is optional but genuinely elevates the dessert feel if you're serving them as a proper course.
• These freeze beautifully before air frying, so you can prep a batch ahead and cook them fresh whenever the craving hits.

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These empanadas have become my go-to when I want to impress someone without spending all day in the kitchen. There's real magic in that moment when someone bites into one and their eyes widen at the guava-and-cream-cheese combination.

Recipe FAQs

→ Can I bake these instead of air frying?

Yes, bake at 375°F (190°C) for 15-18 minutes until golden brown. Place on a parchment-lined baking sheet and brush with egg wash before baking.

→ What can I substitute for guava paste?

Thick fruit preserves like apricot, peach, or fig jam work well. Membrillo (quince paste) is another traditional Latin American option that provides similar texture.

→ How should I store leftovers?

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

→ Can I freeze the assembled uncooked empanadas?

Absolutely. Freeze assembled empanadas on a baking sheet until firm, then transfer to a freezer bag. Air fry from frozen at 350°F for 15-18 minutes, adding a few extra minutes as needed.

→ What cheese works best besides cream cheese?

Queso fresco, mild cheddar, or mozzarella pair beautifully with guava. For a more traditional approach, use queso crema or a combination of cream cheese and mild white cheese.