Guava and Cheese Empanadas (Print version)

Flaky pastries filled with luscious guava paste and cream cheese, air-fried to golden perfection.

# What You'll Need:

→ Dough

01 - 1 package (14.1 oz) refrigerated pie dough or empanada dough
02 - 1 large 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

# Directions:

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 using a circular cutter or glass.
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, then press edges firmly with a fork to seal completely.
05 - Brush the tops of all empanadas with beaten egg to achieve a golden finish.
06 - Place empanadas in air fryer basket in a single layer, working in batches if necessary to avoid overcrowding.
07 - Cook for 10 to 12 minutes until golden brown and crispy throughout.
08 - Remove from air fryer and allow to cool slightly before serving.

# Expert Tips:

01 -
  • They come together in under 35 minutes, which means you can satisfy a sweet craving without spending your whole afternoon in the kitchen.
  • The air fryer does all the heavy lifting—no deep frying, no burnt fingers, just beautifully golden pastries with crispy edges every single time.
  • That guava-and-cream-cheese filling hits different, combining Latin American tradition with an unexpected creaminess that feels sophisticated yet comforting.
02 -
  • Don't skip the egg wash—I learned this the hard way when my first batch looked pale and sad compared to later attempts, and the egg is what gives you that restaurant-quality shine.
  • The guava paste and cream cheese need to be cut into separate pieces before assembly, not just plopped in randomly, because this helps them cook evenly and distribute properly inside the pastry.
03 -
  • Don't thaw your dough too far in advance or it becomes sticky and difficult—pull it from the fridge about 10 minutes before you're ready to roll and cut.
  • The fork-sealed edge is both functional and beautiful, so take a breath and press firmly but not aggressively, letting the fork do the work.
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