Guava is one of our favorite fruits, and these Guava and cheese empanadas are the perfect way to showcase this popular fruit. Learn how to make these lovely empanaditas de guayaba y queso, perfect as a sweet picadera, or to serve alongside the afternoon cafecito.
By- Last reviewed . Published Jan 19, 2016
Guava and cheese rolls.
- Cheese substitutions: If you don't have queso de freír, you can use halloumi (the one without mint), Mexican queso blanco, or even cream cheese. Each combination tastes different, but they are all nice.
- Store: Once baked, and cooled, you can store these in an airtight container and refrigerate for up to a week.
About this recipe
I remember when I was a kid one of my maternal grandfather's favorite dulcitos was eating queso de freír drizzled with honey. As a child, I was both intrigued and mildly put off. I guess it was a grown-up thing.
I later discovered that pairing cheese with fruits or conserves is a great idea. You can make it with store-bought guava paste or completely from scratch with our guava paste recipe. Either way, the combination with queso de freír – our halloumi-like cheese for frying – makes this one of our favorite sweet empanadas.
I dare you to have just one.
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks for your support!
Empanaditas de Guayaba y Queso [Recipe + Video] Guava Empanadas
- 2 cup all-purpose flour, a bit more may be needed
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup milk, whole or skim, a bit more may be needed (see notes)
- 1 egg yolk, whisked
- ¼ cup guava paste, cut into small cubes
- ¼ cup queso de freír, cut into small cubes
- 1 egg yolk
- 1 tablespoon milk (whole or skim)
- ¼ cup vegetable oil
1. Making dough
- In a mixing bowl mix flour, salt, and baking soda. Add ¼ cup of oil and ¼ cup of milk. Mix until all the ingredients are well incorporated.Knead lightly until the dough is smooth and elastic (about a minute). If the dough is too dry add more milk by teaspoons. If the dough is too shaggy, add more flour by the tablespoons. It's best if the dough is just a bit on the dry side.Wrap in plastic film and let it rest at room temperature for an hour.
2. Making empanadas
- Remove the dough from the film and divide the ball into halves, then again until you have 16 balls.Roll out a ball with a rolling pin until it is about 3/32" thick (about 2 mm). Add a bit of cheese and guava in the center and fold over. Cut into a half-disk (3.5" diameter) with a cup or whatever you have. Remove the excess dough. Press the edges with a fork or empanada press and place it on a greased baking tray.Repeat with the rest of the dough.
3. Make eggwash
- Combine the milk and egg yolk and whisk to combine.Brush the empanadas with the egg wash.
- Bake in preheated oven at 450 °F [235 °C] for 15-20 minutes, or until they are golden brown.Remove from the oven and cool for a couple of minutes on a wire rack.
- Serve warm, but let it cool for about 5 minutes before eating.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
More guava recipes
It's no surprise that we have more than a few guava recipes, since this is one of our favorite recipes. Don't miss Deditos de novia, the sugar-coated guava biscuits, Casquitos de guayaba (guava in spiced syrup), Mala rabia (guava and plantain dessert).