These sweet and flaky, Puerto Rican Empanadillas de Guayaba (Guava Empanadas) are filled with gooey guava and creamy cream cheese blend, then topped with a dusting of powdered sugar. You won’t be able to eat just one!
Empanadillas are a staple in Puerto Rican cuisine, whether they’re savory like empanadillas de carne or sweet like pastelillos de guayaba (guava pastries). These dessert empanadillas are no exception! The crispy dough paired with the sweet guava and creamy cheese filling is absolutely irresistible. Trust me, once these Empanadillas de Guayaba hit the table, they’ll disappear in no time!
Traditionally, these are made with empanadilla dough and fried to golden perfection. But every now and then, I like to mix things up by using puff pastry and baking them for an extra crispy twist. Whether you stick to the traditional dough or try something new, these empanadillas are always a crowd pleaser!
Why We Love this Recipe
- Delicious Combination – The guava and cream cheese filling is a match made in heaven!
- Flaky, Crispy Goodness – Whether you use traditional dough or puff pastry, the texture is always on delicious.
- So Easy to Make – Whether you use premade empanadilla disks, homemade empanadilla dough or puff pastry dough, this recipe comes together in no time.
- Breakfast, Snack or Dessert – These are perfect for any time of the day! Enjoy these as a quick and easy breakfast or snack with a cup of coffee, or serve them as a sweet, indulgent dessert to wrap up any meal.
- Everyone’s Favorite – When I have a family gathering, whether it’s for the holidays or just a casual get together, these empanadillas are always one of the first desserts to go.
Ingredients
- Puff Pastry – If you’d like to change things up from the traditional empanadilla dough, puff pastry is it! It gives the empanadillas a nice delicate flaky crunch and texture that I just love!
- Guava Paste – The guava paste gives the empanadillas a yummy fruity flavor, that pairs perfectly with the cream cheese filling.
- Cream Cheese – The cream cheese makes the filling smooth and creamy and so yummy.
- Confectioners Sugar – A sprinkle of confectioners sugar on top gives these empanadillas a sweet finish, but we also add a little to the cream cheese filling, making it extra creamy and delicious!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Dough: Use the traditional dough or puff pastry for this recipe, both are delicious!
- Guava – You can swap guava for other fruit paste like mango, cherry or pineapple.
Instructions
Step 1: Preheat the oven to 350°F.
Add the cream cheese and sugar to a bowl and whip with a hand mixer until well blended and smooth.
Step 2: Lightly dust a clean surface or a large cutting board with flour, then lay out the puff pastry. Gently roll it out with a rolling pin to slightly thin the dough.
Using a large cookie cutter or the rim of a large cup, cut the puff pastry into circles.
Place a slice of guava in the center of each circle, followed by a dollop of the cream cheese mixture on top.
Step 3: Fold each empanadilla in half to form a half-moon shape, ensuring the filling stays inside. Press the edges to seal, then use a fork to crimp the edges. (You can also use an empanada crimper.)
Repeat until all the empanadillas are done.
Step 4: Lay the empanadillas on a baking sheet lined with parchment paper.
Brush each empanadilla with the egg white wash.
Step 5: Bake for 20-25 minutes until golden brown.
Step 6: Transfer the empanadas to a wire rack to cool. Once cooled, sprinkle with the confectioners sugar and serve.
What Can I Serve with Guava Empanadas?
- Coffee or Tea: A hot cup of Puerto Rican café con leche or tea pairs perfectly with these.
- Ice Cream: A scoop of vanilla or coconut ice cream on the side makes for an amazing decadent dessert.
- Fruit Salad: Serve them with a fruit salad for a colorful presentation.
- Whipped Cream: A dollop of whipped cream adds a light, creamy topping.
- Coquito: For a festive touch, serve these with a chilled glass of Puerto Rican coquito during the holidays.
- Chocolate Sauce: Drizzle some melted chocolate or serve a small bowl for dipping to take these empanadillas to the next level!
- Cheese Platter: If you want a savory contrast, pair these with a small cheese board.
Expert Tips
- Seal the Edges Well – Whether using traditional empanadilla dough, or puff pastry, make sure to crimp the edges well with a fork or an empanada crimper.
- Use Room Temperature Cheese: Using room temperature cheese makes it easier to mix with the sugar.
- Don’t Overfill: I know you may feel tempted to add extra filling but be careful to not overstuff. Overfilling makes it harder to fill and causes extra spillage during cooking.
Recipe FAQs
Yes, you can certainly make these ahead of time. Assemble them and store in the refrigerator a day before frying.
If frying, make sure to use enough oil to cover and make sure the oil is heated through well before adding the empanadas. If baking, ensure to place the empanadas on a baking sheet lined with parchment paper for even cooking.
Place them in an airtight container and refrigerate for up to 5 days.
Other Desserts You Will Love
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📖 Recipe
Empanadillas de Guayaba (Guava Empanadas)
Equipment
- hand mixer
- Rolling Pin
Ingredients
- 1 package puff pastry
- 8 oz cream cheese
- 8 oz guava paste cut into 18 slices
- ⅔ cup confectioners sugar plus more for sprinkling
- 1 egg white whisked
- flour for dusting on surface to roll dough
Instructions
- Preheat the oven to 350°F.
Cream Cheese Mixture
- Add the cream cheese and sugar to a bowl and whip with a hand mixer until well blended and smooth. Set aside until ready to use.
Dough
- Lightly dust a clean surface or a large cutting board with flour, then lay out the puff pastry. Gently roll it out with a rolling pin to slightly thin the dough.
- Using a large cookie cutter or the rim of a large cup, cut the puff pastry into circles.
Assembly
- Place a slice of guava in the center of each circle, followed by a dollop of the cream cheese mixture on top.
- Fold each empanadilla in half to form a half-moon shape, ensuring the filling stays inside. Press the edges to seal, then use a fork to crimp the edges. Repeat until all the empanadillas are done.Note: You can also use an empanada crimper.
Baking
- Lay the empanadillas on a baking sheet lined with parchment paper and then brush each empanadilla with the egg white wash. Bake for 20-25 minutes until golden brown.
Cooling and Serving
- Transfer the empanadas to a wire rack to cool. Once cooled, sprinkle with the confectioners sugar and serve.
Lucy says
I used to make them, love them. My health was down, so I stop making them, I’ll try again. Thank you for the recepite