Guava Cheese Turnovers

(Empanadas De Guayaba y Queso)


Fruit and cheese filling makes these empanadas a popular breakfast

item and snack in the Spanish-speaking Caribbean.

 

Light cream cheese keeps the fat content very low. Baking is also

probably a healthier alternative to the more typical frying method.

Guava paste is a thick, ruby-colored, marmalade-like jelly used in many

Latino desserts. The best brands are sold in flat cans in the canned fruit

section of the supermarket. Or check the international section.

 

INGREDIENTS:

1 package empanada discs  at room temperature (an example found in frozen goods section of market in picture above)

1 egg white, lightly beaten

8 ounces guava paste, slices 1/4 inch to 1/2 inch thick

8 ounces cream cheese, slices 1/4 inch to 1/2 inch thick

 

DIRECTIONS:

  • Preheat oven to 400Fahrenheit (if baking).

  • Coat nonstick baking sheet with nonstick spray.

  • Arrange a few empanada discs on a work surface.

  • Lightly brush the edge of each disc with egg white. (The egg white helps make a tight seal.)

  • Place 1 slice of guava paste and 1 slice of cream cheese in center and fold disc over to make a half moon-shaped pastry.

  • Crimp the edges with a fork.

  • If frying, heat oil over medium heat and carefully add empanadas cooking one at a time until light golden brown on both sides.

  • If baking, place finished empanadas on prepared baking sheet while you make the rest.

  • Coat tops of empanadas with nonstick spray.

  • Bake, turning occasionally, for 6 to 8 minutes, or until crisp and golden brown.

BUEN PROVECHO!

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