Prep Time60m
Cook Time 10m
Ready Time 60m
Yield 8 empanadas


4 tablespoons cream cheese, softened

8 tablespoons guava paste

1 tablespoon whole milk or cream

teaspoons Powdered sugar


Step 1

PREPARE double crust pie crust according to recipe directions in steps 1 to 3.

Step 2

CUT pastry dough into 8 equal pieces. Shape into 8 small patties. Keep out one dough patty. Place remaining dough in reseable plastic bag. Chill until ready to use. Roll out dough between 2 sheets of waxed paper to 5 or 6-inch circle. Gently remove one piece of waxed paper. Flatten 1 tablespoon of guava paste. Place on center of one-half of pastry circle. Flatten 1/2 tablespoon cream cheese. Place over guava. Pick up dough on waxed paper. Fold dough together covering filling, while aligning edges. Gently pull paper away from one side. Seal edges with tines of fork. Repeat to make 7 additional empanadas. Cover and chill until ready to bake.

Step 3

HEAT oven to 425°F. Brush empanadas with whole milk or cream. Bake 17 to 19 minutes or until golden brown. Cool. Sprinkle with powdered sugar.

Nutritional Information Per Serving

Serving Size (1 empanada of 8), Calories 380 (Calories from Fat 190), Total Fat 21g (Saturated Fat 7g, Trans Fat g), Cholesterol 30mg, Sodium 340mg, Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 14g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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