Guava and Cheese Empanadas (Printable)

Flaky air-fried pastries with sweet guava paste and creamy cheese filling. Ready in 32 minutes.

# What You Need:

→ Dough

01 - 1 package (14 oz) refrigerated pie dough or empanada dough
02 - 1 egg, beaten

→ 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 preheat for 3-5 minutes.
02 - Roll out the dough and cut into 10 circles, approximately 4 inches in diameter.
03 - Place one strip of guava paste and one piece of cream cheese in the center of each dough circle.
04 - Fold dough over the filling to form a half-moon shape and press edges firmly with a fork to seal completely.
05 - Brush the tops of each empanada with beaten egg to achieve a golden finish.
06 - Place empanadas in the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding.
07 - Cook for 10-12 minutes until golden brown and crisp on the exterior.
08 - Remove from air fryer and allow to cool for 2-3 minutes before serving.

# Expert Advice:

01 -
  • They're ready in under 35 minutes from start to finish, which means you can satisfy a dessert craving without spending your whole evening in the kitchen.
  • The air fryer handles all the work—no hot oil splattering, no greasy cleanup, just golden pastries that taste like they came from a proper bakery.
  • One empanada feels like a treat, but they're small enough that eating two doesn't derail your day.
02 -
  • Cold cream cheese and guava paste are non-negotiable—warm filling breaks through the dough during cooking, so take both straight from the fridge and work quickly.
  • Don't overfill the empanadas, even though you'll be tempted; more filling doesn't mean better, it means ruptures and leakage, which I learned the hard way on my first batch.
  • The egg wash is what separates homemade-looking from bakery-looking, so brush generously and don't worry about being too thorough.
03 -
  • Don't thaw the dough longer than necessary—cold dough is forgiving and stays sealed better, while room-temperature dough can tear and stick to itself annoyingly.
  • A fork pressed around the edges does more than seal; it creates that authentic crimped look that tells people these were made with care, not just assembled carelessly.
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