Pin it My neighbor Maria showed up at my door one afternoon with a bag of guava paste and cream cheese, insisting I learn to make empanadas in my air fryer instead of wrestling with hot oil. Within minutes, my kitchen smelled like caramelized fruit and buttery pastry, and I understood why she was so passionate about this simple, elegant dessert. These golden pockets of flaky dough cradle a filling that tastes like pure comfort—the sweetness of guava paste against the tangy creaminess of cheese creates a balance that feels almost sophisticated for something so easy to make.
I brought a batch to a potluck last spring, planning to eat just one or two myself, and watched them disappear in minutes while people kept asking what they were. The contrast between the crispy, shattering exterior and the warm, almost melting filling made everyone go quiet for a moment—that small pause people take when something genuinely delights them. It became my go-to recipe whenever I wanted to feel like I'd done something special without actually fussing in the kitchen.
Ingredients
- Refrigerated pie dough or empanada dough (1 package, 400 g): This is the shortcut that makes everything possible—look for it near the butter in your grocery store, and let it sit at room temperature for a few minutes before unrolling so it doesn't crack on you.
- Guava paste (120 g): The heart of these empanadas, with a deep pink color and jammy sweetness that feels almost luxurious; if you can't find it at your regular market, check Latin or international aisles, or use thick apricot or peach preserves as a stand-in.
- Cream cheese (120 g): Cut it into small pieces before you start so it distributes evenly and doesn't overwhelm the guava in any single bite.
- Egg, beaten (1): This egg wash is what gives you that gorgeous golden shine that makes people think you actually know what you're doing in the kitchen.
Instructions
- Heat your air fryer:
- Set it to 180°C (350°F) and let it preheat for a couple of minutes while you prep everything else; this matters more than you'd think for even browning.
- Cut out your dough circles:
- Roll out the dough gently and use a 10 cm (4 inch) cutter or even a drinking glass to stamp out ten rounds—don't overthink this part; slight imperfections actually give them character.
- Fill each empanada:
- Place a strip of guava paste and a piece of cream cheese in the center of each circle, leaving some border so the dough can seal properly without the filling leaking during cooking.
- Seal them into half-moons:
- Fold the dough over to create that classic shape, then press the edges firmly with a fork—you'll hear a little click as the tines sink in, which is oddly satisfying and means you've done it right.
- Add the golden finish:
- Brush each empanada with beaten egg, which transforms them from pale to gloriously golden as they cook.
- Air fry until perfect:
- Arrange them in a single layer (you may need two batches) and cook for 10-12 minutes until the edges are deeply golden and the dough sounds crisp when you gently tap it. If you're making a large batch, keep the first ones warm on a plate while the second batch finishes.
- Cool slightly before eating:
- This takes patience, but the filling is genuinely molten inside, so give them just a few minutes to set enough that you won't burn your mouth.
Pin it There was an evening when my daughter came home stressed about a presentation, and I had a batch of these ready without her asking. She ate two while practicing her speech in the kitchen, and afterward said they were the highlight of her day—not just because they tasted good, but because someone had thought ahead and made her something warm and a little bit fancy. That's when these stopped being just a dessert for me and became more about showing up for the people you care about.
The Guava and Cheese Pairing Magic
The reason this combination works so beautifully is that guava paste has this concentrated, almost floral sweetness that would be cloying on its own, but the cream cheese cuts right through it with salt and tang. It's the kind of balance that teaches you something about cooking—that sweetness needs a counterpoint to truly shine. Once you understand this, you'll start seeing it everywhere in desserts and suddenly feel smarter about flavor.
Making Them Your Own
These empanadas are a canvas waiting for your touch, and honestly that's part of why I keep making them. A pinch of cinnamon dusted over the guava before folding adds warmth and sophistication; a light sprinkle of powdered sugar right after they cool feels almost like a restaurant touch; even a tiny pinch of salt mixed into the cream cheese shifts the whole flavor profile. The beauty is that the base recipe is so forgiving that you can experiment without worrying about ruining anything.
Storage and Reheating
Leftovers stay crisp for a few days in an airtight container at room temperature, though honestly they rarely last that long in my house. The air fryer is perfect for reheating them—just pop them back in at 160°C for 3-4 minutes and they taste almost as good as fresh, with the dough crisping back up beautifully. I've even grabbed cold ones straight from the container on busy mornings and they're still good, just softer, which honestly feels like a bonus.
- Make a big batch on a lazy afternoon and portion them into smaller containers so you always have something elegant to offer unexpected guests.
- If you want to prep ahead, you can assemble them completely and freeze them unbaked, then cook straight from frozen—just add a minute or two to the cooking time.
- Serve them slightly warm with a cup of strong coffee or sweet tea for a moment that feels genuinely intentional, even if you made them in fifteen minutes.
Pin it These empanadas have become the recipe I turn to when I want to give someone a gift that tastes better than it sounds and feels more thoughtful than it should. They remind me that some of the best things in the kitchen come from simple ingredients treated with intention.
Recipe FAQs
- → What does guava and cheese taste like together?
The combination creates a perfect balance of sweet and creamy. The tropical fruit notes from guava paste complement the rich, mild cream cheese beautifully, similar to the classic Latin American pairing of queso fresco with membrillo.
- → Can I bake these instead of using an air fryer?
Absolutely. Bake at 375°F (190°C) for 15-18 minutes until golden brown. The texture will be slightly different but still delicious.
- → What type of cheese works best?
Cream cheese provides the creamiest texture, but you can also use queso fresco, mozzarella, or a mild cheddar. Each cheese will give a slightly different flavor profile.
- → How do I store leftover empanadas?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness.
- → Can I make these ahead of time?
Yes, assemble the empanadas and refrigerate unbaked for up to 24 hours. Add an extra minute or two to the cooking time when cooking from cold.
- → What can I serve with these?
Enjoy them plain, or dust with powdered sugar. They pair wonderfully with a cup of coffee, hot chocolate, or vanilla ice cream for dessert.