Guava and Cheese Empanadas

These guava and cheese empanadas are my go-to for parties because they're always a crowd-pleaser and surprisingly easy to put together. The combination of sweet guava paste and salty parmesan cheese wrapped in crunchy, flaky deliciousness is absolutely irresistible. I could just eat guava by itself - I love it that much - but when you pair it with cheese inside buttery, flaky pastry, it becomes something truly special.

Empanadas are a staple in Latin American cuisine, and the guava and cheese combination is a classic favorite that transcends borders. The homemade dough comes together with just a few simple ingredients - flour, butter, egg, salt, and water - and is surprisingly easy to work with. The key is keeping the butter cold and letting the dough rest in the refrigerator, which makes it easier to roll out and creates that perfect flaky texture when baked.

These empanadas are perfect for any gathering because they can be made ahead and baked when you're ready to serve. They're sweet enough to be dessert but also work beautifully as an appetizer or snack. The sweet-salty combination is universally loved, making them a safe bet when you're cooking for a crowd and don't know everyone's preferences.

I grew up eating variations of these at family gatherings, and they always disappeared within minutes. The smell of them baking - that buttery pastry with the sweet guava - is honestly one of my favorite food memories. Now I make them for my own gatherings, and I love watching people's faces light up when they take that first bite and taste how perfectly the sweet and salty elements balance each other. There's something deeply satisfying about making empanadas from scratch, too. The process of rolling out the dough, filling each one, and crimping the edges is meditative and rewarding.

The dough is simple and traditional, using ingredients you probably already have in your kitchen. You'll need 2½ cups of all-purpose flour, which provides structure for the empanada dough. One stick of butter (cold and cut into cubes) is crucial - the cold butter creates steam pockets when baking, resulting in those beautiful flaky layers. This is the same principle as making pie crust or biscuits. One egg at room temperature helps bind the dough and adds richness and that golden color. One teaspoon of salt seasons the dough, and ½ cup of cold water brings everything together. The cold temperature of both the butter and water is important for creating the flakiest pastry - if things get too warm, the butter melts into the flour instead of staying in distinct pieces, and you lose those flaky layers.

For the filling, you'll need guava paste (also called pasta de guayaba), which is sold in blocks or tins in the Latin foods section of most grocery stores. It's a thick, sweet paste made from guava fruit that's been cooked down with sugar until it's concentrated and almost jammy. Cut the guava paste into slices that will fit nicely in your empanadas - about 1½ to 2 inches long and ¼ inch thick. You want them substantial enough to taste but not so large they burst through the dough.

The cheese component is parmesan, cut into thick slices similar in size to your guava paste slices. The salty, nutty flavor of parmesan is the perfect counterpoint to the sweet guava - it cuts through the sweetness and creates this amazing balance. You could also use cream cheese, which is another popular option that creates a creamier filling. Some people even use queso fresco or mozzarella. The beauty of this recipe is that it's adaptable to what you have and what you like.

Making the dough is really straightforward - you combine the dry ingredients, work in the cold butter until it looks like coarse crumbs, add the egg and water, and bring it together into a dough. The key is not overworking it. You just want to bring it together enough that it forms a cohesive ball. Then it goes in the fridge for at least 30 minutes, which allows the gluten to relax and makes it much easier to roll out.

Once the dough is chilled, you divide it into equal pieces, roll each one into a circle, and fill them with your guava and cheese. The assembly is the fun part - it's kind of therapeutic to fill and seal each empanada. Folding them into half-moons and crimping the edges with a fork ensures they stay sealed during baking and creates that classic empanada look.

Baking at 375°F gives you perfectly golden, crispy empanadas without burning. The higher temperature helps create that flaky texture and sets the dough quickly so the filling doesn't leak. An egg wash before baking is optional but highly recommended - it creates that beautiful shiny, golden-brown finish that makes them look bakery-quality.

These are best served warm, when the pastry is at its crispiest and the filling is slightly melty. But honestly, they're also delicious at room temperature or even cold from the fridge. I've eaten many a leftover empanada standing at my kitchen counter the next morning, and I have no regrets.