Recipe courtesy of Mary Sue Milliken and Susan Feniger
30 min
30 min
6 servings



Mix together the cream cheese and grated cheese. Stir together the guava paste and lime juice. Combine the sugar with the cinnamon. Set the three mixtures aside.

On a lightly floured board, roll the dough out to a rectangle about 16 x 11 inches and 1/8inch thick. With the tip of a sharp paring knife, cut out six 5-inch circles, using a pot as a guide. Remove the dough scraps. Spread the cheese over half of each circle and then top with the guava, leaving a 1/2-inch border along the edge. Brush the edges with some of the beaten egg and then fold the dough over to enclose the filling. Seal the edges by pressing the top to the bottom with the tines of a fork. Chill at least 30 minutes before baking. Preheat the oven to 350 degrees.

Place the empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with the cinnamon sugar. With a sharp knife, cut three small slits in the top of each for steam to escape. Bake 30 minutes, or until the dough is golden. Transfer to a cooling rack to cool slightly. Serve warm.



Recipe courtesy of Deidre "Dee Dee" Pujols

Beef Empanadas

Recipe courtesy of Frank Maldonado

Cheesy Chicken Empanadas

Recipe courtesy of Gina Neely|Pat Neely

Sherried Mushroom Empanadas

Recipe courtesy of Sara Moulton

Chicken and Bean Puff Pastry Empanadas

Recipe courtesy of Dave Lieberman

Cheese Empanadas

Recipe courtesy of Pica Pica Arepa Kitchen

Potato and Chorizo Empanadas

Recipe courtesy of Tyler Florence

Guava Empanadas

Recipe courtesy of Food Network Kitchen

Guava Granita

Recipe courtesy of Geoffrey Zakarian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking