Recipe courtesy of Fat Tummy
Guava and Cream Cheese Empanadas
- Level: Advanced
- Yield: 30 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 447
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 70
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 64
- Sodium
- 346
- Total: 4 hr (includes chilling time)
- Active: 1 hr
Ingredients
Empanada Dough:
2 1/2 kilograms (5.51 pounds) all-purpose flour
5 large eggs
2 ounces salt
1/2 cup milk
1 1/2 cups water
8 ounces (2 sticks) unsalted butter
1/4 cup sugar
Filling:
1 pound guava paste
1 pound cream cheese
Large eggs, whisked with 1 tablespoon water per egg, for the egg wash
Sugar for sprinkling
Directions
- For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours.
- For the filling: Put the guava paste and cream cheese in a bowl and use a potato masher to mash the two ingredients until they are incorporated.
- To form the empanadas, use half of dough (save remaining dough for another use). Knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough 6- to 7-inches in diameter. Place a dough circle in an empanada mold if you have one, but it?s not necessary; fill empanadas with guava mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash, then sprinkle with sugar.
- Preheat convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.