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Empanadillas de Guayaba y Queso
Sweet and flaky turnovers filled with a delightful blend of guava paste and cream cheese, often dusted with powdered sugar. These are a popular treat for parties and celebrations.
🧂 مكونات
- 16 count Empanadilla dough discs(store-bought or homemade)
- 6 oz Guava paste(cut into small cubes)
- 8 oz Cream cheese(softened and cut into small cubes)
- 2 tablespoons Powdered sugar(for dusting)
- 1 tablespoon Water(for sealing)
- as needed for frying Vegetable oil
👨🍳 تعليمات
- 1
Prepare the filling: In a small bowl, combine the cubed guava paste and cream cheese. Mix gently.
- 2
Assemble the empanadillas: Lay out the empanadilla dough discs on a clean surface. Place about 1-2 tablespoons of the guava and cream cheese mixture onto one half of each disc.
- 3
Moisten the edges of the dough with water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
- 4
Crimp the edges with a fork or by folding them to ensure a secure seal.
- 5
Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C).
- 6
Carefully place the empanadillas into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- 7
Remove the empanadillas from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- 8
Once slightly cooled, dust with powdered sugar before serving.
💡 نصائح احترافية
- ✓Ensure the guava paste and cream cheese are cut into small, uniform cubes for even melting.
- ✓Don't overcrowd the pan when frying to maintain the oil temperature and ensure even cooking.
- ✓If using homemade dough, make sure it's well-chilled before assembling.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Substitute cream cheese with a mild white cheese like queso fresco.
- Use other fruit preserves like mango or pineapple instead of guava.
- For a savory twist, omit the cream cheese and use a seasoned ground beef filling.