Guava and Cheese Empanadas

My neighbor Maria brought over a plate of these one humid afternoon, still warm from her kitchen, and I couldn't stop at just one. The way the pastry shattered between my teeth while that guava paste melted into the cream cheese felt like a small celebration in every bite. She laughed when she caught me reaching for a third one and said, "You're going to want to learn how to make these," so I did. Now whenever I air fry a batch, that golden smell takes me right back to her kitchen table and how effortless she made it all look.

I made these for my daughter's book club gathering last spring, nervous they wouldn't turn out right with an unfamiliar air fryer at a friend's house. But watching everyone's faces light up when they bit into one—that little pause where the pastry crackled and the warm filling hit their tongues—made all my worrying disappear. One guest asked for the recipe on the spot, and suddenly I was the person who knew how to make something worth asking about.

Ingredients

• Refrigerated pie dough or empanada dough (1 package, 400 g): This is your secret to not spending an hour wrestling with homemade dough; it puffs beautifully in the air fryer and gives you that thin, crispy shell every time.
• Guava paste (120 g or 4 oz): The star that makes these feel authentic and a little bit luxurious; slice it into thin strips so it warms and softens evenly without overwhelming the delicate cream cheese.
• Cream cheese (120 g or 4 oz): Creamy, tangy, and the perfect anchor for the guava's brightness; cut it into small pieces so it distributes throughout each empanada instead of pooling in one spot.
• Egg, beaten (1): Your egg wash is liquid gold here—it's what transforms them from pale to that deep, appetizing golden brown that makes people want to eat them immediately.

Instructions

Get your air fryer ready:

Preheat to 180°C (350°F) while you work on the dough; this takes about 3 minutes and ensures they cook evenly from the moment they hit the basket.

Cut and shape your circles:

Roll out your dough gently and use a circular cutter or even a drinking glass to cut 10 rounds about 10 cm across. Stack them between parchment if they start sticking to each other.

Fill with intention:

Place one strip of guava paste and one piece of cream cheese right in the center of each circle, leaving a little border of dough visible all the way around. This border is what seals everything in and keeps your fillings from leaking out.

Fold and seal like you mean it:

Fold each circle in half to create that classic half-moon shape, then press the edges firmly with a fork in a decorative pattern. The fork does double duty—it seals and it looks intentional.

Give them their golden coat:

Brush each sealed empanada with your beaten egg, making sure to get into the little fork marks; this is what creates that shiny, restaurant-quality finish.

Air fry in batches if you need to:

Arrange them in a single layer without crowding; if they touch, they'll steam instead of crisp. Set the timer for 10 to 12 minutes, checking around the 9-minute mark so you catch them at golden, not burnt.

Rest before serving:

Let them cool for just a few minutes so the cheese and guava set slightly; this prevents the filling from escaping when you take that first glorious bite.

Save

There's something almost meditative about watching them puff up and turn golden through the air fryer window, knowing that inside each little pastry is this burst of tropical sweetness waiting to happen. My kitchen fills with this buttery, caramelized smell that makes everyone drift toward the counter asking if they're ready yet.

The Guava Paste Swap

If you can't find guava paste at your market, thick fruit preserves work beautifully—mango, passion fruit, or even strawberry create a similar effect. I once used leftover homemade plum jam when I was desperate, and honestly, it was just as good, maybe even more interesting because it felt personal. The key is using something with enough body that it doesn't just disappear into the cream cheese; it needs enough presence to stand alongside it.

Storing and Reheating

These keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. Reheating them in the air fryer at 160°C for about 3 minutes brings back the crispness without drying them out or making the cheese explode everywhere. They're honestly better fresh, but a cold one straight from the fridge the next morning with coffee isn't exactly a hardship.

Flavor Variations and Finishing Touches

Once you nail the basic version, you can start playing around with the flavors in ways that feel personal. A tiny pinch of cinnamon mixed into the guava creates warmth and depth, or a whisper of vanilla in the cream cheese rounds everything out beautifully. Some people dust them with powdered sugar right after they come out of the air fryer while they're still warm, which sounds fancy but is honestly just standing there with a sifter for thirty seconds.

• Try adding a few drops of lime juice to the cream cheese for brightness that makes the guava sing even more intensely.
• A sprinkle of fleur de sel or sea salt on top right before serving creates an unexpected contrast that people can't quite name but absolutely love.
• If you're feeling adventurous, a tiny bit of cardamom powder mixed into the filling creates something that tastes almost mystical without tasting weird.

Save

These empanadas have become my go-to when I want to feel like I'm doing something impressive without actually breaking a sweat in the kitchen. There's real joy in handing someone a plate of something golden and warm that tastes like you spent hours on it, when really you were just being clever about using what you had on hand.

Questions & Answers

→ Can I bake these empanadas instead of using an air fryer?

Yes, bake at 375°F (190°C) for 15-18 minutes until golden brown. Place on a parchment-lined baking sheet and brush with egg wash for the same glossy finish.

→ What cheese works best besides cream cheese?

Queso fresco, mozzarella, or mild cheddar work well. The key is using a cheese that melts smoothly without becoming too oily.

→ Can I make these ahead of time?

Assemble uncooked empanadas and refrigerate up to 24 hours, or freeze for up to 3 months. Air fry frozen empanadas for 14-16 minutes, no thawing needed.

→ What if I can't find guava paste?

Substitute with membrillo (quince paste), thick fig preserves, or apricot preserves. The goal is a firm, spreadable fruit paste that holds its shape when heated.

→ How do I prevent the filling from leaking?

Ensure edges are sealed tightly with a fork, and don't overfill. Leave at least ½ inch border around the filling. Chill assembled empanadas for 15 minutes before air frying to help seal the edges.