Guava and Cheese Empanadas (Printable)

Golden air-fried pastries with sweet guava paste and creamy cheese filling

# What You'll Need:

→ Dough

01 - 1 package (14 oz) refrigerated pie dough or empanada dough
02 - 1 egg, beaten for egg wash

→ Filling

03 - 4 oz guava paste, cut into 10 equal strips
04 - 4 oz cream cheese, cut into 10 equal pieces

# How to Make It:

01 - Set air fryer to 350°F and allow to preheat for 3 minutes.
02 - Roll out dough and cut into 10 circles approximately 4 inches in diameter using a circular cutter or glass.
03 - Place one strip of guava paste and one piece of cream cheese in the center of each dough circle.
04 - Fold dough over filling to form a half-moon shape and press edges firmly with a fork to seal.
05 - Brush beaten egg over the top of each empanada for a golden finish.
06 - Place empanadas in air fryer basket in a single layer, cooking in batches if necessary to avoid crowding.
07 - Cook for 10 to 12 minutes until golden brown and crisp.
08 - Remove from air fryer and let cool for 2 to 3 minutes before serving.

# Expert Suggestions:

01 -
  • They're ready in under 35 minutes from start to finish, which means you can satisfy a sudden sweet craving without spending your whole afternoon in the kitchen.
  • The air fryer does almost all the work, and you get that crispy, golden exterior without deep frying—cleaner hands, less oil splatter, same magical results.
  • Guava and cream cheese is that perfect sweet-salty-tangy combination that feels fancy but tastes comforting, like you found a shortcut to something special.
02 -
  • Don't skip the egg wash; it's the difference between empanadas that look homemade and ones that look intentional—plus it prevents the dough from drying out in the air fryer.
  • If your guava paste is very stiff, let it sit at room temperature for a few minutes before cutting; it'll slice cleanly instead of crumbling into frustrating bits.
  • Air fryer temperatures vary by brand, so the first time might take you 11 minutes instead of 10—start checking early rather than discovering burnt edges.
03 -
  • Room temperature cream cheese cuts cleanly and distributes more evenly than cold cheese that crumbles; take it out of the fridge about 5 minutes before you assemble.
  • Don't be shy with the fork press—the more you seal those edges, the less chance of your filling escaping and creating a mess (which has happened to me more than once).
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