Save My neighbor Maria brought a platter of these to a potluck last summer, and I watched them disappear faster than anything else on the table. The moment I bit into one—that shatter of golden pastry giving way to warm guava and creamy cheese—I knew I had to figure out how to make them myself. What surprised me most was how forgiving the air fryer made the whole process; no oil splatters, no guessing when they're done, just perfect golden crescents every time.
I made these for my daughter's study group, and one of her friends asked for the recipe before even finishing hers—that's when I knew they were keepers. There's something about a warm empanada in your hand that just makes people slow down and actually enjoy what they're eating, instead of rushing through.
Ingredients
- Refrigerated pie dough or empanada dough (1 package, 400 g): Using pre-made dough is a game changer; it saves time and honestly performs beautifully in the air fryer, no need to stress about making dough from scratch.
- Guava paste (120 g or 4 oz): This is the star—look for it in Latin or international markets, and don't skimp on quality since it's really the flavor anchor here.
- Cream cheese (120 g or 4 oz): The creamy counterpoint to guava's tartness; cutting it into small pieces helps it melt evenly.
- Egg, beaten (1): This egg wash gives you that gorgeous golden-brown finish that makes them look bakery-quality.
Instructions
- Get your air fryer ready:
- Heat it to 180°C (350°F) while you prep everything else. This takes just a few minutes, and starting with a hot fryer means your empanadas will puff and crisp up beautifully.
- Cut and shape the dough circles:
- Roll out your dough gently and cut 10 circles about 10 cm across using a circular cutter or even a glass rim. Work slowly here; torn dough will leak filling.
- Fill and fold with intention:
- Place one strip of guava paste and one piece of cream cheese in the center of each circle, then fold into a half-moon. The filling won't expand much, so don't be shy with the amount.
- Seal the edges properly:
- Use a fork to press all around the curved edge, creating both a seal and a decorative ridged pattern. This step matters more than it seems—it keeps everything contained.
- Give them their golden coating:
- Brush beaten egg over the top of each empanada with a pastry brush. This is what creates that irresistible sheen and color.
- Air fry in batches if needed:
- Arrange empanadas in a single layer in your air fryer basket; they shouldn't touch. If they do, cook in two batches rather than crowding them.
- Watch for that perfect golden moment:
- Cook for 10 to 12 minutes until deeply golden and crisp. Every air fryer runs slightly different, so start checking at the 10-minute mark.
- Let them rest briefly:
- Cool for a minute or two before serving; the filling is molten hot inside and needs that moment to set slightly.
Save These became the thing I'd make when I wanted to impress without stress, or when a friend needed cheering up. There's something almost magical about handing someone a warm, perfectly golden pastry and watching their face light up.
The Guava and Cheese Combination
This pairing isn't accidental—it's classic Latin American wisdom. Guava is naturally acidic and bright, which plays beautifully against the richness and mild flavor of cream cheese. The cheese also softens the guava's sharpness just enough that you get complexity instead of one-note sweetness. I've tried other cheeses (ricotta, queso fresco) out of curiosity, and while they work, cream cheese really is the sweet spot.
Why the Air Fryer Changes Everything
When I first made these in a traditional oven, I got decent results but had to fuss with temperature and rotation. The air fryer solved all of that—circulating hot air means even, consistent crisping from every angle. Plus, there's no oil to splatter or manage, so cleanup is literally just rinsing the basket. It's genuinely one of those rare cases where modern kitchen equipment makes something objectively easier without sacrificing quality.
Flavor Variations and Finishing Touches
Once you've nailed the basic version, this recipe opens up to experimentation. I've dusted empanadas with cinnamon sugar right after frying, added a tiny pinch of cardamom to the guava, and even brushed them with honey while still warm. The base is so solid that you can play around. The beauty of this dessert is that it's flexible enough to make your own, but structured enough that it's hard to mess up.
- Cinnamon sugar on top while the empanada is still warm is an easy upgrade that feels special.
- If you can't find guava paste, use a thick fruit preserve like strawberry or apricot and you'll still have something delicious.
- Make them ahead, store at room temperature, and reheat briefly in the air fryer—they taste nearly as good as fresh.
Save These empanadas have become my go-to when I want to feel like I've accomplished something in the kitchen without the usual stress. They're proof that good food doesn't require complexity—just the right ingredients treated with a little care.
Common Questions
- → What is guava paste?
Guava paste is a thick, sweet spread made from cooked guava fruit pulp and sugar. It has a dense, firm texture that melts beautifully when heated, making it perfect for pastries and desserts. Look for it in Latin markets or international grocery aisles.
- → Can I bake these instead of air-frying?
Yes, you can bake them at 375°F (190°C) for 15-18 minutes until golden brown. The texture will be slightly different but still delicious. Place on a parchment-lined baking sheet and brush with egg wash for the same golden finish.
- → What cheese works best?
Cream cheese provides the perfect creamy contrast to sweet guava. You can also use queso fresco, mozzarella, or a mild white cheese. The key is choosing a cheese that melts well without becoming too oily.
- → How do I store leftovers?
Store cooled empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness. You can also freeze them before or after cooking for longer storage.
- → Can I make the dough from scratch?
Absolutely. A simple dough of flour, butter, salt, and cold water works beautifully. Refrigerate for 30 minutes before rolling out. Store-bought dough saves time but homemade adds a lovely personal touch to this classic Latin treat.