Quirky Foodster

Street Food

Empanadas de Guayaba y Queso

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Ingredients

  • - 300 g (2.5 cups) All-purpose flour
  • - 120 g (1/2 cup + 1 tbsp) Cold unsalted butter, cubed
  • - 0.5 tsp Fine sea salt
  • - 15 g (1 tbsp) Granulated sugar
  • - 90 ml (6 tbsp) Cold water
  • - 250 g (9 oz) Guava paste, cut into small strips
  • - 150 g (5 oz) Queso blanco or cream cheese, cut into small cubes
  • - 1 Egg, beaten (for egg wash)

Method

  1. In a large bowl, combine the flour, salt and sugar.
  2. Cut the cold butter into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  3. Gradually add the cold water, mixing until the dough just comes together.
  4. Shape into a disc, wrap, and refrigerate for at least 30 minutes.
  5. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment.
  6. Roll out the chilled dough to about 3mm (1/8 in) thickness and cut into rounds using the pastry cutter.
  7. Place a strip of guava paste and a cube of cheese in the centre of each round.
  8. Fold the dough over into a half-moon shape and crimp the edges firmly with a fork to seal.
  9. Arrange on the baking sheet, brush with the beaten egg, and bake for 20-22 minutes until golden brown.
  10. Cool slightly on a wire rack before serving warm.

Introduction: These flaky pastry turnovers filled with sweet guava paste and salty white cheese are a beloved street and bakery
snack across Cuba, embodying the classic Latin American pairing of guava and cheese.

Cultural Background: These flaky pastry turnovers filled with sweet guava paste and salty white cheese are a beloved street and bakery
snack across Cuba, embodying the classic Latin American pairing of guava and cheese. Sold warm from paper
bags at street stalls and panaderias, they are equally common as a quick breakfast pastry or an afternoon treat.

Tips: Keep the butter and water cold throughout to achieve a flaky, tender pastry. Seal the edges firmly, as guava paste and cheese can melt and leak during baking if the seams are loose.

Variations: A fried version, common at street stalls, cooks the empanadas in hot oil instead of baking for a crisper shell. Some bakeries use a puff pastry base instead of the traditional short pastry for extra flakiness. No authentic dairy-free cheese version exists in tradition for this filling; not converted.

Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Reheat in a 180°C (350°F) oven for 8-10 minutes to restore crispness.

Nutrition: Per serving (1 empanada): 290 kcal, 6g protein, 38g carbohydrates, 13g fat, 1g fibre, 220mg sodium.

FAQs

Q: Can I use puff pastry instead of making dough from scratch?
A: Yes, store-bought puff pastry works well as a quicker alternative, though the texture will be flakier rather than short and crumbly.

Q: Where can I find guava paste?
A: Latin American and Caribbean grocery stores stock guava paste, usually sold in blocks or tins labelled 'pasta de guayaba.'