Empanada Dulce de Guayaba (Cuban Guava and Cream Cheese Hand Pies)

Name: Empanada Dulce de Guayaba (Cuban Guava and Cream Cheese Hand Pies)
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Yield: 12 servings
Cuisine: Caribbean
Ingredients: 2½ cups (310 g) all-purpose flour; ½ tsp (3 g) salt; ¾ cup (170 g) unsalted butter, cold, cut into ½-inch cubes; ⅓ cup (80 ml) ice water; ½ lb (225 g) guava paste, room temperature, cut into ½-inch cubes; 4 oz (115 g) cream cheese, softened, cut into small cubes; 1 whole large egg, beaten with 1 tablespoon water; 1 tbsp (12 g) coarse sugar (optional)

From the MyKitchenBank Kitchen

Crispy, golden baked hand pies filled with sweet guava paste and tangy cream cheese—a beloved Cuban treat that's perfect for breakfast, dessert, or an afternoon snack. The buttery pastry gives way to a warm, slightly jammy filling with a pleasant contrast of flavors. These freeze beautifully, so you can bake them fresh whenever you crave them.

Prep: 35 min
Cook: 22 min
Wait: 30 min
Total: 1 hr 27 min
Makes: 12 empanadas

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Steps

Before you start

Remove cream cheese from the fridge 15 minutes before starting to soften slightly
Preheat your oven to 375°F (190°C) in the last 10 minutes of dough rest
Line two baking sheets with parchment paper
Have all filling ingredients measured and ready before assembling

1
Mix dry dough ingredients
- In a large bowl, whisk together 2½ cups (310 g) all-purpose flour and ½ teaspoon salt.
- Set aside.
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Tip: Whisking flour adds airiness, which helps create a flakier pastry.
2
Cut in cold butter
- Add the cold butter cubes to the flour mixture.
- Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pieces of butter still visible (about pea-sized).
- This should take 3–4 minutes.
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Ready when: Mixture resembles breadcrumbs with visible pea-sized butter pieces
Tip: Keep butter cold—if it warms up and fully incorporates, the pastry won't be flaky. Work quickly.
3
Add ice water and knead lightly
- Drizzle the ice water over the flour mixture while tossing gently with a fork.
- Continue tossing until the dough just comes together—it should be slightly shaggy but hold together when pressed.
- Add 1 more tablespoon of ice water only if the dough is too dry to form a mass.
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Ready when: Dough comes together when pressed; some loose flour bits are okay
Tip: Overworking develops gluten and makes the pastry tough. Mix just until it holds together.
4
Rest the doughOven 375°F / 190°C
- Gently form the dough into a rough disk, wrap in plastic wrap, and refrigerate for at least 20 minutes while you prepare the filling and preheat the oven to 375°F (190°C).
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Tip: Chilling prevents shrinkage during baking and makes the dough easier to work with.
5
Assemble filling pockets
- On a lightly floured surface, roll the dough out to about ⅛-inch thickness.
- Using a 4-inch round cutter or small bowl, cut out 12 circles.
- Place one circle on a work surface.
- In the center, place one small cube of guava paste (about ½ tablespoon) and one small cube of cream cheese (about ¼ tablespoon) side by side, leaving a ½-inch border.
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Ready when: 12 filled, half-folded empanada rounds ready on baking sheet
Tip: Don't overfill—too much filling will burst through the pastry and prevent proper sealing.
6
Fold and seal empanadas
- Fold the dough circle in half over the filling, pressing the edges firmly to seal.
- Using the tines of a fork, press along the sealed edge all the way around, creating a decorative crimped border.
- Repeat with the remaining dough circles and filling.
- Place the sealed empanadas on a lined baking sheet, spacing them 2 inches apart.
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Ready when: Edges are crimped and sealed; no leaks visible
Tip: Press firmly at the edges to prevent filling from leaking out during baking.
7
Apply egg wash and chill
- Brush the top of each empanada with the beaten egg wash.
- If using coarse sugar, sprinkle ¼ teaspoon over each empanada.
- Place the baking sheet in the freezer for 10 minutes to chill before baking.
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Tip: Chilling before baking prevents the pastry from spreading and helps it puff up.
8
Bake until goldenOven 375°F / 190°C
- Transfer to a preheated 375°F (190°C) oven.
- Bake for 18–22 minutes, until the empanadas are deep golden brown on top and the edges are crisp.
- The bottoms should also be golden when you lift one slightly with a spatula.
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Ready when: Deep golden brown color on top and bottom; pastry is crisp and sounds hollow when tapped
Tip: If the tops are browning too quickly, loosely tent with foil for the last 5–7 minutes.
9
Cool and serve
- Remove from the oven and let the empanadas rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
- They'll continue to crisp as they cool.
- Serve warm or at room temperature.
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Ready when: Pastry is firm and no longer steaming
Tip: Wait at least 5 minutes before eating—the filling will be very hot inside the pastry.

Good to know

Tips

Guava paste can be sticky and difficult to cut; chill it in the refrigerator for 30 minutes before cubing for easier handling.
For a richer filling, add 1 teaspoon of vanilla extract or ¼ teaspoon of cinnamon to the cream cheese before filling.
If your dough becomes too warm during assembly, place it back in the freezer for 5–10 minutes before continuing.
Cuban bakeries often serve empanadas with a light dusting of powdered sugar instead of coarse sugar—brush with egg wash, dust with powdered sugar after baking, and it will create a sweet, decorative finish.

Make ahead

Assemble the empanadas (through step 6), place on a baking sheet, cover with plastic wrap, and freeze for up to 1 month. Bake directly from frozen, adding 3–5 minutes to the bake time. You can also bake empanadas a day ahead and reheat gently in a 300°F (150°C) oven for 5–8 minutes to restore crispness.

Storage & reheating

Room temperature (in an airtight container): up to 2 days. Refrigerator: up to 4 days (reheat in a 300°F/150°C oven for 5 minutes). Freezer: up to 1 month (bake from frozen, adding 3–5 minutes to bake time). Do not microwave—the pastry will become soggy.

Substitutions

guava paste → Dulce de membrillo (quince paste). Quince paste is slightly tarter and works beautifully in empanadas; use the same amount.
cream cheese → Mascarpone or ricotta cheese. For a lighter, tangier filling, though the flavor will be less sweet. Use the same amount.
unsalted butter → Cold vegetable shortening or lard. Either produces a very flaky pastry; use the same amount and weight.
all-purpose flour → Pastry flour. Pastry flour has less protein and yields a more tender crumb; use 2⅔ cups (320 g) to account for lower protein content.