Guava and Cream Cheese Triangle Empanada

Recipe and photo by Tami Ganeles Weiser Yield:  8 empanadas
Prep Time:  35 minutes Resting Time:  4 hours Cook Time:  25 minutes

Guava and Cream Cheese Triangle Empanada

With apologies to Julie Andrews, this is one of my favorite things—especially right out of the oven. It’s a sweet empanada with tart guava and milky sweet cream cheese, all melty and wrapped in a delicious dough.



1½ cups (195 grams) unbleached, all-purpose flour, plus ¼ to ⅓ cup for dusting

1 teaspoon (6 grams) salt

1 teaspoon (4.8 grams) baking powder

2 tablespoons (26 grams) granulated sugar

1 cup (8 ounces/232 grams) cream cheese, room temperature

1 stick (½ cup/113 grams/8 tablespoons) unsalted butter, room temperature



1 large egg

2 tablespoons turbinado sugar (Sugar in the Raw)



3 ounces guava paste, cut into ¾-inch pieces (about 1½ cups)

2 ounces cream cheese, cut into ½-inch pieces and chilled (about ¼ cup)


  1. Make the dough: Combine the flour, salt, baking powder, and sugar in a mixing  bowl and stir to blend. With your cold hands or a pastry cutter, add the butter and cream cheese and work the ingredients together until the mixture looks like small peas in flour. Continue mixing until you have a raggedy dough. Dust a work surface with a little flour, and transfer the dough onto it. Divide the dough in half, form the halves into 2 flat discs, and wrap each in plastic wrap. Refrigerate for about 4 hours, until chilled but still soft.
  2. When you are ready to bake, preheat the oven to to 350°F. Line 2 rimmed baking sheets with parchment paper. Set aside.
  3. Dust a work surface with flour. Remove one of the dough discs from the refrigerator, cut it into quarters, and roll each piece into a ball between your hands; then, with a rolling pin, roll out to a thickness of ¼ inch. Pat each into a 5-inch circle.
  4. Lightly beat the egg and with a pastry brush, brush a little on the edges of the dough circles.
  5. Place 1 piece of guava paste and 1 of cream cheese into the center of one circle. Fold the edges in over the filling in 3 “flaps” to form a triangle. Crimp or press the triangle’s edges together with a fork to seal. Carefully lift the empanada onto one of the prepared baking sheets, cover with plastic wrap, and continue to cut, roll, fill, and seal the remaining dough and filling.
  6. Brush the top of each empanada with the remaining egg and sprinkle with turbinado sugar.
  7. Bake both sheets of the empanadas for 20 to 25 minutes, until the crust is lightly browned, switching racks midway through the cooking. Serve immediately.

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