Guava Cheesecake Empanadas

Cooking Time

3 minutes (fried) or 30 minutes (baked)

Prep Time

30 minutes

Serving Size

12 empanadas

Sweet, creamy, and perfectly golden, these Guava & Cream Cheese Dessert Empanadas are a fun twist on a classic treat. Flaky, tender pastry wraps around a luscious filling of smooth cream cheese and sweet guava, creating the perfect balance of rich and fruity in every bite.

Made with Wesson Canola Oil, the dough comes together easily and bakes or fries up beautifully—light, crisp, and irresistibly golden. Whether you choose to bake or fry, the result is a handheld dessert that feels both comforting and a little bit special.

Playful, kid-friendly, and great for sharing, these empanadas are perfect for everything from family desserts to casual gatherings. Finished with a dusting of powdered sugar, they’re just as fun to eat as they are to make—bringing a bright, tropical twist to a familiar favorite.

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CONTAINS:

dairy

Ingredients

Empanada Dough

All-purpose flour 2 cups.

Baking powder 1/2 tsp.

Fine salt 1 pinch.

Water 1/2 cup.

Wesson Canola Oil 1/3 cup.

Wesson canola Oil to fry, as desired.

Guava Cheesecake Filling

Cream cheese, softened 1 brick (250g).

Guava jam 1/4 cup.

Granulated sugar 2 tbsp.

Garnish

Powdered sugar for dusting.

Method

Empanada Dough

In a medium bowl, combine flour, baking powder, and salt.

In a measuring cup, whisk together water and Wesson Canola Oil. Pour into the flour mixture and stir until a dough begins to form. If the dough feels dry, add 2–3 tablespoons of water, one tablespoon at a time, until pliable. Knead until smooth and cohesive.

Wrap dough and let rest for 30-60 minutes.

While dough is resting, cream together cream cheese and sugar until smooth. Add in guava jam and stir to combine. Set aside.

Roll dough to approximately 1/8-inch thickness on a lightly floured surface. Cover and let rest for an additional 5 minutes.

Assembly Method

Cut 4 – 4 ½ -inch dough circles. Gather scraps, knead gently, rest 5 minutes, and re-roll to cut additional circles.

Place 1 tablespoon of cream cheese filling in the center of each dough circle.

Lightly brush edges with water. Carefully fold over and seal by pressing edges together, being careful to not allow filling to touch the edges. Crimp edges with a fork. Repeat with remaining dough and filling.

Heat oil to 365°F. Fry empanadas for 1-2 minutes per side, or until lightly golden and crisp. Drain on paper towels.

Alternatively, to bake empanadas preheat oven to 425°F. Place empanadas on a lined baking sheet and bake for approximately 15 minutes, or until golden brown.

Dust with powdered sugar before serving.