Queso Blanco and Guava Empanadas

Empanadas are very popular throughout Latin America and the Caribbean; each country has its own version.

  • Servings 12 empanadas
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Most empanadas are salty, with different types of beef, chicken, fish, cheese, and vegetables; the doughs vary in texture or ingredients, such as wheat flour, corn, yucca, or fried plantain. Some are fried, and others are baked, and even the name can vary! They can be called empanadas or pastelitos but there’s a sweet version that’s an indisputable classic: guava empanadas.

In this recipe, we focus on this sweet version, guava and cheese empanadas. Whether in the Caribbean, like Cuba or Puerto Rico, guava and cheese empanadas are always present for breakfast, with a café con leche. They are also popular in Colombia, Costa Rica, Paraguay, and Panama. In these guava empanadas, we use Tropical Queso Blanco, but you can use Tropical Queso Fresco, Tropical Cream Cheese, or even Tropical Mozzarella or Tropical Cheddar Cheese. The Cheese contrasts and complements the sweetness of the guava paste.

Enjoy these delicious empanadas with guava and Tropical Queso Blanco for breakfast or as a snack.


  • 1 11.6-ounce package puff pastry dough for turnovers
  • 2 cups shredded Tropical Queso Blanco
  • 1 14-ounce package guava paste
  • 1 large egg, beaten


  1. Place one puff pastry dough round on work surface. Top with 2 tablespoons shredded Queso Blanco and 1 tablespoon guava paste. Lightly brush edges of dough rounds with water; fold dough in half, pressing edges together to seal. Press edges with fork to seal tightly. Repeat with remaining dough and filling. Brush each empanada with beaten egg.
  2. Preheat oven to 425°F. Place empanadas on large greased cookie sheet. Bake 10 to 12 minutes or until puffed and golden.

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