Guava Empanadas Empanadas De Guava Recipes

Steps:

• For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours.
• For the filling: Put the guava paste and cream cheese in a bowl and use a potato masher to mash the two ingredients until they are incorporated.
• To form the empanadas, use half of dough (save remaining dough for another use). Knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough 6- to 7-inches in diameter. Place a dough circle in an empanada mold if you have one, but it?s not necessary; fill empanadas with guava mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash, then sprinkle with sugar.
• Preheat convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.

Steps:

• Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.
• Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.
• Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.

Steps:

• Mix together the cream cheese and grated cheese. Stir together the guava paste and lime juice. Combine the sugar with the cinnamon. Set the three mixtures aside.
• On a lightly floured board, roll the dough out to a rectangle about 16 x 11 inches and 1/8inch thick. With the tip of a sharp paring knife, cut out six 5-inch circles, using a pot as a guide. Remove the dough scraps. Spread the cheese over half of each circle and then top with the guava, leaving a 1/2-inch border along the edge. Brush the edges with some of the beaten egg and then fold the dough over to enclose the filling. Seal the edges by pressing the top to the bottom with the tines of a fork. Chill at least 30 minutes before baking. Preheat the oven to 350 degrees.
• Place the empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with the cinnamon sugar. With a sharp knife, cut three small slits in the top of each for steam to escape. Bake 30 minutes, or until the dough is golden. Transfer to a cooling rack to cool slightly. Serve warm.

Steps:

• In a mixer with the paddle attachment, mix the flour, sugar, and salt well. Then add oil and water until dough forms. Roll dough out 1/8-thick. With a 3-inch ring, cut out circles of dough. In a bowl mix guava jelly, mango, mint and lemon juice well. Spoon a little guava filling in the center of a circle of dough. Fold over the sides and brush with a little egg wash. Crimp the edges. Repeat process until all dough and filling is used. Fry empanadas in 375 degree oil until golden. Drain on paper towels. Serve with whipping cream.

Steps:

• Preheat oven to 400°F. Combine flour, salt and baking powder in large bowl. Cut in lard with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms a ball. Place on lightly floured surface; knead 5 min. or until dough is smooth and elastic. Divide into 16 equal balls. Roll out each ball to 4-inch circle; set aside.
• Mix cream cheese, guava, peanuts and 2 Tbsp. of the honey. Spoon about 1 Tbsp. of the cream cheese mixture onto center of each dough circle. Brush edge of each circle with some of the egg; fold in half. Press edges together with fork to seal. Place on greased baking sheet. Lightly brush tops with remaining egg.
• Bake 20 min. or until golden brown. Serve drizzled with the remaining 2 Tbsp. honey.