Empanadas de Cambray with Guava and Cheese (Dessert)

Sweet empanadas filled with a delightful mixture of guava paste and queso fresco, baked to golden perfection and dusted with powdered sugar. A simple yet satisfying dessert.

Prep Time

15 minutes

Total Time

35 minutes

Calories

2574

Level

Easy

Yields

6 servings

Cost

£1.61

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

12countEmpanada Discs (store-bought)(Look for discs specifically for empanadas or pie crust circles that can be cut into discs.)

£3.50

6ozGuava Paste(Cut into small cubes.)

£2.80

4ozQueso Fresco(Crumbled)

£3.00

1largeEgg(Beaten, for egg wash)

£0.30

1tablespoonGranulated Sugar(Optional, for sprinkling on top before baking (adds a nice crunch))

£0.02

2tablespoonsPowdered Sugar(For dusting after baking)

£0.05

Total Cost

£9.67

£1.61 per serving

The Method

1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
In a small bowl, gently combine the cubed guava paste and crumbled queso fresco.
3
Lay out the empanada discs on a clean surface.
4
Place a spoonful of the guava and cheese mixture in the center of each disc.
5
Fold the disc in half to form a semi-circle. Press the edges together with a fork to seal the empanada.
6
Brush the top of each empanada with the beaten egg wash.
7
Sprinkle with granulated sugar (optional).
8
Place the empanadas on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
9
Let the empanadas cool slightly on the baking sheet before transferring them to a wire rack.
10
Dust generously with powdered sugar before serving.

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My Notes

Nutrition Information

Nutrition per serving (170g)

2574 kcal / 10769 kJ

Carbs

327g

126% of RDA

Fat

118g

169% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

234 g

260% of RDA

Sodium

1248 mg

54% of RDA

Saturated Fat

66 g

330% of RDA

Chef's Tips

For a richer flavor, add a pinch of cinnamon to the guava and cheese mixture.

If you're having trouble sealing the empanadas, moisten the edges of the dough with a little water before pressing them together.

Store leftover empanadas in an airtight container at room temperature for up to 2 days.

You can freeze unbaked empanadas. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Cooking Equipment

Oven

Baking Sheet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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