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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.61/serving

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

Instructions

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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