What’s for dessert? Guayaba y Queso Crema!

Guayaba y Queso Crema (guava and cream cheese) is THE dessert in any Cuban household. I would always spend my time after school at Abeula Nena and Abuelo Kiko’s house while growing up and my parents would typically eat there when they would pick us up after work. No matter what was for dinner, the one constant thing they would always eat is guayaba y queso crema. They would always eat the guayaba that came in a can, I remember as a kid how I thought it was nasty and slimy, so I would take my piece of cream cheese and waddle right back to the couch where I would be watching my cartoons.

I don’t think it was till I was older that I truly started to appreciate guayaba. Don’t get me wrong I am a sucker for a pastelito de guayaba anytime of the day, but paired with queso crema (cream cheese) it adds the perfect creamy texture and sweet balance. But you know what is even better than having it just together?… Stuffing it in an empanada, deep frying, and sprinkling it with cinnamon sugar. When eaten hot, the guayaba and queso crema is melted and goey and the crispiness of the empanada adds an extra texture in there. And lets not forget the cinnamon sugar makes you feel like you are eating a churro on steroids.

The recipe is rather simple to make and makes it the perfect dessert in any household, cause I mean who doesn’t like deep fried sweet things?! I hope you enjoy and let me know what you think in the comments below!!

Guayaba y Queso Crema Empanadas

Guava and Cream Cheese Empanadas

5 from 3 votes

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Course: Dessert

Cuisine: Cuban, Hispanic

Keyword: Cream Cheese, Empanada, Guava, Guayaba, Queso Crema

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Empanadas

Ingredients

10 Empanadas Discs Discos para empanadas
1 pack Guava Paste Pasta de Guayaba
1 block Cream Cheese Queso Crema
3 tbsp Flour
Oil
Cinnamon Sugar

Instructions

Remove the empanada discs from the freezer and let thaw.
In the meantime, sprinkle the flour over the counter and spread. Once the discs are thaw, lay them all out over the flour.
Slice the cream cheese and guava into about ¼ inch slices. Place one slice cream cheese and one slice of the guava onto the empandas discs.
Place a small amount of water into a cup. Using your finger or a brush, wet the outer portion of the disc.
Fold the disc in half, closing in the contents and meeting together both wet sides of the discs.
Using a fork, press on the outer portion of the disc to seal it. Repeat on the other side. You should have the calssic marks of the fork on the outer part of the empandas after.
Heat up about an inch of oil in a pan (or use a deep fryer) to about 375°F. Once hot, place the empanadas inside. Cook for about 2 minutes and flip and cook for abouther 2 minutes. Or until they are golden brown.
After they are cooked, place on a shet with lined paper towel, and take off the excess oil. Immediately afterwards, sprinkle the cinnamon sugar on top.
Serve warm and enjoy!