how to make cream cheese and guava empanadas. The dessert that never fails


When we are tasked with cooking for ourselves and for others, sometimes nostalgia takes us halfway through the preparation: we remember our childhood desserts, the favorite dishes someone else made for us and we wish we could go back to childhood. This dessert of guava cream cheese empanadas It is certain that you have eaten it several times in some of its presentations, and out of nostalgia we have decided to bring back the Recipe at your table.

When we went to grandma’s, friend’s grandma’s, aunt’s or any family member who had a quiet get together, we almost always found dessert classic of classicsof those that boys and adults appreciate: empanadas. We have all heard a cart that sings its diversity of empanadas: chicken, cream cheese, blackberry jam, Hawaiian, mole and even potato with chorizo. How endless and how delicious!

Empanadas are usually flattened wheels of dough, filled with different stews or desserts, these wheels are folded to give them a crescent shape. Its name comes from the word “empanar” which means to cover something with dough. What we’re going to cover in batter today is going to be cream cheese with guava jam, but this chia berry jam option is also a nice addition.

Fingers in the nose!

  • We start by mixing the dry ingredients like refined sugar and baking powder. They must be sieved beforehand, then add the vegetable shortening. Mix well to incorporate the ingredients.

  • Add the half can of beer little by little and knead well as we add the liquid.

  • Mix well until you get a homogeneous mass that does not stick to your hands.

  • We form medium-sized balls and let them stand at room temperature for 15 minutes.

  • Later we crush them with our hands or a tortilla machine, so that they are more uniform.

  • For this part we are going to need our guava jam, you can use a can, but we recommend using homemade jam. Here is my recipe for this jam that you will love.

  • In the center of our flattened ball, we place two tablespoons of cream cheese and two tablespoons of guava jam. We fold it well and press the edges with a fork or by making small pinches in the dough so that the filling does not come out. Preferably, it is folded inwards so that it is more pressed. Repeat with all the balls of dough.

  • Transfer your empanadas to a tray with waxed paper. If you prefer, you can butter the paper, but it’s not strictly necessary. Leave space between them so they can spread out.

  • Bake at 180°C for 35 minutes. Take the pan out of the oven as soon as they are golden brown and let them rest for five minutes.

  • Mix refined sugar with cinnamon and sprinkle over our empanadas. We advise you to do it right out of the oven, it will give them an irresistible touch.

Ready! Now you can enjoy your guava and cheese empanadas.

In Directo al Paladar México you can also read How to make guava jam: the easy recipe to enjoy it at home | How to make cheese empanadas. Easy and simple recipe for fried empanadas, to snack on | How to make batter for fried empanadas. To garnish with stews or meat | How to make pumpkin empanadas. Castile Pumpkin Recipes, Perfect for Fall

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