Best Empanadas De Guayaba Recipes

EMPANADAS DE CAJETA

Steps:

• Combine the flour and margarine in a large bowl, mixing thoroughly with a stand mixer or with your hands.
• Add the cream bit by bit, mixing the empanada dough until sticky but not watery.
• On a floured surface, take chunks of the dough and roll them into balls that are about 1 and ½ inches wide.
• Place plastic sheets or bags onto your empanada or tortilla press. This way, the dough won't stick to the metal surface.
• Place a dough ball in the middle of the press and press until a circle is formed. Move the flattened disc aside, and repeat the process until all of the dough has been made into circles.
• At this point, you can go ahead and preheat your oven to 375 degrees Fahrenheit.
• Lay out your dough circles, and place about one tablespoon of cajeta in the center of each circle. You want to be careful not to add too much cajeta, or it will melt and run out of the empanadas as they bake.
• On a lightly floured surface, close the empanadas by folding them over the cajeta dollops and then securing the seam by making marks around the edge with your fork.
• Brush the empanadas with the egg wash and place them on a lightly floured baking sheet (or one covered with parchment paper). Bake for 20- 30 minutes or until just golden brown.
• Some people sprinkle the empanadas with granulated sugar before serving, but that's more common in Mexico.

GUAVA EMPANADAS

Steps:

• Pulse the cream cheese, egg, sugar, lime zest and lime juice in a food processor until smooth.
• Put 1 tablespoon guava paste in the center of each empanada wrapper, then top with 1 tablespoon of the cream cheese mixture. Fold the dough over the filling and press the edges with a fork to seal.
• Heat about 11/2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the empanadas until golden brown, 2 to 3 minutes per side. (Return the oil to 350 degrees F between batches.) Drain on a paper towel-lined plate. Dust with confectioners' sugar.

GUAVA EMPANADAS: EMPANADAS DE GUAVA

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.

GUAVA AND CREAM CHEESE EMPANADAS

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.

EMPANADAS DE GUAYABA Y QUESO

Steps:

• Calienta el horno a 400°F.
• Desenrolla 1 lámina de hojaldre sobre una superficie ligeramente enharinada para formar un cuadrado de 12 pulgs.; recorta 8 círculos de 3 pulgs. utilizando un molde para cortar galletas. Repite el procedimiento con la lámina restante. Reserva los recortes que sobren para la decoración.
• Pon aproximadamente 1 cdta. de la pasta de guayaba en el centro de cada círculo de hojaldre; ponle encima 1 pedazo de queso Singles. Pincela el borde del hojaldre con el huevo; dóblalo por la mitad. Sella los bordes utilizando un tenedor. Decora las empanadas a tu gusto usando los recortes de hojaldre que reservaste; pincélalas con el huevo.
• Colócalas en una charola (bandeja) para hornear ya forrada con papel para hornear.
• Hornéalas 15 min. o hasta que estén bien doraditas.

EMPANADAS DE GUAYABA

Steps:

• Precalienta el horno a 400°F. Combina la harina, la sal y el polvo para hornear en un tazón grande. Incorpora la manteca con un mezclador de repostería o con dos tenedores hasta que la mezcla tenga el aspecto de migajas gruesas. Agrega poco a poco el agua, revolviendo la mezcla hasta que se forme una bola. Colócala en una superficie ligeramente enharinada; amasa la mezcla por 5 minutos o hasta que quede suave y elástica. Divídela en 16 bolitas de igual tamaño. Aplánalas para formar círculos de 4 pulgadas; ponlos a un lado.
• Mezcla el queso crema, la guayaba, los cacahuates y 2 cucharadas de la miel. Pon aproximadamente 1 cucharada de la mezcla de queso crema en el centro de cada círculo. Pincela el borde de cada círculo con un poco de huevo; dóblalos por la mitad. Sella los bordes con un tenedor. Coloca las empanadas sobre una bandeja (chapa) para hornear engrasada. Pincela la parte superior de las empanadas con el resto del huevo.
• Hornea las empanadas por 20 minutos o hasta que se pongan bien doraditas. Rocíalas con las 2 cucharadas restantes de miel y sírvelas.