These crispy, fried pastries are enjoyed throughout Latin America. Here, guava paste comes together with lemony cream cheese to create a rich sweet filling.
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 35 min |
| Cook: | 15 min |
| Yield: | 10 pastries |
Ingredients
- 1 8-ounce package cream cheese
- 1 large egg
- 1 tablespoon sugar
- Grated zest and juice of 1 lime
- 3/4 cup guava paste
- 1 14-ounce package frozen empanada wrappers, thawed
- Vegetable oil, for frying
- Confectioners’ sugar, for dusting
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 337 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 47 mg |
| Sodium | 317 mg |