Guava and Cream Cheese Empanadillas

Ingredients

• Cream cheese (Cut into cubes; remove from the refrigerator before using to make it easier to cut.)
• Guava paste (Cut into cubes. The amount can be adjusted to taste.)
• Empanadilla dough (Preferably refrigerated or frozen empanadilla dough discs.)
• Water (For moistening the edges and helping seal the dough.)
• Canola oil (Approximately 1/2 inch deep in the skillet; for frying.)

Steps

1. 1

   Place an empanadilla dough disc on a plate or work surface.

2. 2

   Lightly moisten the edges of the disc with a little water. This helps soften the dough and makes sealing easier.

3. 3

   Place cubes of guava paste and cream cheese in the center of the disc. Adjust the ratio according to whether you prefer more guava or more cream cheese.

4. 4

   Fold the dough over the filling to form the empanadilla and press the edges, trying to remove the air from inside.

5. 5

   Apply a little more water around the edge to ensure a good seal.

6. 6

   Press all around the edge with a fork to seal it firmly. Repeat the process with the remaining discs and filling.

7. 7

   Pour canola oil into a skillet until it reaches approximately 1/2 inch deep. Heat it over medium-high heat; on the author's stove, this corresponds to level 7 out of 10.

8. 8

   Place the empanadillas in the hot oil and fry them for a couple of minutes on each side, until golden, especially around the edges.

9. 9

   Turn them over and cook the second side for a couple more minutes, until evenly golden.

10. 10

    Remove the empanadillas from the oil and serve them hot.

Notes

The source does not specify the quantity of dough discs, cream cheese, or guava paste; the proportions can be adjusted to taste. It also does not indicate a draining time after frying.

Nutrition per serving

• dessert
• snack
• fried
• Puerto Rican cuisine
• Caribbean
• vegetarian