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Guava

plate of baked guava and cheese empanadas with powdered sugar

Ingredients

Steps

Nutritional information

Baked Guava-Cheese Empanadas

Thaw empanada discs. Set cream cheese out to soften. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Zest lemon (1 teaspoon), then juice (2 tablespoons).

Place guava paste in microwave-safe bowl. Microwave on HIGH 1–2 minutes, stirring every 30 seconds, until smooth. Place cream cheese, lemon zest, and lemon juice in large bowl. Beat with electric mixer until blended and smooth.

Arrange empanada discs on work surface. Spoon cream cheese mixture onto discs (about 2 teaspoons each), then spoon guava paste over cream cheese mixture (about 2 teaspoons each).

Beat egg and water together; brush edges of discs with mixture. Fold dough in half over filling, pinching edges to seal.

Arrange empanadas on baking sheets; brush tops with remaining egg mixture. Bake 16–18 minutes until golden. Let stand to cool on baking sheets 10 minutes before transferring to wire racks. Dust with powdered sugar before serving. Serve warm.

Pineapple, Orange, and Guava Punch

Halve guavas, scoop out flesh, and place in blender (or food processor bowl); pulse until smooth. Strain, discarding seeds (about ¼ cup pulp); return pulp to blender.

Zest orange (1 teaspoon), then juice (½ cup). Add orange zest, orange juice, pineapple, agave nectar, guava nectar, and ice to blender. Blend until smooth. Serve.

Vegetarian

Guava Pastelitos (Guava Pastries)

Preheat oven to 400°F. Place puff pastry sheets out to soften. Cut guava into pieces and place in a medium saucepan with lemon juice and water; heat on medium. Cook 4–5 minutes, stirring occasionally, or until melted and combined. Remove from heat; set aside.

Line baking sheet with parchment. Unroll pastry sheets and cut each into 9 equal squares (18 squares total). Place 9 pastry squares on baking sheet and brush edges with egg substitute (about 1/4 cup). 

Spoon about 2 tablespoons guava mixture in center of 9 pastry squares, then top with remaining 9 pastry squares, pressing edges to crimp. Brush tops of pastries with remaining 1/4 cup egg substitute, then cut 3 slits on top of each pastry to vent.

Bake pastries 10 minutes, then reduce heat to 350°F. Bake 18–20 minutes or until golden. Cool 5 minutes before serving.