Typically, the recipe calls for stale bread. I chose to make it with stale brioche bread. Why? Because brioche is the BEST for soaking up rich custards and caramel. Its buttery, enriched dough is absorbent and holds up well, making it the ideal choice for bread pudding, in my opinion.

And I have to say this Cuban bread pudding came out INCREDIBLE. It’s Mami-approved! She’s making me make it for Noche Buena, too. Ha! Let me show you how to make it.

How To Make Cuban Pudin De Pan

Now I’ve made my fair share of pudin de pan in the past. I even created a guava caramel bread pudding variation a few years ago that I loved. It was truly chef’s kiss!

Today’s recipe, however, is more of a classic Cuban-style bread pudding. Soft and creamy on the inside, with a caramel-glazed exterior that slices clean but melts in your mouth.

This version also has a handful of rum-soaked raisins (because if we’re going to use raisins, they better taste good!) and sliced almonds for some crunch. Hello, texture!

The full recipe is below. Here are a few step-by-step photos.

If you’ve never made caramel before, don’t stress. You’ll melt down sugar until it’s golden and pour it straight into the bottom of your baking dish. It’s the same way you make it for a flan de calabaza or flan de queso.

The pudding mixture then gets layered on top and baked in a water bath to get that classic silky texture. Once it’s fully cooled and chilled, all that’s left to do is invert, slice, and serve.

I mean, how GOOD does that look!? I can’t wait for you to make it!

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Pudin de Pan (Cuban Bread Pudding with Rum Raisins + Almonds)

It's like flan and bread pudding had a baby! This classic Cuban pudin de pan is a rich, custardy, bread pudding made with torn brioche, sweetened condensed milk, and a warm mix of cinnamon, nutmeg, and vanilla. The best part? It’s baked over homemade caramel and packed with rum-soaked raisins and sliced almonds for extra flavor in every bite!

Course Dessert

Cuisine Cuban

Keyword brioche, Cuban bread pudding, Cuban pudin de pan, rum-soaked raisins, sliced almonds, sweetened condensed milk

Prep Time 25 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 servings

Calories 261kcal

Author Jamie Silva

Ingredients

• 1/3 cup raisins
• 2 tablespoons spiced rum
• 4 large eggs
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup white sugar
• 4 cups torn soft bread (brioche, challah, or any stale white loaf)
• 2 tablespoons sliced almonds

Get Recipe Ingredients

Instructions

• In a small bowl, add raisins with the rum. These will soak for a few minutes and get plump and delicious. Set aside.
• In a large mixing bowl, whisk the eggs then pour the evaporated milk, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg. Mix until all combined.
• Add the torn bread in a bowl, gently pressing the bread into the custard so it soaks it all evenly. Set aside.
• Preheat the oven to 350°F.
• Add the sugar to a large skillet or saucepan. Cook over medium heat, stirring gently, until the sugar melts and turns amber.
• Immediately pour into a baking dish (an 8×8 works well). Swirl to coat the bottom. Let it set before adding the custard. Set aside.
• Gently fold in the raisins with the rum (yes, add the rum too!) and sliced almonds into the custard.
• Using a ladle, transfer the mixture in the baking dish over the set caramel.
• Place the baking dish inside a larger baking dish. Add hot water to the larger baking dish to come halfway up the sides of the pudding dish.
• Bake for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. If the toothpick does not come out clean, continue to bake in 10 minute increments until the toothpick comes out clean.
• Remove from the oven. Allow to cool completely before placing the fridge for at least 1 hour.
• Run a knife around the edges. Invert onto a serving plate to release the loaf. Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 97mg | Potassium: 278mg | Fiber: 1g | Sugar: 38g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg

The post Pudin de Pan (Classic Cuban Bread Pudding) appeared first on A Sassy Spoon®.

Recommended For This Recipe

9 Inch Cake Pan

I love this cake pan because it is made of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. PLUS it’s dishwasher safe!

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How To Make Flan De Calabaza

I’ve made dozens of flan recipes over the years, but this pumpkin version is one of my family’s favorites. I actually thought it would be too dense at first since I added an entire 15 ounce can of pumpkin puree. But I gotta say… I was IMPRESSED.

This flan de calabaza has a pudding-like, creamy consistency with tons of real pumpkin flavor (not pumpkin spice, I’m not a fan 🙅🏻‍♀️). It’s the perfect dessert for the Fall season (or whenever the craving strikes). The full recipe is below!

🍮 P.S. I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan) but the mixture did not fit. That’s why I opted for a 9-inch cake pan and it worked perfectly!

🎃 Btw, a jiggly flan is what we want! If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done. Don’t over-bake it. The flan will continue to set as it cools at room temperature. The rest of the process continues in the fridge as it chills. If it is watery, meaning it is not jiggly but liquidy, continue to bake for 5-10 minutes until no longer liquidy.

If your family reacts anything like mine did, be ready for seconds. And if you want to keep the fall baking vibes going with a batch of pumpkin chocolate chip cookies. They’re soft, spiced, and perfect for using up that other can of pumpkin purée you have in the pantry!

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Flan de Calabaza (Classic Cuban Pumpkin Flan)

Flan de Calabaza (Pumpkin Flan) is rich, creamy, and full of real pumpkin flavor. No pumpkin spice here. Made with pumpkin purée, sweetened condensed milk, and evaporated milk, it bakes into a silky custard with a glossy, amber caramel. The consistency is smooth and pudding-like, just how flan should be. It’s the ultimate Fall dessert that’s simple enough to make year-round.

Course Dessert

Cuisine Cuban

Keyword flan de calabaza, pumpkin flan, pumpkin flan recipe, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chilling Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Jamie Silva

Equipment

• 9-inch Round Cake Pan

Ingredients

• 1 cup granulated sugar
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 15 ounces pumpkin purée (Libby's is the best brand)
• 5 large eggs room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt

Get Recipe Ingredients

Instructions

• In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily.
• Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
• Preheat the oven to 350°F.
• Make sure all your ingredients are at room temperature. In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, spices, and salt. Blend until smooth.
• Pour the milk mixture over the set caramel in the round cake pan*.
• Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
• Bake the flan for 60 minutes or until the center is just set. If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done.
• If it is watery meaning it is not jiggly but liquidy, continue to bake for 5 minutes until no longer liquidy. Remember jiggly is OK. It's what we want. Do not over bake or you run the risk of it getting a rubbery texture. The flan will continue to set as it cools and the rest of the 'setting' process will continue in the fridge.
• Carefully remove the pan from the water bath and allow it to cool at room temperature. Place the flan in the fridge for at least 4 hours or overnight so the flan can fully set.
• Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.
• Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!

Notes

Please note: I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan)… but the mixture did not fit. That’s why I opted for a 9-inch cake pan, and it worked perfectly!

Nutrition

Serving: 1slice | Calories: 238kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 152mg | Potassium: 314mg | Fiber: 1g | Sugar: 35g | Vitamin A: 5784IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 1mg

The post Flan de Calabaza (Cuban-Style Pumpkin Flan) appeared first on A Sassy Spoon®.

Knowing his Cuban roots (which are the same as mine) and his party-loving personality, I came up with a Miami-inspired flavor and called it Oye Morena (the name of one of his songs).

Out of 15 entries, he picked mine!

The flavor was vanilla cupcakes filled with guava and cream cheese and topped with dulce de leche frosting and shredded coconut flakes. There are honestly the next best thing after Cuban guava pastries!

I remember seeing the tweet and thinking, “Wait… did I just win?” 😳

I had never won anything before in my life. That moment pretty much sealed my fate as a recipe developer, and now these cupcakes are one of my favorite Cuban-inspired desserts to make for family celebrations.

Let me show you how to make these award-winning guava cupcakes!

How To Make Guava & Cheese Filled Cupcakes

Making these guava cupcakes is easier than it looks!

All you need to do is mix the batter, bake until golden, then fill each cupcake with guava marmalade and softened cream cheese, and top with creamy dulce de leche frosting and a sprinkle of shredded coconut flakes.

The result? Soft, moist vanilla cupcakes that taste sweet, tangy, and tart. Also, they’re so Miami-coded, a first-generation Cuban DJ picked them before even tasting them. 😎 The full recipe is below!

👉🏼 Can’t find guava marmalade for the filling? It happens. Here’s what you can do. Swap in tangy guava jam or melt guava paste with a bit of water until smooth and spoonable!

These guava & cheese cupcakes are definitely my go-to, especially after winning that super Miami DJ Laz contest years ago.

(Please comment down below if you’re from South Florida and miss DJ Laz on Power 96!)

I will say, however, that sometimes I reach for a silky guava swirl cheesecake or scroll through my collection of guava recipes when I’m craving a sweet treat. There’s truly no wrong way to enjoy guava!

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Guava Cheese Cupcakes with Dulce De Leche Frosting

Get ready for pure Miami flavor in dessert form! These guava & cheese cupcakes are soft, moist vanilla cupcakes filled with guava marmalade and softened cream cheese, then topped with creamy dulce de leche frosting and shredded coconut flakes. Whether you make them for your next pool party, family gathering, or a late-night snack, you will not be disappointed!

Course Dessert

Cuisine American, Cuban

Keyword dulce de leche, guava cheese, guava cupcakes, shredded coconut flakes, vanilla cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cupcakes

Calories 208kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk room temperature (regular milk works too)
• 1 teaspoon vanilla extract
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Guava & Cheese Filling

• 4 ounces cream cheese room temperature
• 4 ounces guava marmalade*

Dulce De Leche Frosting

• 1 cup unsalted butter room temperature
• 3 cups powdered sugar
• 1/2 cup dulce de leche store-bought
• 2 tablespoons milk
• 1/4 teaspoon salt

Get Recipe Ingredients

Instructions

• Preheat oven to 350ºF. Line a muffin tin with cupcake liners. Set aside.
• In a stand mixer, cream butter and sugar together then add eggs, buttermilk, and vanilla extract. Mix until well combined.
• Add flour, baking powder, baking soda, and salt. Mix until just combined. Careful not to over mix.
• Using an ice cream scoop or cookie scoop, scoop the batter into the cupcake liners about 3/4 of the way full.
• Bake for 20 minutes, or until the toothpick comes out clean. Remove from the oven and cool before filling and frosting. Set aside.
• While the cupcakes are in the oven, let's make the frosting. In a bowl or stand mixer, cream together the butter and sugar until combined.
• Add the dulce de leche, milk, and salt. Whip for 1-2 minutes until smooth. Fit a piping bag with an open star tip and fill it with frosting. Set aside.
• Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep.
• Fill the cupcakes with the guava marmalade and a sliver of cream cheese. Gently press the circle piece back on top of the cupcake. 
• Pipe the dulce de leche frosting over the cupcakes. Sprinkle with shredded coconut flakes. Enjoy!

Notes

*Can’t find guava marmalade for the filling? Swap in tangy guava jam or melt guava paste with a bit of water until smooth and spoonable!

Nutrition

Serving: 1cupcake | Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 130mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 298IU | Calcium: 41mg | Iron: 1mg

The post Guava Cheese Cupcakes with Dulce De Leche Frosting appeared first on A Sassy Spoon®.

Behind the glass case, in all their glory, there was pastelitos de guayaba (duh) and delicious pastelitos de queso.

You know what was also there front and center? These coconut-filled Cuban pastries!

Made with flaky puff pastry filled with syrupy grated coconut, these quick & easy Cuban pastelitos de coco are just like the ones from Miami’s best bakeries.

They’re simple to make with just 3 ingredients and the perfect compliment to a strong Cuban coffee!

Let me show you how easy it is to make these pastelitos de coco!

Listen, Cubans love using coconut in their desserts! Sometimes it’s boniatillo de coco made with Cuban sweet potatoes and coconut, other times we make arroz con leche de coco (coconut rice pudding). Que rico!

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Baking Sheets

I highly recommend using a nonstick, aluminum baking sheet with high heat conductivity that does not warp while in the oven.

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Step By Step Instructions

To make these pastelitos de coco, you need grated coconut in syrup. In the interest of time, I bought the canned version (this is the one I used) of syrupy grated coconut.

I’m sure I could have made the coconut filling myself but my craving for coconut pastelitos was too much to wait. I’m sure you can relate!

Make sure to slightly thaw the frozen puff pastry sheets before getting started.

By the way, if you have any leftover sweet grated coconut, just put it on top of ice cream. YUM! You can also make empanadas using my empanada dough recipe and fill them with the leftover grated coconut.

Storing & Freezing

Store in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place to maintain their flakiness.

After 2 days, place them in an airtight container and refrigerate for up to 5 days. Reheat in the oven at 300°F for 5-7 minutes to crisp them back up.

Want to save some for later? Freeze unbaked pastelitos on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.

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Pastelitos de Coco (Cuban Coconut Pastries)

Pastelitos de coco are classic Cuban pastries filled with sweet, syrupy grated coconut in flaky puff pastry. Just like the ones you’d find in Miami’s Cuban bakeries, these quick and easy Cuban treats come together with just 3 ingredients. Pair them with a strong Cuban coffee, and you’ve got the perfect midday pick-me-up!

Course Breakfast, Snack

Cuisine Cuban

Keyword coconut pastries, cuban pastelitos, grated coconut in syrup, pastelitos de coco, puff pastry

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 pastries

Calories 390kcal

Author Jamie Silva

Ingredients

• 1 package puff pastry sheets thawed (I used Pepperidge Farm)
• 17 ounces grated coconut in syrup
• 1 large egg whisked

Simple Syrup

• 1/3 cup water
• 1/3 cup granulated sugar

Serving Suggestions

• Cuban Coffee
• Cafe Con Leche

Get Recipe Ingredients

Instructions

• Preheat oven to 400ºF. Line a cookie sheet with parchment paper. Set aside.
• Unfold one of the pastry sheets and place it on the cookie sheet. Slice the pastry sheet into 9 squares using a strip knife or a pizza cutter.
• Using a fork or slotted spoon, add 1-2 tablespoons of the grated coconut per square. Too much syrup will make the puff pastry soggy so be mindful of this.
• Unfold the second pastry sheet and slice it into 9 squares. Place each square on top of the squares with the grated coconut.
• Brush egg wash on each one to get that flaky crust. Bake for 25-30 minutes or until the tops are golden brown.
• While the pastries are in the oven, add granulated sugar and water in a small saucepan. Bring to a boil, then reduce heat to low to simmer for 2 minutes. Remove from heat and let cool. Set aside.
• Remove the pastries from the oven. You may notice that some of the syrup spilled out of the pastries, that’s ok! The good stuff is still inside!
• Let the pastries cool slightly. Gently brush the pastries with simple syrup. Serve with cafecito and enjoy!

Notes

Store in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place to maintain their flakiness.

After 2 days, place them in an airtight container and refrigerate for up to 5 days. Reheat in the oven at 300°F for 5-7 minutes to crisp them back up.

Want to save some for later? Freeze unbaked pastelitos on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.

Nutrition

Serving: 1pastry | Calories: 390kcal | Carbohydrates: 33g | Protein: 6g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 146mg | Potassium: 224mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 3mg

The post Pastelitos de Coco (Cuban Coconut Pastries) appeared first on A Sassy Spoon®.

Imagine the comforting flavors of sweet potato mixed with rich, creamy coconut, that’s boniatillo de coco and it’s one of those easy Cuban desserts that you’ll want to make over and over again.

But wait, let’s back up a bit. This rendition is actually a coconut-infused version of traditional boniatillo. Similar to Cuban buñuelos which are made with root vegetables like malanga and yuca, boniatillo is made with boniato. It’s one of those desserts you often see at Noche Buena.

PRO TIP! Look for boniatos that are firm, with smooth skin free of blemishes or soft spots. The color should be a red-ish brown hue and should feel heavier than a sweet potato.

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Boniatillo Con Coco (Cuban Sweet Potato & Coconut Dessert)

This Boniatillo Con Coco is like enjoying the rich, creamy filling of a sweet potato pie without the crust and with a tropical coconut twist. Que rico! Made with 5 simple ingredients, this delicious Cuban sweet potato pudding is perfect for satisfying your sweet tooth. Ready in just 10 minutes after boiling the peeled sweet potatoes.

Course Dessert

Cuisine Cuban

Keyword boniatillo con coco, boniatillo cubano, grated coconut, sweet potato

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Calories 260kcal

Author Jamie Silva

Ingredients

• 2 lbs boniatos (white-fleshed sweet potatoes)
• 13.5 oz full-fat coconut milk
• 1 cup granulated sugar
• 2 cinnamon sticks
• Pinch of salt
• 1 cup grated coconut in syrup (strained from the can without the syrup)
• Ground cinnamon for garnish optional

Get Recipe Ingredients

Instructions

• Wash and peel the white sweet potatoes. Cut into 1-inch cubes. Set aside.
• In a large pot, add the cubed sweet potatoes and enough water to water to cover the potatoes.
• Bring to a boil over high heat then reduce heat to medium-low. Cover. Simmer for 30 minutes until the potatoes are tender. Drain the potatoes and transfer them to a bowl.
• Using a potato masher, mash the potatoes until you get a mashed potatoes consistency. Set aside.
• In a large, deep skillet, add coconut milk, sugar, and cinnamon sticks. Cook, stirring, over medium heat until the sugar dissolves.
• Stir in the mashed white sweet potatoes and salt.
• Cook for 8-10 minutes at medium heat, constantly stirring so it doesn’t stick to the bottom of the pot, until the mixture reaches a thick porridge-like consistency without any lumps.
• Stir in the grated coconut and cook for an additional 2-3 more minutes until the mixture sticks to the back of your spoon.
• Transfer the pudding to a large shallow bowl and sprinkle with ground cinnamon. Place it in the fridge for at least 2 hours to set before serving. Enjoy!

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 57mg | Potassium: 422mg | Fiber: 4g | Sugar: 24g | Vitamin A: 12872IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg

The post Boniatillo Con Coco (Cuban Sweet Potato Pudding) appeared first on A Sassy Spoon®.

Once you taste that sweet combo, you’ll never be the same. I felt the same way when I tasted these delicious guava cheese empanadas. ¡Que rico!

Now, don’t get me wrong, I’m not saying these empanadas are better than pastelitos de guayaba y queso by any means but, what I am saying is that there’s a place for both on the dessert table. Let me show you!

Leftover dough? Make my tastes-just-like-arroz-con-pollo chicken empanadas next!

Prepping Instructions

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Deep Fry Pan

This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!

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Want more guava recipes? Of course, you do. You should absolutely add my guava cheesecake with Maria cookie crust, guava jam bars, and guava jam thumbprint cookies to your list!

Cooking The Empanadas – 3 Ways

I’m personally scared of frying with hot oil (Mami makes fun of me lol) but that’s really the best way to make these sweet empanadas.

They come out crispy and delicious. Nevertheless, you can also make them in the oven or the air fryer.

Here are other cooking methods for these empanadas:

On The Stove

In a large skillet, heat 1 cup of oil to 400ºF. Fry the empanadas, a few at a time, until crispy and golden brown on all sides.

Drain the empanadas on paper towel-lined plates. Allow them to cool slightly. Serve immediately.

In The Air Fryer

Preheat your air fryer to 375°F. Assemble the empanadas and lightly brush them with oil to help them crisp up in the air fryer.

Place the empanadas in a single layer in the air fryer basket. Cook for 10-15 minutes, turning them halfway through, until they’re crispy and golden.

In The Oven

Preheat your oven to 375°F. Assemble the empanadas and place them on a baking sheet lined with parchment paper.

Brush them with a light coat of egg wash for a golden finish. Bake for about 20-25 minutes or until the empanadas are golden brown and crisp.

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30 Minute Guava Cheese Empanadas

These 4-ingredient Guava Cheese Empanadas are as Cuban as it gets, mi gente. We're talking homemade dough made with pork lard and brown sugar-cinnamon syrup, and a sweet guava and cream cheese filling that's to die for. Easy to assemble and even easier to devour, making them a perfect sweet treat ready in just 30 minutes.

Course Appetizer, Dessert, Snack

Cuisine Cuban, Latin

Keyword empanadas de guayaba y queso, guava and cheese empanadas, guava cheese empanadas

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 empanadas

Calories 267kcal

Author Jamie Silva

Equipment

• Deep nonstick skillet

Ingredients

• 12 empanada dough rounds (or store-bought empanada discs)
• 14 ounces guava paste
• 8 ounces cream cheese
• Canola oil for frying

Get Recipe Ingredients

Instructions

• Cut the cream cheese and guava paste into 1-inch slices. Set aside.
• In the center of an empanada disc, place a guava paste slice and a slice of cream cheese on top. Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the empanadas.
• In a large skillet, heat 1 cup of oil to 400ºF. Fry the empanadas, a few at a time, until crispy and golden brown on all sides. Drain the empanadas on paper towel-lined plates. Serve immediately.
• P.S. Allow the empanadas to cool slightly before eating. Guava gets hot so the filling can burn the roof of your mouth if you don't wait for them to cool a bit. I know this is the hardest part!

Nutrition

Serving: 1empanada | Calories: 267kcal | Carbohydrates: 1g | Protein: 3g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 133mg | Potassium: 53mg | Sugar: 1g | Vitamin A: 10IU | Calcium: 66mg | Iron: 0.04mg

The post Easy Guava Cheese Empanadas (4-Ingredients!) appeared first on A Sassy Spoon®.