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We're putting a tasty spin on this traditional Cuban pastry with sweet and cheesy goodness.

Guava & Goat Cheese Empanadas


  • 6 pre-made empanada discs, defrosted and kept in a damp cloth

  • 8 ounces goat cheese, softened

  • 1 tablespoon fresh lemon thyme leaves

  • 1 ounce toasted macadamia nuts, chopped

  • 9 ounces Goya guava paste, cut into six 1.5 ounces rectangles

  • Salt to taste

  • Egg wash


  1. Preheat oven to 425°F. In a small bowl, make the egg wash by mixing 1 egg with a splash of water.

  2. In a small bowl, mix the softened goat cheese with the thyme leaves and toasted macadamia nuts.

  3. Roll out an empanada shell slightly with the rolling pin, and fill one side of the disc with a piece of guava and 1/8 of the goat cheese mixture. Paint the egg wash along the edges of the empanada shell and fold the other side over the filling. Roll the edges like a dumpling or pinch them closed with your fingers. Repeat with remaining shells and filling.

  4. Arrange empanadas on a baking sheet, brush the tops with more egg wash, and bake in the oven for 12-15 minutes or until golden on top. Allow to cool slightly before serving.

Guava & Goat Cheese Empanadas




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today I'm doing a twist on a traditional Cuban pastry. I'm so mad I didn't think of it sooner. You gotta give these a try. All right, so I'm gonna start off by getting my softened goat cheese into a large bowl so that I can combine it with my thyme and macadamia nuts. That goes right in. And then I have a whole bushel of thyme that I'm just gonna strip the leaves off of, and it's gonna equal about a tablespoon of thyme. And this is really just gonna bring out the earthiness and counterbalance that sweet guava paste that's gonna go in there. You can use any herb that you like but I prefer thyme. All right, so, combine that, and then I have a couple of tablespoons of toasted macadamia nuts, and that's gonna go right in there too, and that's gonna give it some nice crunch. All right, so, that's completely combined, set that to the side. And then, here I have a disc of guava paste. You can get this at your grocery store, sometimes it comes in a block, this time it came in a disc, and I'm just gonna cut it into little rectangles so that they can fit inside of my empanada shells. So I'm doing these about half, you can do them 0.5 inch to 3/4 inch thick, depending on how sweet you want them. In a dish rag I have some of my empanada shells. I'm just gonna roll it out just a little bit, so I get more surface area for all my filling. In a small bowl, I have an egg, just gonna crack that open, and I'm gonna make an egg wash for this, to keep everything together, nothing falling apart. Grab a pastry brush, and you can add a little bit of water to this to thin it out, but I'm just gonna add it just like this. So brush all around the edges, add one of these little guava sticks, and then some of the goat cheese, macadamia nut, thyme mixture right on top. So I'm gonna fold over pressing the edges together, make sure it's completely sealed, and then you push your thumb into the piece, and then you roll it over and then you press down. You just keep doing that all the way to the edge. And it's perfect, it looks like a little dumpling, so cute. I'm gonna put that on my baking sheet, and then I'm gonna keep going. And then I'm just gonna use my egg wash, and I'm gonna brush the tops of that, and that's gonna make sure that when it bakes in the oven it gets really brown and pretty. You can also fry these, you know, traditional ones are usually fried, but I think it tastes just as delicious baked. All right, I'm about to pop these bad boys into the oven. I can't wait till they come out. All right, so, my empanadas are out of the oven, and they smell so good, I'm gonna break into one right now. Guava really gets overlooked way too often. It's so sweet and so floral, and it goes really well with the thyme that I put in here, and the tangy goat cheese, it's just a match made in heaven.