Empanadas de Guayaba y Queso are a classic Hispanic dessert and every Hispanic country has their own variation of this treat. I took a Cuban version of this dessert and gave it my own little twist. Instead of using a pastry dough I substituted Fillo dough and added a cinnamon streusel to it. This makes the empanadas light and crispy. Also Empanadas are usually fried but mine are baked. I hope you enjoy this recipe.
3 tbsp granulated sugar
2 tbsp salted butter, diced (ice-cold)
2 tbsp flour
1 tsp cinnamon
2 sticks butter (melted)
½ package Fillo dough sheets (about 24 sheets)
2 – 8 oz. packages cream cheese
1 package Guava Paste
Thaw the Fillo dough according to manufactures instructions.
To make the streusel add sugar, cold butter pieces, flour and cinnamon into a small food processor and pulse until mixture resembles small pellets. Put the streusel crumbs in a small bowl and place in the freezer for 15 minutes. Open the thawed Fillo dough, unroll and lay on counter. Cover the dough with a sheet of parchment paper then cover parchment paper with a damp (not wet) towel. The dough will dry out and get crackly if it is not kept covered. After streusel is removed from the freezer, loosen it up with a fork. Place 1 sheet of Fillo dough on counter top (short side to you). Using a pastry brush, lightly coat the dough with melted butter. Lightly sprinkle streusel over sheet. Lay another sheet over the first sheet then lightly butter second sheet.
Start loosely folding sheet up in triangles like folding a flag. If folded too tight they will crack while baking. Place triangle on an un-greased non-stick cookie sheet and cover with parchment paper and a damp towel. Repeat until all of the Fillo dough is finished. Brush the top of the triangles with butter then lightly sprinkle streusel on top. (At this point you can freeze for later use by freezing triangles on the cookie sheet wrapped in plastic for one half hour then placing the frozen pastries into an air tight container layered with parchment paper in the freezer. They can be frozen for up to 1 month. If freezing do not thaw before baking.) If baking them fresh place the cookie sheet into a 375 degree pre-heated oven for 15 minutes or until golden brown. Keep an eye on them because they can burn easily. (Cook for 20 minutes if baking from frozen.) Serve the Empanadas while still warm. Yield: 24 Empanadas
Shown below are some of the products used in this recipe.