Guava, nuts and honey make a yummy stuffing for these empanadas. Get out the flour and cream cheese, and let's start on the dough.
What You Need
Original recipe yields 16 servings
2 cups flour
1 tsp. salt
1 tsp. CALUMET Baking Powder
1/2 cup lard
1/2 cup water
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup dried guava, finely chopped
1/4 cup PLANTERS Dry Roasted Peanuts, finely chopped
1/4 cup honey, divided
1 egg, beaten
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Let's Make It
Preheat oven to 400°F. Combine flour, salt and baking powder in large bowl. Cut in lard with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms a ball. Place on lightly floured surface; knead 5 min. or until dough is smooth and elastic. Divide into 16 equal balls. Roll out each ball to 4-inch circle; set aside.
Mix cream cheese, guava, peanuts and 2 Tbsp. of the honey. Spoon about 1 Tbsp. of the cream cheese mixture onto center of each dough circle. Brush edge of each circle with some of the egg; fold in half. Press edges together with fork to seal. Place on greased baking sheet. Lightly brush tops with remaining egg.
Bake 20 min. or until golden brown. Serve drizzled with the remaining 2 Tbsp. honey.
Dulce de guayaba, or guava preserves, are the national sweet of Paraguay. Making preserves is challenging, because fresh guavas are often difficult to find in this country. But this sweet empanada filling will give you the full flavor of Paraguay!
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings, 1 empanada each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.