Guava and Cheese Empanadas (Empanadas de guayaba y queso)

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Book Description

Steven Raichlen brings the best of his culinary world to Healthy Latin Cooking: he absolutely loves Latin flavors, from Mexico to Argentina, from Cuba to Puerto Rico, and he is dedicated to a healthy diet that's low in fat yet high in flavor. (His High-Flavor, Low-Fat Cooking series is a must, as is his Miami Spice.)

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Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond

Authors: Steven Raichlen

Date: October 1998

ISBN: 0875964974

Publisher: Rodale Press

Hardcover

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Guava and Cheese Empanadas
(Empanadas de guayaba y queso)
Recipe from: Steven Raichlen's Healthy Latin Cooking
by Steven Raichlen
Cookbook Heaven at Recipelink.com

Fruit and cheese filling makes these empanadas a popular breakfast item and snack in the Spanish-speaking Caribbean. Light cream cheese keeps the fat content very low. Guava paste is a thick, ruby-colored, marmalade-like jelly used in many Latino desserts. The best brands are sold in flat cans in the canned fruit section of the supermarket. Or check the international section.

Makes 8 servings (36 pieces)

36 (3-inch) wonton wrappers or round Chinese ravioli wrappers
1 egg white, lightly beaten
4 ounces guava paste, cut into 36 small pieces
4 ounces low-fat cream cheese, cut into 36 small pieces

Preheat the oven to 400F. Coat a nonstick baking sheet with nonstick spray.
Arrange a few wonton wrappers on a work surface. Lightly brush the edge of each wrapper with egg white. (The egg white helps make a tight seal.) Place 1 piece of guava paste and 1 piece of cream cheese in the center and fold the wrapper in half to make a triangular pastry, or a half moon-shaped pastry if using round wrappers. Crimp the edges with a fork. Place the finished empanadas on the prepared baking sheet while you make the rest.
Coat the tops of the empanadas with nonstick spray. Bake, turning occasionally, for 6 to 8 minutes, or until crisp and golden brown.

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