Here’s a fun food fact: Dulce de guayaba, or guava preserves, is 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!
Prep Time: 20 min
Total Time: 40 min
Makes: 16 servings
Nutritional Information
Ingredients
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
Instructions
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.
Leave a comment