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.
(3") 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.
Makes 8 servings (36 pieces)
Source: STEVEN RAICHLEN'S HEALTHY LATIN COOKING
200 Sizzling Recipes from Mexico, Cuba,the Caribbean, Brazil, and Beyond
Steven Raichlen - Foreword by Cristina Saralegui
Introduction by Hannia Campos, Ph.D., Harvard School of Public Health
Photography by Beatriz DaCosta / Illustrations by Randy South
Rodale Press, Inc.
October 23, 1998
66 full-color photographs & 25 illustrations