Holiday Cookie Exchange #2: Empanaditas de Guayaba, & Pineapple Mini Pies 
Between the holiday cooking and shopping, the last minute clients, and the family reunions, my days seem shorter than ever. I have been wondering why my days do not have 72 hours anymore. Now when I need those extra hours to finish all the posts I have cooking, and post all the delicious recipes and photos of the delicacies recently prepared.
One day, ...one day, my dear readers and friends, I will surprise you posting them all at once. And then, you will wonder why your days are so short that you can not keep up with my posts. LOL. You will see! 
By the way, did you know Snow Man had come to the tropics?. Here people love him, mostly because he was not shy of showing leg and because of his love of local fruits and vegetables. Since the avocado is one of his favorites, people call him now "The Avo-Snow Man". Oh boy, and he LOVES it!.
Now, I will share with you two of my favorite recipes of cookies to prepare in the holiday season, and all year long. They will be my contribution for the "Holiday Cookie Exchange #2", organizad by SoCalFoodie. I invite you to visit her blog and learn about all the delicious cookies my friends have been baking.
Today you will learn how to prepare: Empanaditas de Guayaba (guava mini-empanadas), and Pineapple mini-pies. During the week I will post the recipe to prepare "Brownie Cookies with Tropical Nuts".
holiday holidays christmas recipe recipes galletas galletitas navidad navidades chef receta cooking cookingdiva panama panamagourmet gourmet chef melissa de leon douglass cookbook
We will use a simple cream cheese pastry, and those little filled gems will melt in your mouth.
Makes about 30 empanadas or mini-pies.
Ingredients:
- 250 g / 8 oz unsalted butter, softened
- 250 g / 8 oz cream cheese, softened
- 1 tablespoon sugar
- 2 tablespoons sour cream
- 250 g / 8 oz all purpose flour
- 1/4 teaspoon salt
Directions:
- Cream butter and cream cheese in a large bowl with an electric mixer or by hand until well blended. Add the sugar and beat in the soured cream and mix in the flour and salt until a soft dough is formed. Shape into a ball and flatten to a circle. Wrap the dough well in plastic wrap and refrigerate until firm, at least for 2 hours.
- Pre-heat the oven to 350 degrees F / 175 degrees C. Lightly grease 2 baking sheets. Set aside.
- Roll out the dough quite thinly and cut out 6 cm / 2-1/2 inches rounds, using a pastry cutter. Place 1 teaspoon of guava paste or pineapple preserve in the center of the round of pastry. Brush the edge of the pastry with egg, then fold it in half to enclose the filling in a miniature case. Pinch the edges together to seal them well, or press lightly with a fork to seal.
- Place on the prepared baking sheets. Fill and seal all the pastry rounds, using the trimmings to make more rounds. Brush the pastries with beaten egg or milk.
- Bake for 20 minutes, until golden brown. Cool on a wire rack. Serve warm or cold.
Enjoy!
Hugs, Melissa
- by Chef Melissa
- December 11, 2005
- 6:23 pm
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Comments
12.12.05 at 02:04 AM |
I love all kinds of empanadas. I LOVE guavas. I haven’t had them in years—I don’t think they’re available here, at least the fresh guavas! Pineapple anything is good. Ummm… how come your ingredients don’t have guavas or pineapple listed? Forget the question, I see it in the directions. That means it’s time for me to go to bed. Yes, I, too, need more hours in the day.
Have a good week!
Saludos,
Paz
——-
12.12.05 at 07:34 AM |
Melissa, I can’t wait to see the recipe for the Brownie Cookies. I love Empanadas whether they are sweet and savory. I am not much of a cake person but give me a pastry and I will go nuts. I know you have been as busy as I have; mine for a not so wonderful reason and you getting ready for Christmas. Did you get your box from me yet?
12.12.05 at 08:58 AM |
PAZ: Thanks for the suggestion. I will add the fillings to the ingredient list. I guess I was to sleepy to notice that last night! Hugs
VICKIE: The brownie cookies are really nice because of the “meringue” lightness and crunchiness in the outside and then in the middle you are set for a surprise: soft chewy, with cashew nuts and breadfruit nuts. If you can not find breadfruit you can add walnuts or almond or something nutty you like. Regarding the box, I have received an email notification that the package arrived . But they didn’t say where? It could be Mia, or here at the airport. I’ll keep you posted. Have a great week!
12.13.05 at 05:56 PM |
Melissa, these are so beautiful! How intricate all the little twisting around the edges of the empanadas looks! I can’t wait to see the brownie recipe!
12.13.05 at 10:39 PM |
Those look so delicious! I love empanadas. I’ll have to try them with the guava filling:) I fell in love with guava during a trip to Hawaii:)
12.14.05 at 04:00 AM |
Hi Melissa,
I like ur blog, I’ll link u to mine, k?
kisses from Luanda
12.14.05 at 08:23 AM |
MICHELLE: it is very easy, believe me it is! There are many ways to do the sealing, I do it with my fingers because I am so used to it. With the help of a fork also makes beautiful edges.
YOVANNA: Guayaba is one of my favorite fruits. It is so versatile! I’ll write it doun in my list of future posts! Hugs
GRACE: Thank you for your visit, and thank you for adding me to your blogroll. I will add yours to mine too.
12.16.05 at 06:40 PM |
me gustaria saber como decorar un pastel
01.08.06 at 01:24 AM |
Hi Melissa,
First of all, I love your blog. I’ve been meaning to send you a line about that but like you, time has been escaping me lately!!!
The Empanaditas look scrumptious ... I must try them soon!
01.08.06 at 08:15 AM |
Thank you Yvonne! Yes, time flies
Happy New Year from Panama, Hugs;
Melissa
01.29.06 at 03:32 PM |
I saw a blog about brownie cookies with meringue, and I would love the recipe for my daughter, who is researching Panama for a world history course. She wants to impress the instructor with an authentic Panamanian goodie as part of the food requirement. Please help, and thank you!
12.20.06 at 12:16 PM |
I am looking for a store that carries breadfruit nuts in the San Franciso Bay Area. Has anyone seen them? I know the Goya brand sells them canned but have been unable to find them.
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