The Energy Chef: Guava-Cheese Empanada Cookies by Herb Mesa in Uncategorized, December 10, 2010
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Feliz Navidad, Merry Christmas! Nothing is more fun during the Christmas holiday than making cookies with my girls. Cookies aren’t exactly healthy, but since they’re automatically portion-controlled by their size, it’s a great way to indulge sensibly.
Along with more classic cookie recipes, I also make this Herb Mesa Original: Guava and Cheese Empanada Cookies. Latins eat a pastry made with guava and cheese in a puff pastry this time of year, but using empanada skins keeps them smaller and lower-cal. Your friends and family will love this twist on tradition!
Nothing is more fun during Christmas Holiday than making Holiday cookies my girls. Now I bet you are saying a healthy cookie no way can that be good. But have a gem for you and its Herb Mesa original and its really easy to make. Ready for this Guava and Cheese Empanada Cookie. Latins eat a pastery made with gauva and cheese in a pufff pastery this my cookie version of that. And your friends and family will love. We are going to use a prepmade Empanada skin that can attend any grocery store in the frozen food section. I like use Fargo brand because it has no trans fat and you get 14 TO Package not ten like the others.
Herb’s Guava-Cheese Empanada Cookies
Yield: 44 cookies
1 package empanada skins, cut in four triangles (Choose one without trans fat; I like Fargo brand because it comes with 14 skins instead of 10.)
2 tablespoons unsalted butter, melted, for brushing
1/2 pound guava paste
1/2 pound white block Mexican queso
Preheat oven to 375-degrees F. Spray waxed paper with cooking spray. Place empanada skins on waxed paper, facing inward to make assembly easier. Brush triangles with butter. In the center of each triangle, place a 1 teaspoon of the guava, then a 1 teaspoon chunk of the cheese (Leave enough room to fold edges over).
Fold the pointed side of the triangle towards the center of the other 2 points and repeat. Then, with the tip of a fork, seal the fold at the point. Brush tops with butter. Bake for 6 minutes, then spin tray and cook for another 6 to 8 minutes, or until golden brown. Remove and let cool 5 minutes. I like mine warm.
Nutrition Info Per Cookie
Total Fat: 3 grams
Saturated Fat: 1 gram
Total Carbohydrate: 9 grams
Protein: 2 grams
Sodium: 161 milligrams
Cholesterol: 8 milligrams
Fiber: 0 grams