Guatemalan empanadas are often sweet, baked pastries filled with manjar, a cinnamon-scented milk custard thickened with cornstarch. This version pairs a tender, buttery shell with a cool, firm filling so the pastries are easier to seal and bake without leaking; recipes and shapes vary between households and regions.
Ingredients
- For the manjar filling:
- 2 cups whole milk (475 ml), divided
- 1/2 cup granulated sugar (100 g)
- 1/4 cup cornstarch (32 g)
- 1 cinnamon stick, about 3 inches (7.5 cm), or 1/2 teaspoon ground cinnamon (1 g)
- 1 teaspoon vanilla extract (5 ml)
- Pinch of fine salt
- For the pastry:
- 3 cups all-purpose flour (375 g), plus a little for rolling
- 1/3 cup granulated sugar (67 g)
- 1/2 teaspoon fine salt (3 g)
- 1 cup cold unsalted butter, cut into small cubes (227 g)
- 1/3 cup cold sour cream (80 g)
- 2 to 4 tablespoons cold water (30 to 60 ml), as needed
- 2 tablespoons milk (30 ml), for brushing
- 2 tablespoons powdered sugar (15 g), for finishing, or to taste
Instructions
- Make the manjar. In a small bowl, whisk the cornstarch with 1/2 cup (120 ml) of the milk until smooth. Pour the remaining 1 1/2 cups (355 ml) milk into a saucepan. Add the granulated sugar, cinnamon stick, and salt. Warm over medium heat, stirring, until the sugar dissolves and the milk is steaming; do not let it boil hard.
- Thicken the filling. Whisk the cornstarch mixture again, then slowly pour it into the warm milk while whisking constantly. Cook for about 3 to 5 minutes, stirring and scraping the bottom and corners of the pan, until the custard is very thick and starts to bubble gently. Cook for 1 minute more, then remove from the heat. Take out the cinnamon stick and stir in the vanilla. The filling should hold a ridge when you drag a spoon through it; a loose filling can escape from the pastries.
- Cool the filling completely. Scrape the manjar into a shallow bowl and press a piece of food-safe wrap directly onto its surface to prevent a skin. Refrigerate for 45 minutes, or until completely cold and firm. Do not fill the pastry with warm custard: warmth softens the butter in the dough and makes sealing difficult.
- Make the dough. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and work it into the flour with your fingertips or a pastry cutter until the mixture looks like coarse crumbs, with some pea-size pieces of butter remaining. Stir in the sour cream. Add cold water 1 tablespoon (15 ml) at a time, mixing just until the dough comes together when pressed. It should feel supple but not sticky; you may not need all the water.
- Chill the dough. Shape the dough into a flat disk, wrap it, and refrigerate for 30 minutes. This resting time firms the butter and makes the dough easier to roll without excess flour. Meanwhile, set out a rolling pin, a 5- to 5 1/2-inch (13- to 14-cm) round cutter or small plate, and two baking sheets.
- Heat the oven and roll. Arrange racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line the baking sheets with parchment paper. Lightly flour the counter and rolling pin. Roll the chilled dough to about 1/8 inch (3 mm) thick, turning it occasionally and dusting lightly with flour only if it sticks. Cut 12 rounds, rerolling scraps once. If the dough becomes soft or greasy, refrigerate it for 10 minutes before continuing.
- Fill and seal the empanadas. Place 1 level tablespoon (about 15 g) of cold manjar in the center of each round. Keep the filling away from the edge. Lightly moisten half of the outer rim with water, fold the round over to make a half-moon, and press out trapped air around the filling. Press the edges firmly together, then crimp with a fork. Move each pastry to a lined sheet, leaving about 1 inch (2.5 cm) between them. If a round cracks, patch it with a small piece of dough and press gently to seal.
- Brush and bake. Brush the tops lightly with milk, taking care not to let it run down the sides, which can make the edges stick to the parchment. Bake for 18 minutes, switching the sheets between racks and rotating them front to back after about 9 minutes. The empanadas are ready when the bottoms are lightly golden and the edges are set; the tops may stay fairly pale. If your oven browns unevenly, bake one sheet at a time in the center for about 18 to 20 minutes.
- Cool before serving. Let the pastries rest on the baking sheets for 10 minutes, then transfer them carefully to a rack. Dust with powdered sugar when just warm or fully cool. The filling is hot right out of the oven, so allow a few minutes before biting into one.
Tips
- Keep the butter cold. Cold butter helps create a tender, flaky pastry. If your hands are warm or the kitchen is hot, use a pastry cutter and return the dough to the refrigerator whenever it starts to feel soft. Avoid adding a lot of extra flour while rolling, since that can make the shells tough.
- Use a thick, cold filling. The manjar should be spoonable but firm enough to stay in a small mound. If it still seems loose after chilling, put it back in a saucepan and cook it gently for another minute or two, whisking constantly, then chill it again. Do not compensate by adding more filling to each pastry.
- Seal with a clean edge. A smear of custard on the rim prevents the dough from sticking to itself. Wipe away any filling, press out air pockets, and crimp firmly. Air trapped inside expands in the oven and can split a seam.
- Choose substitutes thoughtfully. Whole milk gives the filling a classic creamy texture; 2% milk works but produces a slightly less rich result. If you do not have sour cream, use the same amount of plain full-fat yogurt, which gives a similar tender dough with a faint tang. Ground cinnamon can replace the stick, though it leaves tiny flecks in the custard.
Serving Suggestions
Serve these empanadas slightly warm or at room temperature, with the powdered sugar added just before they reach the table. They make a sweet snack with coffee, hot chocolate, or tea, and fit naturally on a dessert tray alongside fresh fruit or other small pastries. Their buttery shell and milky cinnamon filling are rich, so one pastry is a satisfying individual portion.
For a simple presentation, arrange them in a single layer rather than stacking them while warm; the shells can soften where they touch. A small bowl of extra powdered sugar lets guests add more if they like. If serving them as part of a larger meal, bake them ahead and bring them to room temperature, or warm them briefly so the pastry smells freshly baked while the filling remains set.
Variations
Use a different spice. Add a small pinch of ground nutmeg or allspice with the cinnamon for a warmer flavor. Keep the amount modest so the spice does not overwhelm the milk. A strip of orange zest simmered in the milk is another option; remove it along with the cinnamon stick before thickening is finished.
Make the filling with a traditional flavor in mind. Manjar is a familiar milk-based custard filling, but Guatemalan empanadas are not made identically everywhere. Some versions use different pastry proportions or fillings. For a subtle caramel note, replace up to 2 tablespoons (25 g) of the white sugar with light brown sugar; the filling will taste slightly deeper and look a little darker.
Try a savory-style pastry instead. Savory empanadas are a different preparation, not simply this sweet recipe with less sugar. For a separate batch, omit the pastry sugar, add a pinch more salt, and use a fully cooked, cooled filling such as seasoned vegetables or shredded chicken. Keep the filling dry enough to seal, and follow safe cooking temperatures for any meat in that filling.
Adjust the size. You can cut smaller rounds for bite-size pastries, using about 2 teaspoons (10 g) of filling per round. Reduce the bake time and begin checking at 12 minutes; small pastries brown faster. Avoid overfilling them, since a narrow seam is more likely to open than the broad seal on the standard-size empanadas.
Storage and Reheating
Let baked empanadas cool, then refrigerate them in a covered container within 2 hours of baking. They keep for 3 to 4 days in the refrigerator. Place parchment between layers to help protect the powdered sugar and pastry surface. For the best texture, dust with fresh powdered sugar after reheating rather than before storing.
To reheat, arrange the pastries on a baking sheet and warm them in a 325°F (165°C) oven for about 8 to 12 minutes, until heated through. A toaster oven works well for a small portion. The filling can become very hot, so let the empanadas stand for several minutes before serving. A microwave will warm them faster, about 15 to 25 seconds per pastry, but the shell will be softer rather than crisp.
For longer storage, freeze the cooled, undusted pastries in a single layer until firm, then pack them in a freezer-safe container with parchment between layers. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in the oven; you can also reheat from frozen at 325°F (165°C), allowing additional time and checking that the center is hot. Do not leave filled pastries at room temperature for extended storage.
Frequently Asked Questions
Are Guatemalan empanadas sweet or savory?
Both kinds exist, and names and fillings vary by place and household. This recipe is for a sweet style filled with manjar, a thick milk custard. If you have encountered a savory Guatemalan empanada, it may use a different dough and a filling such as vegetables or meat, so it will not be identical to this pastry.
What is manjar?
Manjar is a sweet, thickened milk preparation used as a filling or dessert in parts of Latin America. In this recipe, milk, sugar, and cornstarch make a smooth custard, while cinnamon and vanilla add flavor. It is not the same as a loose pourable sauce: it needs to be thoroughly chilled and firm enough to hold its shape before you fill the dough.
Can I make the filling or dough ahead?
Yes. Make the manjar up to 2 days ahead and keep it covered in the refrigerator. The dough can be wrapped and refrigerated for up to 2 days as well. If it becomes too firm to roll, leave it at room temperature for 5 to 10 minutes, just until workable. Keep the filling cold and return it to the refrigerator if it starts to soften during assembly.
Why did my empanadas open or leak?
The most common causes are warm or runny filling, too much filling, air trapped inside, or custard on the sealing edge. Chill the manjar until firm, measure a level tablespoon per pastry, press out air before closing, and wipe the rim clean. A small leak is still edible, but it can stick to the pan and leave the pastry less neatly shaped.
Can I bake these empanadas from frozen?
Yes. Freeze the assembled, unbaked pastries in a single layer until solid, then transfer them to a freezer-safe container for up to 1 month. Bake from frozen at 375°F (190°C), brushing with milk just before they go into the oven. They will usually need several extra minutes; check that the pastry is set and lightly golden underneath before taking them out.
Do I have to use a fork to crimp the edges?
No. A fork is quick and makes a dependable seal, but you can also fold or pinch the edge by hand. Whichever method you choose, press firmly enough to join both layers of dough without crushing the pastry flat. If the dough has dried while you were shaping, moisten the edge with a little water before sealing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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