Costa RicanBrunch

Recipe Story

origins & traditions

These authentic Costa Rican empanadas showcase chiverre, a unique local squash variety that transforms into golden, honey-like strands when cooked. The pastry is tender and flaky, made with a hint of cinnamon in the dough itself. Each empanada is filled with slow-cooked chiverre mixed with warming spices, then baked until golden. The finishing touch is a vibrant guava glaze that adds a tropical sweetness and beautiful sheen. This recipe has been passed down through generations in Costa Rican families, traditionally enjoyed during Sunday brunches or as a special treat for visiting guests. The combination of the delicate pastry, the unique texture of chiverre, and the bright guava flavor creates a memorable dish that represents the heart of Costa Rican home cooking.

Instructions

step by step

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Prepare the chiverre filling: Peel and remove seeds from the chiverre squash, then grate or cut into thin strips. In a large saucepan, combine chiverre with sugar, cinnamon stick, and a pinch of salt. Cook over medium heat for 20-25 minutes, stirring occasionally, until the chiverre becomes translucent and syrupy. Remove cinnamon stick and let cool completely.
Make the empanada dough: In a large mixing bowl, whisk together flour, sugar, salt, and ground cinnamon. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add egg yolk and cold water gradually, mixing until a soft dough forms. Knead gently for 2-3 minutes, wrap in plastic, and refrigerate for 15 minutes.
Prepare the guava glaze: In a small saucepan, combine chopped guava with water and sugar. Simmer for 10 minutes until guava breaks down. Strain through a fine mesh sieve, pressing to extract all liquid. Return to pan and simmer until slightly thickened, about 5 minutes. Set aside.
Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut circles using a 5-inch round cutter. Place 2 tablespoons of cooled chiverre filling in the center of each circle.
Brush edges with water, fold dough over to create half-moon shapes, and seal edges by pressing with a fork. Place empanadas on prepared baking sheets, spacing 2 inches apart.
Brush tops with beaten egg for a golden finish. Bake for 25-28 minutes until golden brown and crispy.
Remove from oven and let cool for 5 minutes. Brush warm empanadas generously with guava glaze. Serve warm or at room temperature.

Empanadas de Chiverre with Guava Glaze

4.1 (116)

Traditional Costa Rican sweet empanadas filled with caramelized chiverre squash and topped with a tropical guava glaze, perfect for a leisurely weekend morning or afternoon gathering.

medium

1h 3m

8 servings

Ingredients

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Dough

3 cups flour, sifted
8 tablespoons butter, cold and cubed
2 pieces eggs, separated, yolk for dough, whole for wash
1 teaspoons cinnamon, ground
1/2 teaspoons salt

Filling

3 pieces guava, peeled and chopped
4 tablespoons honey
2 teaspoons cinnamon, ground
1/4 teaspoons nutmeg, ground

Glaze

1 teaspoons vanilla-extract

Chef Tips

expert advice

•For the best results, make sure your butter is very cold when making the dough - this ensures a flaky texture.

•If chiverre squash is unavailable outside Costa Rica, you can substitute with calabaza or butternut squash, though the texture will be slightly different.

•The filling can be made up to 2 days ahead and stored in the refrigerator.

•For a variation, add a tablespoon of ground cloves to the filling for extra warmth.

•Some families add raisins or chopped almonds to the chiverre mixture for additional texture.

•The guava glaze can be made with fresh or canned guava paste diluted with water.

•If you prefer a less sweet version, reduce the sugar in the filling by half.

•These empanadas pair beautifully with Costa Rican coffee or fresh fruit juice.