Empanadas Dulces de Guayaba y Piloncillo

To prepare the filling, wash and quarter the fresh guavas. Place the fresh guavas, 100g piloncillo, and 100g water in a saucepan over medium heat.

Bring the mixture to a simmer, stirring occasionally until the piloncillo dissolves and the fresh guavas soften, about 15-20 minutes.

Add the 2g Mexican cinnamon to the guava mixture. Mash the fresh guavas with a fork or potato masher until mostly smooth. Continue to cook, stirring frequently, until the filling thickens to a jam-like consistency. Remove from heat and let the guava filling cool completely.