Guava Empanadas

Servings: Makes 12 empanadas

These flaky Cuban turnovers are filled with thick slices of guava paste that bubbles into a sticky sweetness when baked or fried.

EMPANADA DOUGH 2 1/4 cups all-purpose flour  1/2 teaspoon salt  1 teaspoon vinegar 1/2 cup (1 stick/4 oz./113g) butter, cut into pieces  1 egg  1/3 cup  ice water FILLING:  1 pound guava paste  8oz Philadelphia cream cheese 2 to 2 1/2 cups oil (if frying)  1 beaten egg (if baking) Egg Wash: 1 egg 2 tbsp water

Instructions: In a large bowl:(flour mixture): Combine the flour, salt, and butter. Add:  butter  to flour mixture using a fork or pastry blender cut the butter into the mixture until is has a coarse granular appearance. In a small bowl:(wet mixture): mix vinegar, egg, 1/3 c. ice water Add:  wet mixture into flour mixture, using a fork mix until it forms to dough. Knead the dough briefly and refrigerate for at least 1 hour or chilled. In a small bowl: beat egg and 2tbsp. Water ( this is the egg wash to brush on the empanadas) Preheat oven to 350 degrees F. Roll empanada dough out very thin, to a thickness of about 1/8 inch. Using a 3-inch ring cutter, cut dough into circles. Brush edges of each circle with egg wash. Spoon a tablespoon of guava paste(soften) and 1 tbsp. of cream cheese on the center of each circle. Fold dough over into a crescent, sealing edges. Crimp with a fork. Place the empanadas on a lined baking sheet about an inch or two apart. Brush each empanada with beaten egg(egg wash) and sprinkle with sugar. Bake at 350 degrees F for 25 to 30 minutes or until golden brown. Let stand a minute or two before serving. Keep leftovers in refrigerator; reheat in 350 degree oven if desired. If frying:  Heat oil in a large skillet until hot, and fry each turnover for approximately 1 minute on each side or until golden brown. Drain onto paper towels and serve warm.  If baking:  Add 2 tablespoons of cold water to the beaten egg, and beat slightly to make an egg wash. Brush the tops of each turnover with the egg wash, sprinkle with granulated sugar and place onto lightly greased baking sheets. Bake in a preheated 350F degree  oven for 25-30 minutes, until lightly browned.  Makes 12 empanadas.