• Preheat the oven to 350°F.

Cream Cheese Mixture

• Add the cream cheese and sugar to a bowl and whip with a hand mixer until well blended and smooth. Set aside until ready to use.

Dough

• Lightly dust a clean surface or a large cutting board with flour, then lay out the puff pastry. Gently roll it out with a rolling pin to slightly thin the dough.
• Using a large cookie cutter or the rim of a large cup, cut the puff pastry into circles.

Assembly

• Place a slice of guava in the center of each circle, followed by a dollop of the cream cheese mixture on top.
• Fold each empanadilla in half to form a half-moon shape, ensuring the filling stays inside. Press the edges to seal, then use a fork to crimp the edges.

  Repeat until all the empanadillas are done.

  Note: You can also use an empanada crimper.

Baking

• Lay the empanadillas on a baking sheet lined with parchment paper and then brush each empanadilla with the egg white wash. Bake for 20-25 minutes until golden brown.

Cooling and Serving

• Transfer the empanadas to a wire rack to cool. Once cooled, sprinkle with the confectioners sugar and serve.