Guava and Cheese Empanadas

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 5 tablespoons butter cut into small pieces
• 6 ounces weight cream cheese fat-free block-style cut into small pieces
• 1 large egg whites 
• 6 ounces fromage frais cut into small pieces kraft
• 1 tablespoon skim milk fat-free
• 3 tablespoons skim milk fat-free
• 10 ounces flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 6 ounces guava cut into 48 pieces
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 0.3 cup sugar 
• 3 tablespoons sugar 

Equipment

• food processor
• bowl
• baking sheet
• paper towels
• oven
• knife
• wire rack
• plastic wrap
• measuring cup

Directions

1. To prepare dough, lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, 1/3 cup sugar, baking powder, and salt in a food processor; pulse to combine.
3. Add butter and cream cheese; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons milk through food chute, processing just until dough forms a ball. Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.
4. To prepare filling, wipe food processor clean with a paper towel.
5. Combine 1/4 cup sugar and farmer's cheese in processor; process 1 minute or until well blended. Cover and chill.
6. Combine 1 tablespoon milk and egg white in a small bowl; set aside.
7. Preheat oven to 42
8. Roll dough to a 1/8-inch thickness on a heavily floured surface; cut with a 3-inch biscuit cutter into 24 circles. Discard any remaining dough scraps. Spoon about 2 teaspoons cheese mixture onto half of each circle; place 2 pieces guava paste on cheese, leaving a 1/2-inch border.
9. Brush egg mixture around edges of each circle. Fold dough over filling; press edges together with a fork or fingers to seal.
10. Place empanadas on 2 baking sheets coated with cooking spray; brush tops of empanadas with remaining egg mixture.
11. To prepare topping, combine 3 tablespoons sugar and cinnamon in a small bowl; sprinkle sugar mixture evenly over empanadas.
12. Bake at 425 for 10 minutes or until golden.
13. Remove from oven; cool completely on a wire rack.