Empanadas de Nutella y Queso

Preheat oven to 375ºF and lightly grease a baking sheet.

In a mixer bowl, combine cream cheese and butter until well blended. Scrape down sides to fully incorporate. Add the flour and salt. Mix well.

Turn the dough out onto a lightly floured surface and gently knead for about 1 minute. Wrap in plastic wrap and refrigerate for at least 20 minutes.

On a lightly floured surface, roll out dough to 1/4-inch thick. Divide dough and roll out each piece to 1/8-inch thick. Using a glass (8 oz. size), circle cookie cutter or knife, cut rounds.

Place a cube of cheese in the middle of the dough and top with Nutella by tablespoonfuls. Fold over dough and seal or crimp tightly with fingers or a fork. Arrange on a baking sheet and brush tops with egg wash (egg lightly beaten with the water).

Combine sugar and cinnamon and sprinkle over empanadas. Bake 12- 17 minutes; rotate pan if unevenly baking.