Saving time is a preference of mine so, I decided to go to my supermarket and purchase "GOYA" Frozen dough discs.
Take your defrosted dough disc and place it on a plate.
With a knife take a horizontal slice of the Philadelphia cream cheese and place it in the middle of the dough disc.
Take a tablespoon of Guava Marmalade and place it directly on top of the cream cheese sitting on the dough disc.
Then, fold over the dough disc in half. It should look like a half circle.
Grab a fork and pinch the edges down with the fork. Make sure that you press down hard enough where you can no longer see an opening in the dough. This step is crucial and will prevent oil from seeping into the empanada while frying.
Make sure you repeat the sealing of the dough . This has to be done all across the open half circle dough disc. (Repeat previous 6 steps for the rest of your empanadas)
Grab a sauce pan & fill it up half way with vegetable oil.
Turn up the heat to Medium-High.
With heat resistant tongs grab your empanada and gently drop it into the hot oil. Please be careful with splatter! You don't want to get burned!
With the tongs gently lift the empanada to check that the color is golden. If the empanada is not golden, leave it there for a little longer. (continue to check for the golden color like the one in my picture)
Once the empanada is golden, gently flip it on its other side and let that side cook properly until golden :) !
When both sides are golden, remove the empanada with the tongs onto a clean plate.
While the empanada is still hot sprinkle sugar over the top of the empanada.
Repeat steps for the remaining 3 empanadas. Total amount of empanadas are 4.
Enjoy your easy and delicious Cuban treat!
1. Sauce Pan
8. Measuring cups