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Sweet empanadas filled with creamy manjar blanco are a delicate Mexican pastry. This family-friendly treat is a flaky, sweet, indulgent confection perfect for dessert.
Prepare the dough: In a large bowl, combine all-purpose flour, granulated sugar, and salt. Cut in cold unsalted butter and cream cheese using a pastry blender until the mixture resembles coarse crumbs.
Add the egg and vanilla extract to the dry ingredients. Mix until a smooth dough forms, handling as little as possible to keep the pastry tender.
Wrap the dough tightly and refrigerate for at least 30 minutes to allow the gluten to relax and butter to chill.
Preheat the oven to 375°F (190°C). Roll the dough out on a lightly floured surface to about 1/8-inch thick. Cut into 4-inch circles using a cookie cutter or glass.
Place a heaping tablespoon of manjar blanco in the center of each dough circle. Moisten the edges with a little water, fold over, and seal the edges with a fork to prevent filling leaks.
Arrange empanadas on a parchment-lined baking sheet. Brush the tops lightly with beaten egg for shine.
Bake for 20–22 minutes, or until the empanadas are deeply golden and the pastry is crisp. Cool slightly before serving.
