Tropical Coconut & Guava Empanadas with Cream Cheese

In a large bowl, whisk together the all-purpose flour, shredded unsweetened coconut, and salt.

Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic, and refrigerate for 20 minutes.

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out 12 circles. Gather and re-roll scraps as needed.

Place one piece of guava paste and one piece of cream cheese slightly off-center on each dough circle. Fold the dough over to create a half-moon shape, then crimp the edges with a fork to seal.

Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash and sprinkle with granulated sugar.

Bake the empanadas in an oven preheated to 375°F (190°C) for 18 to 20 minutes, or until golden brown and puffed.

Remove from the oven and let cool on a wire rack for 10 minutes before serving.