Guava and Cheese Empanadas Serving Size - 12 Prepared By - Lois & Wade Recipe Rating
			48 (3-inch) wonton wrappers or round Chinese ravioli wrappers 2 egg white, lightly beaten 6 ounces guava paste, cut into 48 small pieces 6 ounces low-fat cream cheese, cut into 48 small pieces
			Preheat the oven to 400º F. Coat a nonstick baking sheet with nonstick spray. Arrange a few wonton wrappers on a work surface. Lightly brush the edge of each wrapper with egg white. (The egg white helps make a tight seal). Place 1 piece of guava paste and 1 piece of cream cheese in the center and fold the wrapper in half to make a triangular pastry, or a half moon-shaped pastry if using round wrappers. Crimp the edges with a fork. Place the finished empanadas on the prepared baking sheet while you make the rest. Coat the tops of the empanadas with nonstick spray. Bake, turning occasionally, for 6-8 minutes, or until crisp and golden brown. **Guava paste is a thick, ruby-colored, marmalade-like jelly used in many Latino desserts. I saw the paste in the Mexican food section of Larry's Market. It comes in a long rectangular box.