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1
Add the flour, sugar and salt to a food processor and pulse to mix.
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2
Add the butter and process until the mixture resembles wet sand.
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3
Add the cream cheese and pulse until the dough comes together in large clumps.
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4
Place the dough on a floured surface and gently knead two or three times, just enough to incorporate the cream cheese.
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5
Form the dough into an oval disk, place in a plastic bag and chill, 15 to 30 minutes.
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6
Preheat the oven to 350 degrees F. Roll the dough into a rectangle, about 15-by-10-inches.
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7
Cut the dough with a sharp knife into 6 squares, about 5-inches each.
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8
Beat 1 teaspoon water and the egg in a small bowl, to make an egg wash.
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9
Fill each dough square with about 2 teaspoons applesauce.
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10
Use your fingertips to moisten the dough edges with a little water.
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11
Fold the dough over to create a triangle.
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12
Use your fingers to press the dough gently together, then crimp the seal with a fork.
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13
Brush the tops of the triangles with the egg wash. Sprinkle the egg washed-tops with the cinnamon sugar.
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14
Place the triangles on a baking sheet lined with parchment and bake until the triangles are golden brown, about 15 minutes.
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15
Be careful, the filling will be hot, so cool the empanadas about 15 minutes before eating.
