½ c Latta Vanilla Kefir
2 large eggs
¼ c plus 2 T confectioners’ sugar
6 store-bought empanada pastry circles
⅓ c guava paste (organic)
1 T cinnamon sugar (optional)

Place Latta in a fine-mesh sieve set over a medium bowl and drain in the refrigerator overnight. Adjust oven rack to bottom-middle position and preheat oven to 375°F. Remove Latta from refrigerator and discard liquid. Turn Latta into bowl and whisk in 1 egg and ¼ c confectioners’ sugar.

Set empanada circles on a parchment paper-lined baking sheet. Divide Latta mixture among center of each pastry circle. Divide guava paste over Latta. Lightly beat 1 egg and brush edges of lower half of pastry circles with egg. Fold top half over and press to seal. Use a fork to crimp edges. Brush egg over top of empanadas and sprinkle with cinnamon sugar. Bake until golden, 12-15 minutes. Cool and dust with confectioners’ sugar before serving.

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