Preheat oven to 375 degrees and lightly grease a baking sheet.

In a mixer bowl combine cream cheese and butter until well blended.

Scrap down sides to fully incorporate.

Add the flour and salt. Mix well.

Turn the dough out onto a lightly floured surface and gently knead for about 1 minute.

Wrap in plastic wrap and refrigerate for at least 20 minutes.

On a lighlty floured surface, roll out dough to 1/4 inch thick.

Divide dough and roll out each piece to 1/8 inch thick.

Using a glass, circle cookie cutter or knife cut desired rounds.

Larger for empanadas or smaller circles for empanaditas.

Add cajeta with spoon.

Fold over dough and seal or crimp tightly with fingers or fork.

Arrange on baking sheet and place in fridge for 20 minutes (helps to prevent cajeta from seeping)

Brush tops with egg wash.

Combine sugar and cinnamon and sprinkle over empanadas.

Bake 12- 17 minutes for larger empanadas/ 10-13 for empanditas, rotate pan