Pineapple Empanadas

2hr · 12 servings Filling: • 1 – 20 oz cans of crushed pineapple in pineapple juice • ½ cups of sugar • 1 teaspoon of cornstarch • 1 tablespoon of water Dough: • 3 cups all-purpose flour • 2 sticks (1 cup) of softened butter • 8 oz cream cheese – softened Egg wash: • 1 egg • 1 tablespoon milk or cream Cinnamon sugar coating: • ½ cup sugar • ½ tablespoon cinnamon