Preheat oven to 350°
Prepare your dough working station by generously sprinkling with flour.
Form the dough into 24-28 golf ball-sized balls.
Flatten the balls into circles roughly four inches in diameter using a rolling pin or your lower palm.
Add 1-1½ tablespoons of the filling to the center of each circle.
Fold over the edges of the bowl and seal the edges with your fingertips or a fork.
Place the empanadas on a lined baking sheet and brush egg wash onto each one.
Sprinkle about half of the cinnamon sugar topping over the empanadas.
Bake until golden brown, typically about 20 minutes.
While still warm, sprinkle the rest of the cinnamon sugar mixture onto the empanadas and enjoy!