DIRECTIONS

1. COMBINE flour, baking powder and salt in medium bowl. Cut in chilled shortening cubes with pastry blender until mixture resembles coarse crumbs with some pea-size pieces of shortening remaining. Sprinkle 2 Tbsp. ice water over flour mixture. Using a fork, draw flour from bottom of bowl to the top, distributing moisture evenly throughout flour mixture. Add additional water, 1 Tbsp. at a time, just until dough is moist enough to hold together when pressed into a ball. Shape into a ¹/₂-inch thick disk. Wrap in plastic wrap; chill 30 minutes.
2. CUT pastry dough into 10 equal pieces. Shape into 10 small patties. Roll out one piece on a lightly floured surface to a 6-inch circle. Place 1 slice cream cheese on pastry circle, slightly off center. Top with 2 rounded Tbsp. guava paste. Brush edges of pastry with water. Fold pastry in half, covering filling. Seal edges with tines of fork or crimp edges to seal. Repeat to make 9 additional empanadas. Cover and chill until ready to cook.
3. HEAT 1 ¹/₂ inches canola oil in heavy large saucepan or electric fryer over medium-high heat to 350°F. Cook empanadas, in batches, 2 to 3 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Let cool 15 minutes. Sprinkle generously with powdered sugar just before serving.