Preparation

• Heat oven to 400°F.
• Beat cream cheese and sugar in small bowl with mixer until blended. Add vanilla and 2 Tbsp. egg; mix well. Coarsely chop 5 cookies; stir into cream cheese mixture. Refrigerate until ready to use.
• Roll out 1 pastry sheet on lightly floured surface to 13x9-inch rectangle. Cut into 6 rounds with 4-inch cookie cutter. Repeat with remaining pastry sheet. Prick pastry rounds in several places with fork. Mix remaining egg and water until blended; brush onto edges of pastry rounds.
• Spoon 1 heaping tsp. cream cheese mixture into center of each round; fold in half. Seal edges with fork.
• Place on parchment-covered baking sheet; brush with remaining egg wash. Finely crush remaining cookie, sprinkle over empanadas.
• Bake 15 to 18 min. or until golden brown. Cool completely. Refrigerate 1 hour.