Mix cheese, sugar, pudding powder and vanilla. Put one teaspoon of filling in the center of your dough and pinch closed. Press with a fork to seal extra tight.

Heat oil till it measures 350 degrees Fahrenheit on a thermometer, or until it’s hot enough that when you put in an empanada it starts to bubble.

Fry empanadas until golden and drain on paper towels.

Put sugar and water into a small pot over medium-high heat. Let it come to a boil and mix until sugar is fully dissolved. Add rose water.

Drizzle syrup over warm empanadas and garnish with pistachios, coconut, and some cinnamon.