Pre-heat oven to 350 degrees F
Mix Philadelphia pineapple cream cheese with mango. Set aside.
Mix Philadelphia whipped mixed berry cream cheese with lemon curd and grated lemon rind. Set aside.
Mix egg yolk with 1 tablespoon water.
Cover baking sheets with parchment paper.
Now, at your working station, have your separate dishes ready with the two fillings, the egg yolk-water mixture and the other tablespoon of water.
Place 1 puff pastry sheet on a lightly floured clean surface.
Using a floured rolling pin, roll the puff pastry sheet to 16 x 12 inches, then cut 12-4 inch squares.
Take one square and place 1 tablespoon of filling in the middle.
Brush the edges of the puff pastry with water, you can use a brush or your finger. Fold pastry over the filling and with your fingers push the pastry until it is sealed.
Brush with water again and fold pastry edge up one more time. (See video below)
Finally, use a fork to crimp the edges. Tip: Flour the fork before crimping.
Place each empanada on parchment covered baking sheet and repeat until you finish with all 24 empanadas (12 lemon-berry, 12 pineapple-mango).
Brush each empanada with egg yolk-water and bake for 10-12 minutes or until pastry is golden brown. I recommend checking often since they can burn easily. If you have a convection oven, baking is even faster. Here is how they look before and after.
Let them rest for 5 minutes and serve.