Roll each pastry sheet to 1/8-inch thickness. Cut dough into 24 (8-inch) circles. Lay circles on parchment-lined sheet pan(s). Brush the perimeter of the circles with egg wash and top each with 1/3 cup of desired pie filling. For Empanadas: Gently fold over the top to create a half moon and seal edges of the dough with the tines of a fork. Brush the half moons with egg wash. For Croustades: Gently fold the edges of the pastry toward the center, allowing each fold to seal the next. Leave some of the pie filling exposed on the center. Brush pastry with egg wash.
Bake the filled pastries for 18-20 minutes or until golden brown. Cool slightly before serving, glazed, with ice cream, whipped cream, caramel or chocolate sauces, shaved chocolate or nuts.
Plating Suggestions: Serve empanadas with frozen whipped topping, whipped cream or ice cream. Pastries may also be sprinkled with confectioners' sugar or piped with icing to serve.