Combine first 8 ingredients in bowl of mixer fitted with dough hook. Mix on medium speed just until smooth dough forms. Remove dough and wrap in plastic wrap. Refrigerate 1 hour.

Roll dough on lightly floured surface to 1/16th-inch thickness. Cut out 34 circles using 4.5-inch round cutter. Moisten edges with water. Place 1 oz. pie filling in center of each circle. Fold dough in half to enclose filling, pressing to seal with tines of fork. Place round cutter over edge and press to even the edge of the dough.

Place on parchment paper-lined sheet pan. Repeat with remaining dough and filling. Cover and refrigerate empanadas 30 min.

Rub vanilla extract into sugar, then blend in NILLA crumbs. Place in shallow bowl large enough to hold empanadas; set aside.

Deep fry a few chilled empanadas at a time in 350°F oil 1-1/2 to 2 min. or until golden brown. Drain well then toss with NILLA -sugar mixture. Let stand 5 min. before serving.