Mexican Caramel Empanadas (Empanadas de Cajeta)

There’s nothing like the smell of something warm baking in the kitchen. For me, that smell is a reminder of my childhood, of walking into a Mexican bakery and seeing stacks of these golden-brown empanadas.

They were a staple, a little bit of magic you could hold in your hand.

But what I didn’t know then was just how easy they were to make at home.

These aren’t your average empanadas. We’re talking about Empanadas de Cajeta—a flaky, buttery crust hugging a rich, gooey caramel center. It’s a dessert that feels both rustic and elegant.

The secret? Cajeta.

Cajeta is a traditional caramel made from goat’s milk. It has this incredible, slightly tangy flavor that makes it way more interesting than your standard caramel.

But if you can’t find it, don’t sweat it. Dulce de leche works perfectly fine.

This recipe is simple, and it comes together with a no-fuss dough. The best part? You can make them ahead of time and pop them in the freezer.

Ready to bake? Let’s get started.

What You’ll Need

• Prep time: 10 minutes
• Cook time: 50 minutes
• Total time: 1 hour
• Servings: 10
• Difficulty: Easy—perfect for a beginner and even easier for an experienced baker.

The good news? You don’t need any fancy gadgets. Just a few basics from your kitchen.

• Large mixing bowl (or a food processor if you prefer)
• Pastry cutter (or just use your fingers!)
• Rolling pin
• Baking sheets
• Parchment paper
• Pastry brush (a paper towel works too)
• Fork (for sealing)
• Small bowls for the egg wash and cinnamon-sugar mix

Ingredients

The magic is in the simple stuff. A little love in each step goes a long way.

For the Dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ⅔ cup unsalted butter, chilled and cubed
• ½ cup ice-cold water
• 1 tablespoon ground cinnamon

For the Filling & Coating:

• 13 oz cajeta or dulce de leche
• 1 large egg (for the egg wash)
• A splash of water (for the egg wash)
• ½ cup sugar
• 1 ½ teaspoon freshly ground cinnamon
• 1 stick of melted butter

Let’s Talk Substitutions

• For the butter: I prefer chilled butter for a classic flaky crust. But if you want a sturdier, more traditional Mexican-style dough, use vegetable shortening instead.
• Cajeta vs. Dulce de Leche: Cajeta (goat’s milk) has a slightly earthy flavor. Dulce de leche (cow’s milk) is sweeter and creamier. Both are delicious. Use what you can find.
• Cinnamon: Trust me on this one—use freshly ground if you can. The aroma and flavor are so much better.
• Egg Wash: You can also use milk or cream for a softer finish if you don’t have an egg.

Step-by-Step Method

Let’s roll up our sleeves and get our hands dirty.

For the Dough:

First, grab your large bowl and mix the flour, salt, and cinnamon. Whisk it all together.

Next, add your cold, cubed butter. I like to use a pastry cutter, but your fingertips work just as well. Just work quickly so the butter stays cold.

You’re looking for a coarse, sandy texture. Don’t overwork it!

Now, for the key part: the ice-cold water. Add it in slowly, mixing until the dough just comes together into a firm but not sticky ball.

Once it’s a ball, wrap it in plastic wrap and let it rest on the counter for a full hour. This step is super important—it lets the gluten relax, which makes the dough easy to roll out later.

To Assemble:

When your dough is done resting, divide it into 12-14 small balls. While you’re doing this, preheat your oven to 375°F and line two baking sheets with parchment paper.

Now for the fun part! Lightly flour your surface. Roll out one of the dough balls into a flat, 4-inch disk. Make sure it’s thin enough to fold but not so thin that it tears.

Time for the caramel. Scoop about a tablespoon of cajeta onto the center of the disk. A second spoon helps you get it off the first spoon and onto the dough.

The biggest mistake people make? Overfilling! Leave about a half-inch of dough around the caramel.

Whisk your egg with a splash of water for the egg wash. Brush a light layer of it on one half of the inside edge of the dough. This is our “glue.”

Fold the dough over to make a half-moon shape. Gently press around the edges to get rid of any air pockets, then seal it shut. You can pinch the edges for a decorative look or just use a fork to press down.

Brush the tops with a final coat of egg wash.

Pro-tip: Pop the assembled empanadas in the freezer for 30 minutes or the fridge for an hour. This chills the butter and firms up the caramel, which helps prevent leaks.

Baking and Finishing:

Bake the empanadas for about 15 minutes. They should be a beautiful golden brown. Your house is going to smell amazing.

Once they’re done, take them out and let them sit for 2 minutes on the baking sheet to firm up.

While they’re resting, melt your stick of butter and mix the sugar and cinnamon in a small bowl.

When the empanadas are still warm, brush them with the melted butter and gently roll them in the cinnamon-sugar mix.

Serve and enjoy!

Variations & Customization

This is your recipe now. Feel free to get creative!

Dietary Changes:

• Gluten-Free: Swap the flour for a 1-to-1 gluten-free baking blend.
• Vegan: Use plant-based butter or shortening and a plant-based milk for the egg wash. For the filling, look for a vegan dulce de leche.

Mix it Up:

• For a fancy dessert: Mix a spoonful of apple pie filling with your cajeta. You can also add toasted pecans or walnuts for a crunch.
• For the fall: Add a pinch of nutmeg and allspice to the filling, or use pumpkin butter.
• For the spring/summer: Mix in some diced mango or a little raspberry jam.

Serving & Storage

These are best eaten warm, straight out of the oven. But they’re also delicious at room temperature.

Serving:

You can just pile them on a plate, or if you’re feeling extra, drizzle them with more cajeta or powdered sugar. A scoop of vanilla ice cream on the side is a perfect match.

Storing and Reheating:

Store leftovers in an airtight container at room temperature for up to 3 days. They’ll last a week in the fridge. To reheat, just pop them in a toaster oven or in a 350°F oven for a few minutes. They’ll be just as delicious as the first time.

Here’s a table for scaling the recipe if you want to make a bigger or smaller batch.

Serving Size	Flour (cups)	Butter (cups)	Water (cups)	Cajeta (oz)
5 Servings	1 ¼	⅓	¼	6.5
10 Servings	2 ½	⅔	½	13
20 Servings	5	1 ⅓	1	26

Happy baking, my friend! I can’t wait for you to taste the wonderful results. Enjoy every delicious, caramel-filled bite!

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