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Mexican Caramel Empanadas (Empanadas de Cajeta)

Mexican Caramel Empanadas
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A classic Mexican bakery treat: flaky pastries filled with gooey, rich cajeta caramel. These are so simple to make, you’ll be whipping up a batch whenever a craving hits.

Ingredients

Scale

For the Dough:

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

For the Filling & Coating:

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

Instructions

  1. Make the Dough: In a large bowl, whisk flour, salt, and cinnamon. Use a pastry cutter or your fingertips to cut the cold butter into the flour until the mixture looks like coarse crumbles. Add the ice-cold water gradually, mixing until a firm ball of dough forms. Cover and let it rest for a full hour.
  2. Assemble: Preheat oven to 375°F. Divide dough into 10-12 equal balls. On a lightly floured surface, roll each ball into a thin 4-inch disk.
  3. Fill & Seal: Scoop about a tablespoon of cajeta onto the center of a disk, leaving a half-inch border. Brush the edge with egg wash. Fold the dough over to create a half-moon and press the edges to seal. Use a fork to crimp the edges for a decorative finish.
  4. Bake: Brush the tops of the empanadas with more egg wash. Place them on a parchment-lined baking sheet and bake for 15 minutes, or until golden brown.
  5. Finish: While the empanadas are still warm, brush them with melted butter and roll them in the cinnamon-sugar mixture.

Notes

  • Serving: Serve warm, fresh from the oven, or at room temperature. For an extra treat, serve with a scoop of vanilla bean ice cream.
  • Tips & Tricks: The secret to a flaky crust is keeping the butter cold! Don’t overwork the dough. For best results and to prevent leaks, pop the assembled empanadas in the freezer for 30 minutes before baking.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat in a toaster oven or a 350°F oven for a few minutes.

Find it online: https://new.projuktigeek.com/mexican-caramel-empanadas/

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