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Empanadas de Cajeta (Mexican Caramel Empanadas)

Mexican Caramel Empanadas
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I recently made these for a family brunch. They vanished in seconds. These little Mexican hand pies are filled with cajeta, a rich goat’s milk caramel. The crust is buttery. It has a beautiful hint of cinnamon. Baking pastry from scratch can feel scary. The good news? This recipe is incredibly simple. It delivers bakery-quality treats right in your own kitchen.

Ingredients

Scale

For the Flaky Dough:

  • 2.5 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 tablespoon Ground cinnamon
  • 2/3 cup Unsalted butter (must be cubed and ice cold)
  • 1/2 cup Ice water

For the Filling:

  • 13 ounces Cajeta (or a thick dulce de leche sold in a glass jar or can)

For the Wash and Coating:

  • 1 Large egg (mixed with a splash of water for the egg wash)
  • 1 stick Melted butter
  • 1/2 cup Granulated sugar
  • 1.5 teaspoons Ground cinnamon

Instructions

1. Mix the Dry Ingredients

Grab a large mixing bowl. Combine your flour, salt, and cinnamon.

2. Cut in the Butter

Toss the cold, cubed butter into the bowl. Use a pastry cutter or your fingers to mix it into the flour. Stop when it looks like wet sand. You want to see small, pea-sized lumps of butter left over.

3. Hydrate and Chill

Drizzle the ice water in. Just do one tablespoon at a time. Gently squeeze the dough with your hands. Does it hold together? Stop adding water. It should never feel sticky. Wrap it tightly in plastic wrap. Chill it in the fridge for exactly one hour.

4. Roll the Circles

Take the cold dough out. Divide it into 12 to 14 equal balls. Keep them covered with a towel. Flour your counter. Roll each ball into a 4-inch circle. Keep them about 1/8 inch thick.

5. Add the Caramel

Grab two spoons. Scoop exactly one tablespoon of cajeta. Scrape it right into the middle of your dough circle. Resist the urge to add more! Too much caramel causes oven blowouts.

6. Seal the Edges

Brush your egg wash lightly on just one half of the dough’s edge. Fold the dry side over the filling. Stop. Cup your hand over the pie. Press the trapped air out. Air pockets will make your seams pop. Now, pinch the edges tightly shut with a fork or your fingers.

7. The Crucial Chill

Put the sealed empanadas on parchment-lined baking sheets. Freeze the whole tray for 30 minutes. Or refrigerate for an hour. This gets the butter cold again and stops the caramel from leaking.

8. Bake Them

Heat your oven to 375°F. Brush the tops of the cold empanadas with the remaining egg wash. Bake for 15 minutes. Watch for a golden brown color.

9. The Cinnamon Sugar Finish

Let the baked empanadas rest on the pan for two minutes. Brush them generously with your melted butter. Toss them immediately in the cinnamon-sugar mix.

Notes

Serving Suggestions

  • Eat them warm with black coffee.
  • Want to impress your guests? Serve a hot empanada with a scoop of premium vanilla bean ice cream. The hot and cold contrast is perfect.

Tips & Tricks

  • The Anti-Leak Secret: Want zero leaks? Whisk one raw egg yolk right into your cajeta before filling the dough. It thickens the caramel just enough to make it stable in the oven.
  • Texture Upgrade: Fold chopped, toasted pecans into your cajeta. The crunch is amazing.

Storage and Reheating

  • Storage: Keep leftovers in a sealed container on your counter. They last for up to 3 days.
  • Reheating: Step away from the microwave! It will ruin the flaky crust. Reheat them in a 350°F oven or toaster oven for 5 to 7 minutes. They will crisp right back up.

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