Imagine biting into a golden, crispy pastry that oozes with rich, velvety Mexican caramel (cajeta) - a dessert so irresistible, it'll transport you straight to the vibrant streets of Mexico with just one bite! These Cajeta Empanadas are not just a recipe; they're a culinary journey that combines flaky, buttery dough with the most decadent caramel filling you've ever tasted. Whether you're a baking enthusiast or a dessert lover looking for your next sweet adventure, this recipe promises to be your ticket to a mouthwatering experience that will have everyone asking for seconds.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 empanadas
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 cup water
- 1 cup cajeta (Mexican caramel)
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix thoroughly to distribute the ingredients evenly.
- Add the softened unsalted butter to the flour mixture. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with small pea-sized butter pieces.
- Gradually add water, mixing until the dough comes together and forms a smooth, cohesive ball. Knead the dough gently for 2-3 minutes until it becomes elastic.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax and the butter to firm up.
- After chilling, roll out the dough on a lightly floured surface to approximately 1/8 inch thickness. Use a 4-inch round cookie cutter or glass to cut out circular dough pieces.
- Place a tablespoon of cajeta in the center of each dough circle, being careful not to overfill.
- Fold the dough over to create a half-moon shape, pressing the edges together with your fingers. Use a fork to crimp and seal the edges completely.
- Prepare an egg wash by beating the egg in a small bowl. Brush the surface of each empanada with the egg wash to ensure a golden, shiny finish.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the empanadas on the prepared baking sheet, leaving space between each one to prevent sticking.
- Bake for 18-20 minutes, or until the empanadas are golden brown and crispy.
- Remove from the oven and let cool for 10 minutes. The cajeta will be extremely hot, so allow them to rest before serving.
- Serve warm and optionally dust with powdered sugar if desired. Best enjoyed on the same day they are made.
Tips
- Keep your butter cold but softened for the perfect dough texture - this ensures a flaky, tender crust.
- Don't overfill the empanadas with cajeta; a tablespoon is just right to prevent leaking during baking.
- Crimp the edges firmly with a fork to create a tight seal and prevent the filling from escaping.
- Use parchment paper to prevent sticking and ensure even browning.
- Let the empanadas cool slightly before serving to avoid burning your mouth on the hot caramel.
- For an extra touch of elegance, dust with powdered sugar just before serving.
- If you can't find cajeta, you can substitute with dulce de leche, though authentic Mexican cajeta has a more complex flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 55mg
