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Cajeta-Filled Mexican Sweet Empanadas

Delicious, flaky pastries filled with rich cajeta, perfect for any celebration or cozy evening at home.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 empanadas
Course: Dessert, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, cold and cubed Use very cold butter for a flaky texture.
  • 1 large egg
  • 1/3 cup milk More if needed.
  • 1 teaspoon vanilla extract
Filling and Topping
  • 3/4 cup cajeta (goat’s milk caramel) Chill before filling for easier handling.
  • 1 egg beaten (for egg wash)
  • 1 tablespoon sugar + 1/2 teaspoon cinnamon (optional)
  • Powdered sugar to taste Powdered sugar (optional, for dusting)

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
  2. Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
  3. Add the egg, milk, and vanilla extract. Stir until the mixture forms a soft dough.
  4. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
Assembly and Baking
  1. On a floured surface, roll the dough out thinly and cut it into 4-5 inch circles.
  2. Place 1 tablespoon of cajeta in the center of each dough circle.
  3. Fold the dough over to create a half-moon shape. Press the edges to seal and crimp with a fork for an appealing look.
  4. Arrange the empanadas on a lined baking tray and brush with the beaten egg.
  5. If desired, sprinkle lightly with cinnamon sugar for added flavor.
  6. Bake them in a preheated oven at 375°F (190°C) for 18-22 minutes or until they are golden brown.
  7. Allow to cool slightly before dusting with powdered sugar, if you like.

Notes

Serve warm with vanilla ice cream or whipped cream. For a festive twist, drizzle with chocolate sauce or serve with fresh fruit. To store, keep in an airtight container in the fridge for up to 3 days.