Empanadas Filled With Cajeta

Ingredients

2 ½ cups all-purpose flour (plus more for shaping and rolling)

1 teaspoon salt

⅔ cup unsalted butter chilled and cubed (or vegetable shortening)

½ cup ice cold water

1 tablespoon ground cinnamon

Also Need:

13 oz cajeta (or dulce de leche)

1 large egg (for egg wash)

splash of water (for egg wash)

½ cup sugar

1 ½ teaspoon cinnamon freshly ground, preferrd

1 stick butter melted (for coating)

Instructions

For the Dough:

In a large bowl, add the flour.

Using your hands or a pastry cutter, cut the butter (or shortening) into the flour until you have fine crumbles.

Add the salt, cinnamon, and water.

Add the water, little by little until the dough comes together. It should not be sticky.

Cover directly with plastic wrap and let dough rest for 1 hour.

Divide the dough into 12-14 small dough balls.

Cover and set aside while you preheat your oven to 375 degrees F.

Line two baking sheets with parchment paper.

To Assemble:

On a lightly(very light) floured surface, roll out the dough ball to about 4 inches in diameter.

Spoon out about 1 full tablespoon of dulce de leche.

Use a second spoon to help you place the caramel onto the empanada disk.

Whisk an egg with a splash of water to create the egg wash.

Brush a light coat of egg white around one half of the inside edge of empanada.

Fold over to form empanada. Gently press to remove any air and press around the edges.

Pick up empanada and fold and pinch around the edges to seal. Or use a fork to seal the edges.

Brush with egg wash.

Place onto parchment lined baking sheets.

Freeze empanadas for 30 minutes or refrigerate for 1 hour. This will help keep caramel from leaking out too much.

Bake in a preheated 375 degree oven for 15 minutes.

Remove from the oven and let sit for 2 minutes.

Melt butter and brush on the top of empanadas.

Mix sugar and cinnamon in a bowl.

Gently dredge and roll empanadas in the cinnamon and sugar mix.

Serve and enjoy!

Notes

The cajeta will harden and stiffen. Don’t worry – if you need it to be soft again, just gently reheat it with boiling water.

Brush melted butter all over the empanadas, then dredge in the sugar coating so it sticks better.

Freezing Instructions – Flash freeze the empanadas – Place an entire baking sheet with assembled uncooked empanadas. Cover with plastic wrap. Place it in the freezer. Once frozen solid (give it a minimum 2 hours), remove from freezer and wrap each empanada individually in plastic wrap. Place the empanadas in a freezer bag, removing as much air as possible. Store in the freezer for up to 4 months. Bake frozen (do not thaw) for 15 minutes at 375 degrees F.

Nutrition Information:

Frequently Asked Questions:

What is cajeta, and can I substitute it with dulce de leche?

Cajeta is a Mexican caramel sauce made from sweetened caramelized goat’s milk.

You can substitute it with dulce de leche, which is a similar caramel sauce made from sweetened condensed milk.

Can I use vegetable shortening instead of butter in the dough?

Yes, you can use vegetable shortening instead of butter in the dough.

It will yield a slightly different texture, but it’s a suitable substitution.

How can I tell if the dough has the right consistency before resting?

The dough should come together easily and not be too sticky.

It should hold its shape when pressed together but not be too dry.

Add more water if it’s too dry or more flour if it’s too sticky.

Can I make the dough ahead of time and refrigerate it overnight?

Yes, you can make the dough ahead of time and refrigerate it overnight.

Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.

How should I prevent the caramel from leaking out while baking?

To prevent the caramel from leaking out while baking, freeze the assembled empanadas for 30 minutes or refrigerate them for 1 hour before baking.

This helps keep the filling in place during baking.

Can I bake the empanadas directly after assembling without freezing or refrigerating?

It’s best to freeze or refrigerate the assembled empanadas before baking to prevent the filling from leaking out.

However, if you’re short on time, you can bake them immediately, but there may be some leakage.

How do I properly seal the edges of the empanadas to prevent filling leakage?

To properly seal the edges of the empanadas, brush a light coat of egg wash around half of the inside edge of the empanada before folding it over.

Then press the edges together firmly to seal, or use a fork to crimp the edges.

Can I reheat the empanadas after they’ve cooled down?

Yes, you can reheat the empanadas in the oven at 350°F for about 5-10 minutes until warmed through.

Alternatively, you can reheat them in the microwave for 30-60 seconds.

How do I store leftover empanadas, and can I freeze them for later?

Store leftover empanadas in an airtight container in the refrigerator for up to 3-4 days.

To freeze them for later, flash freeze the assembled uncooked empanadas on a baking sheet, then wrap them individually in plastic wrap and place them in a freezer bag.

They can be stored in the freezer for up to 4 months.

Can I skip the cinnamon and sugar coating step if I prefer a simpler taste?

Yes, you can skip the cinnamon and sugar coating step if you prefer a simpler taste.

The empanadas will still be delicious without it.