Mexican Caramel Empanadas (Empanadas de Cajeta)

Hey everyone, come on into my kitchen! Today, we’re making something that tastes like pure happiness: Empanadas de Cajeta.

I still remember the smell wafting from the local panadería (bakery) when I was a kid. It was this incredible mix of cinnamon, butter, and warm caramel. The source? Golden, half-moon pastries filled with the most amazing stuff.

These sweet empanadas are all about the filling. We’re using cajeta.

What’s cajeta? Think of it as dulce de leche’s cooler, slightly tangier cousin. It’s a caramel made from goat’s milk, and that little bit of tang makes all the difference. When you wrap it in a buttery, flaky dough dusted with cinnamon… it’s just magic.

This recipe is my take on those classic bakery empanadas I grew up loving. It’s reliable, delicious, and totally doable in your own kitchen.

So, grab an apron, turn on some music, and let’s get baking.

First, What Are We Getting Into?

Before we start, let’s look at the game plan. This will help you get everything ready so the whole process is smooth and fun.

A Quick Look at Our Baking Day

• Prep Time: 45 minutes (plus 1 hour for the dough to chill)
• Cook Time: 15 minutes
• Total Time: About 2 hours
• Difficulty: I’d call this intermediate-beginner. The steps themselves are simple. But the dough and the assembly just require a little bit of patience. I promise, it’s so worth it.

Need More (or Fewer) Empanadas?

This recipe makes a big batch of 16 empanadas, which is perfect for sharing. But what if you just want a few for yourself? Or a ton for a crowd? No problem. Here’s a quick guide to help you adjust things.

Servings	Flour	Butter	Cajeta
8 Empanadas (Half Batch)	141​ cups	31​ cup (531​ tbsp)	~6.5 oz
16 Empanadas (Full Batch)	221​ cups	32​ cup (1032​ tbsp)	13 oz
32 Empanadas (Double Batch)	5 cups	131​ cups	26 oz

The Tools You’ll Need

You don’t need a professional setup for this. Just a few basic things.

• A big mixing bowl: For making that beautiful dough.
• A pastry cutter or a fork: To work the butter into the flour. Honestly, your hands work great too!
• A rolling pin: To get those perfect little discs. In a pinch, a wine bottle totally works. I’ve been there.
• Baking sheets: You’ll want two of them, lined with parchment paper. No sticking allowed.
• Some small bowls: One for the egg wash, one for the cinnamon-sugar.
• A pastry brush: For the egg wash and melted butter.

The good news? You can totally make parts of this ahead of time. The dough can be made up to 2 days in advance. Just wrap it up tight and keep it in the fridge. You can even freeze the fully-built empanadas before baking them! More on that later.

Let’s Talk Ingredients

Great baking starts with great ingredients. Here’s what you’ll need and why it matters.

For the Flaky, Perfect Dough

This is the foundation. We want a dough that’s tender and buttery, but strong enough to hold that gooey caramel filling.

• All-Purpose Flour: 221​ cups. This is our structure. Keep a little extra nearby for dusting your counter.
• Unsalted Butter: 32​ cup. And this is super important: it has to be chilled and cut into cubes. When those little cold butter pockets hit the hot oven, they create steam. That steam creates flaky layers. It’s science!
• Ice Cold Water: About 21​ cup. Using ice water keeps the butter from melting, which is the secret to a tender dough.
• Salt & Ground Cinnamon: 1 teaspoon of salt and 1 tablespoon of ground cinnamon. The salt makes everything taste better, and the cinnamon makes the dough itself warm and cozy.

For the Caramel Filling & Sparkly Coating

This is where the real magic happens.

• Cajeta: A 13 oz jar. Try to find a good quality, thick cajeta. You can usually find it in the international aisle. While you can use dulce de leche (made from cow’s milk), the real-deal cajeta has a richer flavor that’s just… wow.
• Egg: One large egg, whisked with a little water. This is our egg wash. It’s what gives the empanadas that beautiful, shiny, golden-brown look.
• For the Coating: You’ll need 21​ cup of granulated sugar, 121​ teaspoons of ground cinnamon, and 1 stick of melted unsalted butter. This is the final touch that creates that crunchy, sparkly crust.

Okay, Let’s Make Some Magic

Ready? Let’s get our hands dirty. I’ll walk you through every single step.

Step 1: Making the Dough

First up, the soul of our empanada.

In your big bowl, add the 221​ cups of flour. Now, add your chilled, cubed butter. Using a pastry cutter, a fork, or just your fingertips, cut the butter into the flour until it looks like coarse, sandy crumbs. Don’t overdo it! Those little bits of butter are your best friends.

Next, stir in the salt and cinnamon.

Now, start adding the ice-cold water, just a tablespoon at a time. Mix gently until the dough just starts to come together into a ball. It should feel moist, but not sticky.

Form the dough into a disc, wrap it tightly in plastic wrap, and let it rest in the fridge for at least one hour. Do not skip this part! This step lets the dough relax, which makes it way easier to roll out later.

Step 2: The Fun Part – Assembly!

Once the dough has rested, it’s time to build these beauties. Preheat your oven to 375∘F (190∘C) and line two baking sheets with parchment paper.

Divide the dough into 12-16 equal balls, each about the size of a golf ball.

On a lightly floured counter, roll one ball out into a circle about 4 inches across and 81​-inch thick.

Now, the filling. Cajeta is sticky, so here’s my trick: use two spoons. Scoop about one tablespoon of cajeta with one spoon, and use the other spoon to push it onto one half of the dough circle. Make sure to leave a 21​-inch border around the edge. It’s so tempting to add more filling, but please resist! Too much filling will cause a caramel explosion in the oven. Trust me, it’s a sad, sticky sight.

Whisk your egg with a splash of water to make the egg wash. Lightly brush it around the border of the dough. Fold the empty half over the filling to make a half-moon shape. Press the edges together firmly to seal. You can crimp the edge with a fork or, if you’re feeling fancy, do a traditional repulgue (a pinched and folded edge).

Place your perfect little empanada on the baking sheet and brush the top with egg wash. Repeat with the rest of the dough.

Step 3: The Secret Step!

Okay, here’s the trick. The one thing that separates good empanadas from great ones.

Once all your empanadas are on the baking sheets, pop them in the freezer for 30 minutes or the fridge for an hour. This chills the pastry and the filling, which is your best defense against the caramel oozing out while baking. It works every time.

Step 4: Baking to Golden Perfection

Take the chilled empanadas straight from the freezer or fridge and put them into the hot oven. Bake for about 15 minutes.

You’ll know they’re ready when they are puffed up and a beautiful golden brown. Your kitchen is about to smell divine.

Step 5: The Final Touch

And now for the best part.

Take the empanadas out of the oven and let them cool on the pan for just a couple of minutes. While they’re cooling, melt your butter in one small bowl and mix the sugar and cinnamon in another.

Gently brush the top of each warm empanada with melted butter. Then, immediately dip the buttery top into the cinnamon-sugar mixture, coating it completely. Move them to a wire rack to finish cooling.

Want to Mix It Up?

This classic recipe is amazing, but feel free to play around!

• Feeling spicy? Add a tiny pinch of cayenne or ancho chili powder to your cinnamon-sugar. A sweet and spicy kick is a very common thing in Mexican sweets.
• Add some crunch. Mix some finely chopped toasted pecans or walnuts into the cajeta before you fill the empanadas.
• Get seasonal. In the fall, a spoonful of apple butter or pumpkin butter next to the cajeta is delicious.
• Dietary needs? For a gluten-free version, try a good 1-to-1 gluten-free flour blend. For a vegan option, use vegan butter, a plant-based caramel, and brush with plant-based milk instead of egg.

How to Serve & Store These Beauties

You did it! Now all that’s left is to enjoy them.

Serving Ideas

Honestly, they’re perfect piled on a plate, just as they are. They are fantastic with a cup of hot coffee or Mexican hot chocolate. But if you really want to go all out… serve one warm with a scoop of vanilla bean ice cream.

Storage and Reheating

• Storage: Keep any leftovers in an airtight container at room temperature for up to 2 days. They’ll last in the fridge for up to 5 days.
• Reheating: To bring them back to life, warm them in an oven or air fryer at 350∘F (175∘C) for 5-7 minutes. This makes the pastry crispy again. Whatever you do, do not use the microwave. It’s the enemy of crispy pastry and will make them sad and soggy.
• Freezing: You can freeze unbaked empanadas! Assemble and seal them (but don’t brush with egg wash yet). Place them on a baking sheet and freeze until solid. Then, toss them in a freezer bag. They’re good for up to 3 months. You can bake them straight from the freezer—just add about 5-7 minutes to the baking time.

Thanks for hanging out in the kitchen with me today. I really hope you love making and sharing these. Enjoy every last bite!

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