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Mexican Caramel Empanadas (Empanadas de Cajeta)

Mexican Caramel Empanadas
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A taste of a real Mexican bakery, right from your own oven! These pastries feature a perfectly flaky, cinnamon-infused dough wrapped around a rich, gooey goat’s milk caramel (cajeta). Baked until golden and coated in sparkling cinnamon sugar, they are an absolutely unforgettable treat.

Ingredients

Scale

For the Flaky Cinnamon Dough:

  • 221​ cups All-Purpose Flour
  • 32​ cup Unsalted Butter, chilled and cubed
  • 21​ cup Ice Cold Water
  • 1 tbsp Ground Cinnamon
  • 1 tsp Salt

For the Filling & Coating:

  • 1 (13 oz) jar Cajeta (or dulce de leche)
  • 1 large Egg, whisked with 1 tbsp water (for egg wash)
  • 1 stick Unsalted Butter, melted
  • 21​ cup Granulated Sugar
  • 121​ tsp Ground Cinnamon

Instructions

  1. Make the Dough: In a large bowl, use your fingers or a pastry cutter to cut the chilled butter into the flour, cinnamon, and salt until it resembles coarse crumbs. Slowly add the ice water, mixing until the dough just comes together. Form into a disc, wrap tightly in plastic, and chill for at least 1 hour.
  2. Assemble: Preheat oven to 375∘F (190∘C) and line two baking sheets with parchment paper. Divide the chilled dough into 16 equal balls. On a floured surface, roll each ball into a 4-inch circle.
  3. Fill & Seal: Place 1 tablespoon of cajeta on one half of the circle, leaving a border. Brush the edges with egg wash, fold the dough over to create a half-moon, and press to seal. Crimp the edges with a fork.
  4. The Secret Step (Chill Again!): Place the assembled empanadas on the baking sheets. Brush the tops with egg wash. Freeze for 30 minutes or refrigerate for 1 hour. This is the key to preventing the filling from leaking!
  5. Bake: Bake straight from the fridge/freezer for about 15 minutes, or until puffed and golden brown.
  6. Coat: Let the empanadas cool on the pan for 2 minutes. While still warm, brush each one with melted butter, then immediately dredge in the cinnamon-sugar mixture. Transfer to a wire rack to cool.

Notes

  • Serving: These are heavenly when served warm. They are the perfect partner for a cup of coffee or a scoop of vanilla ice cream (nieve de vainilla).
  • Pro Tip: Resist the urge to overfill the empanadas! Too much filling is the #1 reason they might burst in the oven. The final chill before baking is a must—don’t skip it.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days. To bring back that fresh-baked crispiness, reheat them in an oven or air fryer at 350∘F (175∘C) for 5-7 minutes. Please, avoid the microwave, as it will make them soft.

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