Oh my goodness, you guys HAVE to try making Empanadas de Cajeta! These little pockets of joy are one of my absolute favorite Mexican desserts. If you've never had them, imagine a perfectly golden, slightly sweet pastry filled with rich, creamy cajeta (a delicious goat's milk caramel). They’re pure bliss, and honestly, not as hard to make as you might think! I remember the first time I tried to make these. I was a bit intimidated by homemade dough, but with a few simple tricks, it became so much easier. The key is really in the quality of your ingredients, especially when it comes to the cajeta and the sugar for your dough. Speaking of which, here’s a simplified breakdown of how I make mine, perfect for a cozy baking day! What You'll Need (My Go-To Ingredients): For the Dough: 2 ½ cups all-purpose flour ½ cup pure cane sugar (I find this gives the best texture and sweetness) ½ teaspoon salt 1 cup (2 sticks) unsalted butter, very cold and cubed ½ cup ice water (you might need a little more or less) For the Filling: 1 jar (about 13.1 oz or 500ml) cajeta spreadable (look for a good quality one!) Sometimes I add a pinch of cinnamon or a tiny splash of vanilla extract to the cajeta for an extra layer of flavor. Let's Get Baking! (My Simplified Steps): Make the Dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Form it into a disc, wrap it in plastic, and refrigerate for at least 30 minutes (or up to a day). This chilling time is crucial for a flaky crust. Prepare the Filling: While the dough chills, get your cajeta ready. If it's too thick, you can gently warm it slightly in a microwave-safe bowl for a few seconds to make it more spreadable. Assemble the Empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter (about 3-4 inches in diameter) to cut out circles. Re-roll scraps as needed. Fill 'em Up: Place about a tablespoon of cajeta in the center of each dough circle. Be careful not to overfill, or they'll burst! Fold and Seal: Fold the dough circle in half to create a half-moon shape. Gently press the edges together to seal, then use a fork to crimp the edges firmly. This not only looks pretty but also helps prevent the filling from oozing out. Bake: Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. You can brush them with an egg wash (one egg beaten with a tablespoon of water) for a golden sheen, or sprinkle a little extra sugar on top for a sweet crunch. Bake for 15-20 minutes, or until golden brown. Cool and Enjoy: Let them cool slightly on a wire rack before diving in. The cajeta will be hot, so be patient! Trust me, the aroma filling your kitchen alone is worth the effort. These are perfect with a cup of coffee or as a sweet ending to any meal. I love sharing these with friends and family – they always disappear fast! Don't be afraid to experiment a little, maybe try different sized empanadas or even a sprinkle of powdered sugar once they're cool. Happy baking!