Oh my goodness, if you haven't tried Empanadas de Cajeta, you are in for such a treat! I remember the first time I tasted one at a family gathering – the warm, flaky pastry giving way to that rich, sweet, caramel-like filling... it was pure magic! They quickly became one of my absolute favorite Mexican desserts, and I just had to learn how to make them myself. It's such a comforting and traditional treat, perfect for sharing with loved ones or just enjoying with a cup of coffee. First things first, what exactly is cajeta? It's a key part of what makes these empanadas so special! Cajeta is a Mexican confection, similar to dulce de leche, but traditionally made from caramelized goat's milk. It has a distinct, slightly tangier, and incredibly rich flavor that sets it apart. You can often find it in Latin American grocery stores, or you can even make it from scratch if you're feeling ambitious! For these empanadas de cajeta, a good quality store-bought cajeta works wonderfully and saves a lot of time. Making these empanadas might seem a little daunting at first, but trust me, it's so rewarding! Here's my go-to recipe to help you bring a piece of Mexico into your kitchen: Ingredients for the Dough: 2 ½ cups all-purpose flour ½ teaspoon salt ½ cup (1 stick) unsalted butter, cold and cubed ½ cup ice water (or a little more, as needed) 1 egg, beaten (for egg wash) Granulated sugar for sprinkling Ingredients for the Filling: 1 cup good quality cajeta ¼ teaspoon ground cinnamon (optional, but I love it!) Let's Get Baking! For the Dough: In a large bowl, whisk together the flour 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. This is crucial for a flaky crust! Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Gather the dough into a ball, flatten it into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. This helps the gluten relax and makes it easier to roll out. For the Filling: In a small bowl, combine the cajeta and cinnamon (if using). Give it a good stir. That's it! Simple, right? Assembly Time: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cookie cutter (about 3-4 inches in diameter), cut out circles from the dough. Reroll scraps as needed. Place a spoonful (about 1-2 teaspoons, depending on your circle size) of the cajeta mixture in the center of each dough circle. Don't overfill, or they'll burst! Fold the dough over to create a half-moon shape. Gently press the edges together to seal them. For a pretty finish and extra seal, use a fork to crimp the edges. Place the assembled empanadas on the prepared baking sheet. Baking: Brush the tops of the empanadas with the beaten egg wash. Sprinkle a little granulated sugar over each one for that lovely sparkle and extra sweetness. Bake for 18-22 minutes, or until the pastries are golden brown. Let them cool slightly on a wire rack before devouring. They're amazing warm, but still delicious once completely cooled. My Little Tip: Sometimes I like to add a tiny pinch of nutmeg to the cajeta filling alongside the cinnamon for an extra layer of warmth. And don't be afraid to experiment with different sized cutters to make mini-empanadas for parties! These empanadas de cajeta are truly a taste of Mexican tradition, and I hope you enjoy making them as much as I do!