Empanadas de cajeta

Okay, guys, get ready for a treat! If you've ever craved something sweet, traditional, and utterly delicious, you HAVE to try making these homemade Empanadas de Cajeta. I've been perfecting my recipe for ages, and finally, I'm ready to share all my secrets with you! There's just something so special about biting into a warm, flaky pastry filled with rich, gooey cajeta (that's Mexican caramel, for those who might not know!). It transports me right back to my childhood. Making them from scratch might sound a little intimidating, but trust me, it’s actually really fun and so rewarding. Plus, homemade always tastes a million times better than anything store-bought, right? You get to control the ingredients, ensure freshness, and really put your heart into it. Here’s what you’ll need to whip up your own batch of these incredible "enpanaditas" (as some of you search for them!): For the Dough: 2 ½ cups all-purpose flour ½ teaspoon salt ½ cup (1 stick) cold unsalted butter, cubed 1 large egg ½ cup cold milk (or water, if preferred) 2 tablespoons granulated sugar For the Filling: 1 (13.4 oz) can cajeta (dulce de leche) – I usually buy a good quality one, but if you’re feeling adventurous, you can make your own! Equipment: Mixing bowls Rolling pin Round cookie cutter (about 3-4 inches) Baking sheets lined with parchment paper Fork for crimping Let's Get Baking! My Step-by-Step Guide: 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. In a separate small bowl, whisk the egg and cold milk. Gradually add the wet ingredients to the flour mixture, mixing until just combined. Be careful not to overmix; you want a tender dough. Gather the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This makes it easier to roll. Prepare Your Filling: If your cajeta is very runny, you can gently heat it in a small saucepan over low heat for a few minutes, stirring constantly, until it thickens slightly. Let it cool before using. Roll and Cut the Dough: On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Use your round cookie cutter to cut out circles. Re-roll any scraps to cut more circles until all the dough is used. Fill Those Empanadas: Place a small spoonful (about 1-2 teaspoons, depending on the size of your circles) of cajeta in the center of each dough circle. Be careful not to overfill, or they'll burst open! Seal 'Em Up: Fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges, which not only looks pretty but also helps to ensure they’re sealed tightly. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Place the sealed empanadas on your prepared baking sheets. For extra shine and a golden crust, you can brush the tops with an egg wash (one egg beaten with a tablespoon of water) and sprinkle a little sugar on top. Bake for 15-20 minutes, or until they’re beautifully golden brown. My Top Tips for Empanada Success: Keep it Cold: Cold butter and cold milk are key for a flaky crust. Don't let your dough get too warm. Don't Overwork: Overmixing the dough develops gluten, which can make your empanadas tough instead of tender. Mix just until combined. Seal, Seal, Seal: A good seal prevents the delicious cajeta from oozing out during baking. Take your time with the crimping! Get Creative (Later!): Once you've mastered the cajeta, you can try other fillings like fruit jams, cream cheese, or savory options, but for now, let's stick to the classic! There you have it! Your very own batch of homemade Empanadas de Cajeta. They're perfect with a cup of coffee, as a dessert after a meal, or just as a sweet afternoon pick-me-up. I absolutely adore making these, and I hope you will too! Let me know in the comments if you try this recipe – I'd love to hear how yours turn out! Happy baking, everyone! 💕