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Making sweet empanadas filled with cajeta and cream cheese is a delightful treat that balances creamy, sweet flavors with a crispy or soft exterior. I’ve tried both frying and baking these empanadas, and each method has its perks. Frying in hot oil gives the empanadas a golden, crunchy crust, while baking at 180°C for 20 minutes creates a lighter, less oily finish but still retains that inviting golden color. For the filling, mixing cream cheese with cajeta (a Mexican caramelized milk spread similar to dulce de leche) results in a smooth, thick cream that’s rich and irresistibly sweet. I like to scoop about a tablespoon of this filling into each dough circle before sealing it. A helpful tip is to press the edges firmly with a fork to prevent any leakage during cooking. Once cooked, rolling the empanadas in sugar adds a delightful sweetness and a beautiful finish. As an extra touch, I recommend mixing a bit of ground cinnamon into the sugar to enhance the flavor complexity with a warm, aromatic note. Using store-bought empanada dough is convenient, but making homemade dough adds a personal touch and can be tailored to your texture preference—whether softer or flakier. For oil, use a neutral oil suitable for frying, and make sure it’s hot enough (around 175°C) to avoid greasy empanadas. These empanadas make for a perfect dessert or snack. They pair wonderfully with a cup of coffee or hot chocolate. Plus, they are great to prepare for gatherings or family meals because they’re easy to make in batches and always a hit. Give them a try, and you’ll find this sweet treat hard to resist!