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Empanadas de Cajeta
Empanadas de cajeta are sweet Mexican pies. This baked dessert are great any time of the year, especially for Cinco de Mayo! Caramel empanadas can be served hot or cold with your favorite beverage.
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
Mexican
Keyword:
caramel, Cinco de Mayo, easy, sweet pie
Servings:
10
Calories:
252
kcal
Author:
Cooking Journey
Equipment
Rolling Pin
baking sheet with parchment paper
big bowl
large cookie cutter or a glass
pastry brush
a fork and a spoon
Ingredients
1½
cup
all-purpose flour
+ extra
¼
cup
granulated sugar
½
tsp
salt
½
cup
butter
cubed, cold
1
egg
+ 1 extra egg, beaten for brushing
1
tbsp
water
or milk
½
cup
cajeta
1
cup
cinnamon sugar
optional
US Customary
-
Metric
Instructions
Preheat oven to 375 F / 190 C.
Add sugar in a bowl with flour.
¼ cup granulated sugar,
1½ cup all-purpose flour
Add salt.
½ tsp salt
Mix dry ingredients with a fork.
Add butter cubes, press into the flour mixture.
½ cup butter
Add water, continue mixing.
1 tbsp water
Add an egg, mix with a fork.
1 egg
Place the dough on a lightly floured surface, knead the dough. Wrap and put it in the fridge for 30 minutes.
Roll the dough, about 1/4 inch or 0.6 cm thick.
Cut the circles.
Add a teaspoon of cajeta in the center of each circle.
½ cup cajeta
Brush the sides with extra egg.
Fold the circles and close, pressing the edges with your fingers.
Press the edges with a fork, dipped into flour.
Put the empanadas on the baking sheet, brush with leftover extra egg and bake 15-18 minutes until golden brown.
Toss in cinnamon sugar.
1 cup cinnamon sugar
Nutrition
Calories:
252
kcal
|
Carbohydrates:
39
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
196
mg
|
Potassium:
29
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Vitamin A:
307
IU
|
Calcium:
8
mg
|
Iron:
1
mg