Empanadas de Cajeta (Mexican Caramel Empanadas)

Cajeta Empanadas are the ultimate indulgence, featuring creamy homemade Mexican cajeta surrounded in golden brown, flaky empanada dough.

Who can resist the sweet temptation of a dessert empanada?! 

Popular in many Latin American countries like Costa Rica and Argentina, these heavenly pockets are filled with gooey Mexican caramel sauce. 

This is a dessert you won’t forget!

Dough Ingredients

• All-purpose flour, plus more for shaping and rolling
• Salt
• Unsalted butter, chilled and cubed (or Vegetable shortening)
• Ice cold water
• Ground cinnamon

We are using unsalted butter to control the amount of salt going into the dough.

To save time, you can use store-bought pie crust. I’ve done it many times myself and works just as well.

Also Need

• Cajeta or dulce de leche (This specific ingredient is essential)
• Egg yolks and a splash of water 
• Sugar
• Ground cinnamon

This Mexican dessert recipe a sweet tooth’s dream come true! You can’t find cajeta, use dulce de leche or regular caramel.

🥣 How to Make the Dough

• In a large bowl, add the flour. 
• Using your hands or a pastry cutter, cut the butter into the flour until you have fine crumbles.
• Add the salt, cinnamon, and water. 
• Add the water, little by little until the dough comes together. 
• Cover and let the dough rest for 1 hour.

Touch the dough. It should not be sticky. 

Once the dough ball comes together, cover with plastic wrap.

Very important! Let the dough rest.

Rolling Out the Dough

• Divide the dough into 12-14 small dough balls (bolitas de masa). 
• Cover and set aside while you preheat your oven to 375 degrees F.
• Line two baking sheets with parchment paper. 
• On a lightly floured surface, roll out the dough ball to about 4 inches in diameter.

You can also use a tortilla press or an empanada cutter.

👩🏼‍🍳 Pro Tip: 

Do not touch the dough too much. Your hands will warm up the dough, resulting in a not-so-flaky crust. If you are making a double batch, occasionally touch a glass with ice, then work on the dough. Another trick is to freeze the butter to keep the dough cool.

How to Assemble

• Spoon out about 1 big tablespoon of cajeta. 
• Use a second spoon to help you place the caramel onto the empanada disk. 
• Whisk an egg with a splash of water to create the egg wash. 
• Brush a light coat of egg wash around one half of the inside edge of the empanada.
• Fold over to form a half-moon (media luna) shaped empanada.

Gently press down to remove any air and press around the edges

Pick up the empanada and fold and pinch (or crimp) around the edges to seal. Or use a fork to seal the edges.

⏰ Baking Instructions

• Brush the top with egg wash. 
• Place these caramel empanadas onto parchment-lined baking sheets. 
• Freeze these sweet empanadas for 30 minutes or refrigerate for 1 hour.
• Bake in a preheated 375-degree oven for 15 minutes. 
• Remove from the oven and let sit for 2 minutes. 

Freezing will help keep the caramel from leaking out too much when baking.

Sugar Coating

• Mix sugar and cinnamon in a bowl. 

Use a bowl big enough to fit the empanada.

• Gently dredge and roll empanadas in the cinnamon and sugar mix.
• Place back onto the baking sheet. 

So more of the sugar coating sticks to the empanadas, brush first with melted butter. Then dredge in the sugar mixture.

🙋🏻‍♀️ Frequently Asked Questions

✏️ Notes

• Look at how much caramel is in the container. If buying a small container, better off buying 2 cans of dulce de leche to make sure you have enough. 
• If the sugar cinnamon mixture is not sticking, brush with melted butter before dredging in the sugar. 
• You can always add the filling of your choice to create your own version of this delicious hand pie – chopped nuts or slivered almonds would be great addition!
• You can add cream cheese to your cajeta for an even more rich and creamy flavor.

🧊 Freezing Instructions

Flash freeze the empanadas – Place an entire baking sheet with assembled uncooked empanadas. Cover with plastic wrap. Place it in the freezer. Once frozen solid (give it a minimum 2 hours), remove from freezer and wrap each empanada individually in plastic wrap. Place the empanadas in a freezer bag, removing as much air as possible. Store in the freezer for up to 4 months. Bake frozen (do not thaw) for 15 minutes at 375 degrees F.

More Empanada Recipes:

• Apple Empanadas
• Blueberry Empanadas
• Cheese Empanadas 
• Pineapple Empanadas
• Pumpkin Empanadas

Empanadas de Cajeta are made with soft dough, rich Mexican caramel filling, and a hint of cinnamon sugar. It’s a match made in heaven!

😋 Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest for my latest recipes and videos.}

Did you make this recipe? Please rate the recipe below