All-purpose flour Salt Unsalted butter chilled and cubed Vegetable shortening chilled Ice cold water Ground cinnamon
Cajeta (or dulce de leche) Egg (for egg wash) Water (for egg wash) Sugar Cinnamon freshly ground, preferred Butter melted (for coating)
In a large bowl, add the flour. Cut the butter into the flour, add the salt, cinnamon, and water. Add the water, little by little until the dough comes together. Cover and let rest for 1 hour.
Transfer the dough to a lightly floured surface and knead for a few seconds. Roll into a log.
Slice into 12 equal sections and make small dough balls. Roll out the dough ball to about 4 inches in diameter.
Spoon out cajeta onto the empanada disk. Brush a light coat of egg wash around one half of the inside edge of the empanada. Fold over to form a half-moon shaped empanada.
Brush the top with egg wash. Place these caramel empanadas onto parchment-lined baking sheets. Refrigerate for 1 hour. Bake in a preheated 375-degree oven for 15 minutes.
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.
You can add cream cheese to your cajeta for an even more rich and creamy flavor.