Empanadas de Cajeta


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.

Prepare the dough


Transfer the dough to a lightly floured surface and knead for a few seconds. Roll into a log.

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.

Roll out the dough balls


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.

Assemble the 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.

Mix cinnamon and sugar


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

Coat the empanada


You can add cream cheese to your cajeta for an even more rich and creamy flavor.

Serve and enjoy!

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