Thursday, October 8, 2015

Caramel Empanadas--Empanadas de Cajeta

These pregnancy cravings have me all over the place. Sometimes it's spicy foods, sometimes it's sweet foods, today it's Caramel Empanadas (empanadas de cajeta). I thought this would be an appropriate post with all the holidays coming up.

These are great for holiday parties. I typically only make them during the holiday season because they make so many. This would be especially great if you are attending any Day of the Dead festivities in a couple weeks.

These are deceptively easy to make and will have all your friends impressed at your knowledge of traditional foods from other cultures!

Authentic Caramel Empanadas recipe- receta de empanadas de cajeta


  • 1 package cream cheese (8oz)
  • 2 pounds flour
  • 1 can La Lechera brand Dulce de Leche
  • 1 pound butter, unsalted (softened)
  • 2 egg yolks
  • cinnamon sugar to coat


  1. Beat butter & cream cheese until smooth.
  2. Gradually add flour to butter/cream cheese mixture.
  3. Once mixed, knead dough (masa) with hands for 5 minutes.
  4. Roll into small balls (golf ball size-masa should make about 5 dozen), set aside.
  5. For filling: mix 1 can Dulce de Leche with 2 egg yolks [this keeps filling from leaking out of empanadas].
  6. Using a Tortilla Press or rolling pin, flatten ball into a circle slightly larger than the palm of your hand.
  7. Once flattened, add about 1 spoonful Dulce de Leche (caramel) mixture to center. 
  8. Fold circle in half.
  9. Gently press edges of semi circle together with your fingertips.
  10. To seal the empanadas, starting at one corner, use your fingers to fold the edge over about a half inch at a time, allowing folds to overlap until you reach the other side. [If I didn't explain this step well enough, here is a great youtube video that demostrates how to seal them]
  11. Bake at 350* for 45 minutes
  12. Remove from oven and toss in cinnamon sugar
Serving Size: 1 empanada
Macros: 11.7 g fat, 13.3 g carbs, 2.2 g protein 

Alternative Fillings:

  • any canned pie filling (using the fruit only, none of the syrup it sits in)
  • for pumpkin: 15 oz pureed pumpkin, 1 egg yolk, 1/2 c sugar, 1/2 tbs cinnamon, 1/8 tsp salt, 1/8 tsp ground anise

Side Note: This does make a ton! So I definitely recommend either halving the recipe or making sure you are taking it to an event where they will all get eaten! Enjoy =)

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