Dessert: Mexico – Nuevo Leon, Northern Mexico – Empanadas de Cajeta (Goat-Milk Caramel Empanadas)

Serving Size: 12

Approximate Time

Prep 40 min

Cook 22 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cut into small cubes
- 1/2 cup (113 g) cold lard, cut into small cubes
- 1 large egg (for dough)
- 3 tbsp (45 ml) sour cream (or Mexican crema)
- 2–3 tbsp (30–45 ml) ice water, as needed
- 1 large egg + 1 tbsp (15 ml) water (for egg wash)
- 1 1/2 cups (360 ml) cajeta (goat-milk caramel), thick and spoonable (store-bought or homemade; see optional)
- 1/4 cup (50 g) granulated sugar
- 1 tsp (2.5 g) ground cinnamon
- Optional for serving: powdered sugar
- Optional — small batch homemade cajeta:
  - 2 cups (480 ml) goat's milk
  - 3/4 cup (150 g) granulated sugar
  - 2 tbsp (25 g) brown sugar
  - 1/8 tsp (0.5 g) baking soda
  - 1 tbsp (14 g) unsalted butter
  - 1/2 tsp (2.5 ml) vanilla extract

Instructions

Short Description:
Flaky, sweet turnovers filled with cajeta (goat-milk caramel), baked until golden and finished with a dusting of cinnamon sugar — a beloved Nuevo Leon dessert treat.

Regional Notes:
This Nuevo Leon version uses cajeta (a goat-milk caramel local to northern Mexico) as the sole filling and leans on a flaky lard-and-butter pastry common in the region. Unlike some fruit or savory empanadas found elsewhere, these focus on the rich, slightly tangy caramel flavor from goat's milk that defines northern Mexican versions.

1. If making homemade cajeta: combine goat's milk, granulated sugar, brown sugar, and baking soda in a heavy-bottomed saucepan over medium heat. Stir until sugar dissolves, then reduce to a low simmer. Cook, stirring frequently and scraping the bottom, until the mixture reduces and thickens to a spoonable caramel, about 45–60 minutes. Stir in butter and vanilla, cool. (If using store-bought cajeta, skip to step 2.)
2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. Add cold butter and cold lard to the flour mixture. Using a pastry cutter or your fingertips, cut or rub the fats into the flour until the mixture resembles coarse crumbs with some pea-sized bits of fat remaining (this yields a flaky texture).
4. In a small bowl, beat 1 large egg with the sour cream. Add the egg-sour cream mixture to the flour mixture and gently fold until a shaggy dough forms. Add ice water, 1 tbsp at a time, only as needed to bring the dough together so it holds when pressed. Do not overwork.
5. Turn the dough onto a lightly floured surface, press into a disc, wrap in plastic, and refrigerate at least 30–45 minutes (chilling helps flakiness and makes rolling easier).
6. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll chilled dough to about 1/8 inch (3 mm) thickness. Cut into 5-inch (12–13 cm) circles — you should get about 12 circles (re-roll scraps as needed).
8. Place 1 to 1 1/2 tbsp (15–22 ml) of cajeta in the center of each circle. If your cajeta is very runny, chill it briefly so it holds shape; avoid overfilling to prevent leaking.
9. Beat the remaining whole egg with 1 tbsp (15 ml) water for egg wash. Brush the edge of each circle with egg wash, fold the dough over the filling to form a half-moon, then press the edges to seal. Crimp with the tines of a fork or fold/pleat the edge decoratively. Optional: cut a tiny vent slit on top of each empanada.
10. Transfer empanadas to prepared baking sheets, spacing about 1 inch (2.5 cm) apart. Brush tops with egg wash.
11. Bake in the preheated oven until golden brown, about 18–22 minutes, rotating the pans halfway through for even color.
12. While still warm, combine 1/4 cup (50 g) granulated sugar with 1 tsp (2.5 g) ground cinnamon. Sprinkle or lightly dust the cinnamon sugar over the hot empanadas. Let cool slightly; serve warm or at room temperature. Dust with powdered sugar if desired.