Dessert: Mexico – Tamaulipas (Gulf Coast Mexico) – Empanadas de Cajeta (Cajeta-Filled Empanadas)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 22 min

Additional 1 hr 15 min

Total 2 hrs 17 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1/3 cup (75 g) chilled lard or vegetable shortening (optional for extra flakiness)
- 1 large egg (approx. 50 g) for dough
- 2–4 tbsp (30–60 ml) ice water, as needed
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cups (450 g) cajeta (goat's milk caramel), preferably thick regional cajeta
- 1/2 tsp (1 g) ground cinnamon (optional, to stir into cajeta)
- 1 large egg (approx. 50 g) + 1 tbsp (15 ml) water for egg wash
- 1/4 cup (50 g) granulated sugar + 1 tsp (2 g) ground cinnamon, for sprinkling
- 2 tbsp (15 g) powdered sugar for finishing (optional)

Instructions

Short Description:
Baked empanadas with a flaky, slightly sweet pastry filled with thick cajeta (goat's milk caramel) and finished with a cinnamon-sugar dusting — a classic dessert from Tamaulipas' Gulf Coast where local goat's milk cajeta is prized.

Regional Notes:
This Gulf Coast/Tamaulipas version highlights local cajeta made from goat's milk, which is richer and slightly tangier than cow-milk caramel used elsewhere. The empanadas are baked (not fried) to a golden, flaky crust that balances the creamy cajeta filling typical of the region.

1. In a large bowl whisk together 3 cups (360 g) flour, 1/4 cup (50 g) sugar, and 1/2 tsp (3 g) salt.
2. Add 1/2 cup (113 g) cold butter and 1/3 cup (75 g) chilled lard or shortening; cut in with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
3. In a small bowl beat 1 large egg (approx. 50 g) with 1 tsp (5 ml) vanilla. Add egg mixture to flour mixture and stir briefly; add 2–4 tbsp (30–60 ml) ice water a tablespoon at a time only until dough just comes together.
4. Turn dough onto a lightly floured surface, gather into a disc, divide in half, and flatten each into a 1-inch-thick disc. Wrap in plastic and chill at least 30 minutes (up to 2 hours).
5. Meanwhile, check the cajeta: if it is very runny, place 1 1/2 cups (450 g) cajeta in a small saucepan and simmer over low heat, stirring constantly, until it thickens slightly (3–8 minutes). Remove from heat and stir in 1/2 tsp (1 g) ground cinnamon if using. Let cool to room temperature so it holds shape.
6. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface roll one dough disc to about 1/8–1/4 inch (3–6 mm) thickness. Using a 4.5 in (11–12 cm) round cutter, cut rounds (you should get about 12–14 rounds total from both discs).
8. Place rounds on a parchment-lined sheet. Spoon 1 to 1 1/2 tbsp (15–22 g) cooled cajeta in the center of each round — do not overfill. Lightly brush the edge with water or egg wash.
9. Fold each round over to form a half-moon and press edges together to seal. Crimp the edge with a fork for a tight seal and to create the traditional edge. Cut a small 1/4 in (6 mm) slit on top of each to vent steam.
10. Whisk 1 large egg (approx. 50 g) with 1 tbsp (15 ml) water for egg wash. Brush each empanada lightly with egg wash. Mix 1/4 cup (50 g) sugar with 1 tsp (2 g) cinnamon and sprinkle a light dusting over the empanadas.
11. Bake in the preheated oven for 18–22 minutes, rotating pans halfway, until the empanadas are evenly golden brown and the filling bubbles slightly through vents.
12. Transfer to a wire rack and cool 10–15 minutes to allow the filling to set. Dust with 2 tbsp (15 g) powdered sugar if desired and serve warm or at room temperature.