Dessert: Mexico – Sonora – Empanadas de Cajeta (Cajeta Empanadas)

Serving Size: 12

Approximate Time

Prep 35 min

Cook 17 min

Additional 45 min

Total 1 hr

Ingredients

- 2 1/2 cups (315 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) fine sea salt
- 1 tsp (4 g) baking powder
- 6 tbsp (85 g) cold lard or vegetable shortening, cut into small cubes
- 2 tbsp (30 g) unsalted butter, cold and cubed
- 1 large egg, approx. 50 g (for dough)
- 1/3 cup (80 ml) ice water, plus more if needed
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cups (450 g) cajeta (goat milk caramel), room temperature or warmed slightly to pipe
- 1 large egg, approx. 50 g (for egg wash) beaten with 1 tbsp (15 ml) water
- 2 tbsp (30 g) melted butter (optional, for brushing after baking)
- 1/4 cup (50 g) granulated sugar (for sprinkling)
- 1 tsp (2.6 g) ground cinnamon (for sprinkling)
- 2 tbsp (15 g) powdered sugar (optional, for dusting before serving)

Instructions

Short Description:
Flaky, lightly sweetened baked empanadas filled with rich cajeta (goat milk caramel), finished with a cinnamon-sugar dusting. These small hand pies showcase the caramelized, slightly tangy flavor unique to Northern Mexico.

Regional Notes:
This Sonoran variation uses authentic cajeta—goat's milk caramel—rather than dulce de leche or milk caramel found in other regions. The pastry is made with cold lard (or shortening) for a distinctly flaky texture typical of Northern Mexican empanadas and is only lightly sweetened so the cajeta remains the star.

1. In a large bowl whisk together the flour, granulated sugar, salt, and baking powder until evenly combined.
2. Add the cold lard (or shortening) and cold butter to the flour mixture. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. In a small bowl whisk the egg for the dough with the vanilla and 1/3 cup (80 ml) ice water. Drizzle into the flour mixture and gently mix with a fork until the dough just comes together; add up to 2 tbsp (30 ml) more ice water only if the dough is too dry. Do not overwork.
4. Turn the dough onto a lightly floured surface, gather into a disc, flatten slightly, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours). Chilled dough yields a flakier crust.
5. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
6. Lightly flour work surface and rolling pin. Divide chilled dough into 12 equal pieces. Roll each piece into a 4 1/2 to 5 inch (11–13 cm) circle about 1/8 inch (3 mm) thick.
7. Warm the cajeta slightly if it is very stiff: place jar in a bowl of warm water for 5–10 minutes or microwave 15–20 seconds until pipeable. Transfer warmed cajeta to a small piping bag or use two spoons.
8. Place about 2 tbsp (30–40 g) cajeta in the center of each dough circle, leaving a 1/2 inch (12 mm) border. Be careful not to overfill.
9. Brush the edges with a little beaten egg wash, fold the dough over to form a half-moon, and press edges to seal. Crimp the edges with the tines of a fork or fold and pinch decoratively to ensure a tight seal.
10. Transfer empanadas to prepared baking sheets about 1 inch (2.5 cm) apart. Brush each empanada lightly with egg wash.
11. Bake in the preheated oven for 14–18 minutes, until the pastry is golden brown and puffed.
12. Remove from oven and immediately brush with melted butter if using. Mix granulated sugar and cinnamon, then sprinkle mixture over hot empanadas so it adheres.
13. Let empanadas cool on a rack at least 10 minutes—cajeta will be very hot; allow to set a bit before serving. Dust with powdered sugar if desired and serve warm or at room temperature.
14. Store any leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 5 days; rewarm briefly before serving.