Dessert: Mexico – Coahuila, Northern Mexico – Empanadas de Cajeta (Cajeta-filled Empanadas)

Serving Size: 12

Approximate Time

Prep 50 min

Cook 25 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 2 1/4 cups (280 g) all-purpose flour
- 3 tbsp (38 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 1 tsp (4 g) baking powder
- 6 tbsp (84 g) cold lard (or vegetable shortening), cut into small pieces
- 4 tbsp (56 g) cold unsalted butter, cut into small cubes
- 5–6 tbsp (75–90 ml) ice water
- 1 large egg (approx. 50 g), beaten (for egg wash)
- 1 1/4 cups (300 g) cajeta (goat-milk caramel), room temperature or slightly warmed
- 2 tbsp (15 g) all-purpose flour for dusting
- 2 tbsp (25 g) granulated sugar + 1 tsp (2 g) ground cinnamon, mixed for sprinkling
- Optional: 1/2 tsp (1 g) ground cinnamon to stir into cajeta if you like a spiced filling

Instructions

Short Description:
Hand-sized flaky empanadas filled with rich cajeta (goat-milk caramel), baked until golden and finished with a cinnamon-sugar dusting for a sweet Northern Mexican treat.

Regional Notes:
This Coahuila variation highlights cajeta, a goat-milk caramel prized in northern Mexico, as the exclusive filling; the dough uses cold lard plus butter for a distinctly flaky, lightly sweet pastry common to the region. These empanadas are typically baked rather than fried, which keeps the pastry delicate and lets the cajeta shine.

1. In a large bowl whisk together the flour, sugar, salt, and baking powder until evenly combined.
2. Add the cold lard 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 bits remaining.
3. Sprinkle 3 tablespoons (45 ml) of ice water over the mixture and gently stir. Add more water, 1 tablespoon (15 ml) at a time, until the dough just comes together when pressed. Do not overwork.
4. Turn the dough onto a lightly floured surface and gather into a disk. Divide into two disks, flatten slightly, wrap in plastic, and chill at least 30 minutes (longer is fine).
5. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
6. On a lightly floured surface, roll one chilled disk to about 1/8 inch (3 mm) thickness. Use a 4 1/2 inch (11 cm) round cutter (or a bowl) to cut out 6 rounds; repeat with the second disk to make about 12 rounds total.
7. If the cajeta is very thick, warm it briefly in a small saucepan over very low heat or in short bursts in a microwave until spoonable; stir to smooth. If using, mix in the 1/2 tsp ground cinnamon.
8. Place about 1 heaping tablespoon (15–20 g) cajeta in the center of each dough round, keeping a 1/2 inch (1.5 cm) rim clear. Lightly brush the rim with a little beaten egg or water.
9. Fold each round in half to form a half-moon and press the edges to seal. Crimp edges with the tines of a fork for a tidy seal and decorative edge.
10. Transfer empanadas to the prepared baking sheets. Brush each top lightly with beaten egg for a golden finish.
11. Bake in the preheated oven for 18–22 minutes, rotating the pans once, until the pastry is puffed and deep golden brown.
12. Remove from oven and transfer to a wire rack. While still warm, sprinkle with the cinnamon-sugar mixture so it adheres to the egg-washed surface.
13. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days; rewarm briefly before serving if desired.