Mexican cuisine · Desserts & Sweets

Empanadas de Cajeta

Puff pastry pockets filled with goat's milk caramel, baked golden brown and dusted warm with cinnamon sugar.

Ingredients · for 6 servings

• 2 sheets puff pastry (275 g each)
• 250 g cajeta (goat's milk caramel, or dulce de leche as a substitute)
• 50 g pecans
• 1 egg for brushing
• 3 tbsp cinnamon sugar
• 1 pinch salt
• 1 tbsp flour for dusting

Instructions

1. Finely chop the pecans, mix with the cajeta and a pinch of salt, and chill the filling for 15 min. so it won't leak out during shaping.
2. Roll out the puff pastry on a lightly floured surface and cut out circles about 11 cm in diameter with a bowl; stack the scraps once and re-roll them.
3. Place 1 heaping tsp of filling on the lower half of each circle, leaving a 1.5 cm border free.
4. Brush the edges thinly with beaten egg, fold into half-moons, and press the edges firmly all around with a fork — this keeps the caramel from escaping while baking.
5. Place the empanadas on a parchment-lined baking sheet, brush with the remaining egg, prick twice, and bake at 200°C (top/bottom heat) for 18-20 min. until puffed and golden brown.
6. Dust the hot pockets with cinnamon sugar while still on the sheet and let rest for 10 min. before serving warm.