I like making these cajeta-filled Mexican sweet empanadas when I want a cozy dessert that feels traditional and comforting. The dough turns golden and lightly crisp, while the cajeta inside stays soft, sticky, and rich. Every bite gives me that perfect balance between flaky pastry and sweet caramel flavor.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, reliable, and made with basic ingredients I usually already have at home. I also like that these empanadas are baked, not fried, which keeps them lighter while still feeling indulgent. They are easy to share and always disappear quickly once they come out of the oven.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dough
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1 large egg
1/4 cup milk
For the filling
1 cup cajeta
For finishing
1 large egg, beaten (for egg wash)
1 to 2 tablespoons sugar, optional for sprinkling
Directions
I begin by combining the flour, sugar, and salt in a large bowl. I add the cold butter and work it in with my fingertips until the mixture looks crumbly. I then mix in the egg and slowly add the milk until the dough comes together and feels soft but not sticky.
I shape the dough into a disk, wrap it, and let it rest in the refrigerator for about 15 minutes. After resting, I roll the dough out on a floured surface until it is thin. I cut it into circles using a round cutter or a glass.
I place about one tablespoon of cajeta in the center of each circle. I fold the dough over the filling to form a half-moon shape and press the edges together with a fork to seal.
I arrange the empanadas on a lined baking sheet, brush the tops with beaten egg, and sprinkle a little sugar on top if I want extra sweetness. I bake them in a preheated oven at 350°F (180°C) for 18 to 20 minutes, until they are golden and lightly crisp.
Servings And Timing
I usually get 12 empanadas from this recipe.
Prep time takes about 25 minutes, baking time is around 20 minutes, and the total time is approximately 45 minutes.
Storage/Reheating
I store any leftover empanadas in an airtight container at room temperature for up to one day or in the refrigerator for up to three days. When reheating, I place them in the oven for a few minutes until warmed through to keep the pastry crisp.
FAQs
Can I use dulce de leche instead of cajeta?
I sometimes substitute dulce de leche when cajeta is not available, and it works very well.
Can I make these empanadas ahead of time?
I like preparing and shaping them ahead of time, then baking them fresh when I’m ready to serve.
Why did my empanadas open while baking?
I find this happens when they are overfilled or not sealed tightly enough around the edges.
Can I freeze these empanadas?
I freeze them unbaked on a tray, then transfer them to a freezer-safe bag and bake them straight from frozen.
Are these empanadas very sweet?
I find them nicely balanced, but I sometimes reduce the sugar topping if I want a milder sweetness.
Conclusion
I keep this cajeta-filled Mexican sweet empanada recipe on hand because it is easy, satisfying, and full of comforting flavor. Whether I serve them warm for dessert or enjoy one later with coffee, they always feel like a special homemade treat.
Cajeta-filled Mexican sweet empanadas are tender, golden pastries filled with rich caramel-like cajeta. These baked treats are lightly crisp outside and sweetly gooey inside, perfect for dessert or snacking.
Total Time:45 minutes
Yield:12 empanadas
Ingredients
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg
1/4 cup milk
1 cup cajeta
1 large egg, beaten (for egg wash)
1 to 2 tablespoons sugar, optional for sprinkling
Instructions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, mix flour, sugar, and salt. Add cold butter and work it in with fingertips until crumbly.
Add the egg and gradually mix in milk until a soft, non-sticky dough forms. Shape into a disk, wrap, and chill for 15 minutes.
On a floured surface, roll out the dough thinly. Cut into circles using a cutter or glass.
Place 1 tablespoon of cajeta in the center of each circle. Fold into a half-moon and seal edges with a fork.
Arrange on baking sheet, brush tops with beaten egg, and sprinkle sugar if desired.
Bake for 18–20 minutes or until golden and crisp. Cool slightly before serving.
Notes
You can substitute cajeta with dulce de leche.
Seal edges well to prevent filling from leaking during baking.
Chill dough for easier handling and flakier texture.
