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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
