CAJETA EMPANADAS
Steps:
- Add the shortening to a glass bowl and microwave for 45 seconds to 1 minute to melt the shortening. Add the warm water, granulated sugar and vanilla, stir to dissolve the sugar slightly.
- In a separate bowl, combine the flour, baking powder, cinnamon and salt. Gradually add the flour mixture to the wet ingredients until the dough forms. Make 24 dough balls, cover with plastic wrap and set aside for 30 minutes.
- Preheat oven to 375°F.
- Line two baking sheets with parchment paper and set aside. In a shallow bowl, combine the raw sugar and the crushed pecans.
- Using a tortilla press lined with plastic, flatten the dough balls, one at a time, and fill with about 1 1/2 tablespoons of cajeta. You could also use a flat-bottomed plate to flatten the dough balls. Using the plastic to help you, gently fold over and pinch the edges to seal the empanada. Fold the dough over slightly as you pinch. Keep the dough balls covered so that they don't dry out.
- Roll the empanadas into the sugar and pecan mixtures, patting down slightly so the sugar sticks on each side. Transfer the empanadas to the baking sheets.
- Bake for 20 to 25 minutes or until slightly golden brown. You may have to bring the bottom pan up and bake an extra few minutes after top pan is done. It's likely that some of the cajeta will leak out while baking. Cool slightly before serving. Enjoy warm or at room temperature. Cool completely before storing in an airtight container. The shelf life is 3 to 5 days.
Nutrition Facts : ServingSize 1 Serving
CAJETA PINEAPPLE EMPANADAS
Provided by Marcela Valladolid
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface and cut out four 4-inch circles.
- Beat the egg with 1 tablespoon water in a small bowl. Place 1/2 teaspoon cajeta in the center of each circle. Top each with some grated cheese and a few pieces of pineapple. Brush the edge of each circle with the egg wash and fold in half to form a half-moon. Crimp the edges with fork.
- Transfer the empanadas to the prepared baking sheet, brush with the remaining egg wash and sprinkle with the demerara sugar. Bake until golden brown, about 30 minutes.
EMPANADAS DE CAJETA
These crisp and buttery confections are filled with cajeta, a delicious caramel-like spread made with goat's milk. Perfect for dunking in coffee or satisfying a sweet tooth!
Provided by Christa
Categories Costa Rican Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Combine the flour and margarine in a large bowl, mixing thoroughly with a stand mixer or with your hands.
- Add the cream bit by bit, mixing the empanada dough until sticky but not watery.
- On a floured surface, take chunks of the dough and roll them into balls that are about 1 and ½ inches wide.
- Place plastic sheets or bags onto your empanada or tortilla press. This way, the dough won't stick to the metal surface.
- Place a dough ball in the middle of the press and press until a circle is formed. Move the flattened disc aside, and repeat the process until all of the dough has been made into circles.
- At this point, you can go ahead and preheat your oven to 375 degrees Fahrenheit.
- Lay out your dough circles, and place about one tablespoon of cajeta in the center of each circle. You want to be careful not to add too much cajeta, or it will melt and run out of the empanadas as they bake.
- On a lightly floured surface, close the empanadas by folding them over the cajeta dollops and then securing the seam by making marks around the edge with your fork.
- Brush the empanadas with the egg wash and place them on a lightly floured baking sheet (or one covered with parchment paper). Bake for 20- 30 minutes or until just golden brown.
- Some people sprinkle the empanadas with granulated sugar before serving, but that's more common in Mexico.
Nutrition Facts : Calories 427 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 13 grams sodium, Sugar 4 grams sugar, TransFat 4 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CAJETA (CARAMEL CANDY)
I was looking through an old Mexican cookbook I have and found this recipe. For those of you who have made Miss Annie's Chocolate Flan Cake without cajeta, please try it with. I have made it both ways and the cajeta is definitely richer. This is also called Leche Quemada (burnt milk), though, in fact, the milk is not burned, but cooked to a soft caramel. In addition to using for the cake, this can be spread on bread, biscuits or as a topping for ice cream.
Provided by PaulaG
Categories Sauces
Time 1h45m
Yield 4 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
- In the remaining quart of milk, stir in the soda and place in another saucepan.
- Add the cinnamon stick and bring to boil.
- Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
- When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
- Cool slightly; then pour into a glass container and chill.
- Please note that the cooking times and yield are approximate.
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CARAMEL APPLE EMPANADAS {WITH CAJETA OR DULCE DE LECHE}
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5/5 (8)Total Time 1 hr 50 minsCategory Pastries & MoreCalories 198 per serving
- Cream together cream cheese and butter until smooth and completely incorporated. Add flour and salt then mix until a dough is formed. Bring it together into a ball, then flatten into a small disk. Wrap in plastic wrap and refrigerator for at least a half hour.
- Meanwhile cook apples and cajeta over medium heat until the apples are softened. Chill until ready to use.
- Cut dough into two parts, then roll the first part out to about 1/8-inch thick. Cut into 4 inch circles and place a rounded Tablespoon of chilled apple mixture in the center. Run a wet finger around the edge of the dough and then fold the dough in half. Crimp the edges to seal and place on a greased or lined baking sheet. Place baking sheet in refrigerator for at least 20 minutes.
- Preheat your oven to 375°F. Beat together the egg with a couple of teaspoons of water. Brush over chilled empanadas and then sprinkle with cinnamon sugar. Bake for about 15 minutes or until golden and crispy.
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