Empanadas De Cajeta Y Nuez Recipe 395

EMPANADAS DE CAJETA Y NUEZ RECIPE - (3.8/5)

Steps:

• Horno precalentado a 375F MODO DE PREPARARSE Mezclas los ingredientes para la masa, la harina el queso philadelphia y la mantequilla hasta obtener una masa, la pones en un recipiente cerrado por 5 minutos a reposar en el refrigerador. despues haces las bolitas de masa del tamano que desees, las aplastas con una tortillera o rodillo como se te haga mas facil, rellenas con la cajeta y la nuez, solo un poquito en el centro, no mucho porque se puede salir al momento de hornear, sellas las orillas y barnizas con el huevo batido, acomoda en una charola previamente engrasada y hornea a 375 f por 20 minutos, sacar del horno y espolvorear con azucar y canela. Esta misma masa la puedes utilizar para hacer empanadas de lo que mas te guste, de pina de fresa, de calabaza en fin!!!

CAJETA (CARAMEL) EMPANADAS RECIPE

Steps:

• Roll out the empanada dough and cut large circles with a large circle cutter or flip a bowl over and cut around it.
• Place a large spoon of cajeta in the middle of the dough. Fold the dough over and press firmly to close. Crimp the edges very well. This is super important to do it well or while it is baking, the cajeta will melt all over the pan.
• Mix the cinnamon and sugar together and roll each empanada gently pressing to coat both sides.
• Line a cookie sheet with parchment paper. Place on the cookie sheet and put in the refrigerator for 10 minutes.
• Preheat the oven to 375°. Place the pan in the oven and bake for 12 to 15 minutes. The empanadas will be a light brown on both sides when done.
• If the cajeta melts out, no worries, just open a bit and add some more before serving.

CAJETA PINEAPPLE EMPANADAS

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.