Empanadas De Cajeta Recipes

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.

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.

EMPANADAS DE CAJETA

Steps:

• Preheat oven to 375 degrees and lightly grease a baking sheet.
• In a mixer bowl combine cream cheese and butter until well blended.
• Scrap down sides to fully incorporate.
• Add the flour and salt. Mix well.
• Turn the dough out onto a lightly floured surface and gently knead for about 1 minute.
• Wrap in plastic wrap and refrigerate for at least 20 minutes.
• On a lighlty floured surface, roll out dough to 1/4 inch thick.
• Divide dough and roll out each piece to 1/8 inch thick.
• Using a glass, circle cookie cutter or knife cut desired rounds.
• Larger for empanadas or smaller circles for empanaditas.
• Add cajeta with spoon.
• Fold over dough and seal or crimp tightly with fingers or fork.
• Arrange on baking sheet and place in fridge for 20 minutes (helps to prevent cajeta from seeping)
• Brush tops with egg wash.
• Combine sugar and cinnamon and sprinkle over empanadas.
• Bake 12- 17 minutes for larger empanadas/ 10-13 for empanditas, rotate pan

EMPANADAS DE CAJETA

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.

EMPANADAS

Steps:

• DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
• AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
• Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
• Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

CREPAS DE CAJETA

Steps:

• TO MAKE THE CREPES, combine all the ingredients in a blender and blend until smooth. Refrigerate for 1 hour and blend again before using.
• Heat a small nonstick pan (about 8 inches) over medium heat and brush lightly with butter. Ladle or pour about 1/4 cup of the batter into it, tilting it all around to coat the bottom (the crepes should be thin but not completely see-through). Cook until the top is a nice golden color, flip carefully with a spatula, and cook until the second side is browned, 2 minutes total. Transfer to a plate and repeat to use up all the batter. When all the crepes are stacked up, separate them one by one and stack them again (this is to prevent sticking). The crepes can be made ahead of time and cooled, wrapped well in plastic, and frozen for up to 1 month. Let thaw before proceeding with the recipe.
• TO MAKE THE CARAMEL SAUCE, melt the butter in a large pan over medium heat until it begins to turn a slight brownish color and gives off a nutty aroma. Add the cajeta and milk and cook until bubbly and thickened, 3 to 5 minutes. Remove from the heat, add the brandy, and return to the heat, tilting the pan slightly to light the alcohol and burn it off (be careful). Add the crepes, one by one, submerging them in the sauce and folding them in half and then in half again so they look like triangles (alternatively, you can form the triangles beforehand and then submerge in the sauce or pour the sauce over them, but if you fold them once they are in the cajeta, you will ensure that they are evenly coated). Place about 3 on each plate and top with some of the toasted pecans.