Pineapple Banana Crepas De Cajeta Recipes

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.

BANANA AND CAJETA LAYERED CREPES

Steps:

• Place the flour, sugar, 1/2 cup plus 2 tablespoons water, milk, butter, eggs and salt in a blender and process until smooth, about 5 seconds. Turn off the motor. With a rubber spatula, scrape down the sides of the blender, and blend the batter for 20 seconds longer. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled.
• Meanwhile, blend the cajeta, whipping cream and cream cheese in a clean blender until smooth. Set aside.
• Heat a crepe pan or nonstick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with butter and heat until the pan is hot but not smoking. Stir the batter and pour 1/4 cup of the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter. Loosen the edge of the crepe with a spatula, and cook the crepe until the top appears almost dry, about 1 minute. Flip the crepe, cook the other side lightly and transfer the crepe to a plate. Make crepes with all the remaining batter, brushing the pan lightly with butter as necessary.
• To assemble: On a 10-inch cake stand, or in a 9-inch glass pie dish, pour 1/4 cup cajeta cream into the center. Top with one crepe, more cajeta cream, sliced bananas and pecans. Repeat with remaining crepes, cream, bananas and pecans, finishing the last layer with bananas and pecans. Refrigerate until set, about 45 minutes. Serve cold.

TROPICAL PINEAPPLE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
• Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
• Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
• Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.

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.

CREPES WITH CARAMEL SAUCE AND TOASTED PECANS

Steps:

• For crepes:
• Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
• Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.
• For sauce:
• Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes. Remove from heat. Stir in Cognac.
• Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)
• Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve.

MEXICAN CAJETA - CARAMEL CREPES

Steps:

• In a frying pan, melt the caramel or Mexican cajeta or dulce de leche, and add the rum.
• Let boil for 3 - 5 minutes; then dip the tortillas, one at a time in the caramel, making sure to cover completely.
• Place two tortillas, folded into four parts on each plate, and add a scoop of coffee ice cream on each and sprinkle with shredded coconut.

BANANA PINEAPPLE DELIGHT

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

CREPAS DE CAJETA

Steps:

• In medium bowl, stir baking mix, milk and eggs with wire whisk or fork until blended.
• Heat 8-inch nonstick skillet over medium heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden on bottom. Turn; cook other side until golden brown. Stack crepes as removed from skillet, placing waxed paper between each.
• In small microwavable bowl, microwave the cajeta or dulce de leche on High about 30 seconds or until thin enough to drizzle.
• Fold each crepe in half, then in half again. For each serving, top 2 crepes with 2 tablespoons cajeta; sprinkle with pecans and powdered sugar.