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An empanada covered with cinnamon sugar cut in half to see the caramel filling.
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Cajeta (Caramel) Empanadas Recipe

These creamy, delicious Mexican caramel-filled empanadas make sweet, hand-held treats. The Mexican Caramel is sweet and sticky on the inside and then the empanada crust is covered with cinnamon sugar for extra goodness.
Course Dessert
Cuisine Mexican
Keyword Cajeta Empanadas, Caramel Empanadas, Empanadas, Empanadas De Cajeta, Mexican Caramel Empanadas
Prep Time 15 minutes
Cook Time 15 minutes
Chill time 10 minutes
Total Time 40 minutes
Servings 8
Calories 246kcal
Author Michele @ Flavor Mosaic

Ingredients

Instructions

  • Roll out the empanada dough and cut large circles with a large circle cutter or flip a bowl over and cut around it.
    rolling out empanada dough
  • 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.
    Close up of caramel sitting on top of empanada dough.
  • Mix the cinnamon and sugar together and roll each empanada gently pressing to coat both sides.
    Overhead view of empanada dough on a cutting board with a small bowl of sugar with cinnamon and a bottle of caramel topping all on a white marble counter.
  • Line a cookie sheet with parchment paper. Place on the cookie sheet and put in the refrigerator for 10 minutes.
    One unbaked caveat empanada in a bowl filled with cinnamon sugar. The rest of the empanadas are sitting on a parchment paper covered baking pan.
  • 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.
    Cajete empanadas on a white plate with an aqua napkin on a white marble counter.
  • If the cajeta melts out, no worries, just open a bit and add some more before serving.
    Platter of cajete empanadas with one empanada cut in half to see the caramel filling.

Video

Notes

  • Be sure to use parchment paper for the cookie sheet or the cajeta will make a very big sticky mess! 
  • If you do not crimp the edges well, the filling will leak out. Not good! 
  • Store the leftovers in an airtight container for up to five days. You can store them at room temperature for a few days before transferring to the refrigerator. 

Nutrition

Calories: 246kcal | Carbohydrates: 52g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 303mg | Potassium: 25mg | Fiber: 3g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg