Cajeta Empanadas Food

SWEET AND EASY PINEAPPLE EMPANADAS

Steps:

• Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. Unfold 1sheet of puff pastry on lightly floured surface. Using a 3-inch cookie cutter or a 3-inch diameter can with the top removed, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet. Put a scant teaspoon of cajeta in center of each round. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple. Brush the edge of each circle with the egg mixture and enclose each empanada into a half moon. Crimp the edges with fork. Transfer to prepared baking sheet and brush each empanada with the egg mixture. Crimp edges with fork.Transfer the empanadas to the prepared baking sheet and brush them with the egg mixture. Sprinkle with demarara sugar and bake until golden brown, about 25 to 30 minutes. Transfer the empanadas to a serving platter and serve warm.

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.

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.