EMPANADAS DE CAJETA Y NUEZ RECIPE - (3.8/5)
Provided by lily_bones
Number Of Ingredients 6
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!!!
EMPANADAS DE CAJETA
Provided by Vianney Rodriguez
Time 50m
Number Of Ingredients 8
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
These crisp and buttery confections are filled with cajeta, a delicious caramel-like spread made with goat's milk. Perfect for dunking in coffee or satisfying a sweet tooth!
Provided by Christa
Categories Costa Rican Recipes
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 427 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 13 grams sodium, Sugar 4 grams sugar, TransFat 4 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
EMPANADITAS DE NUEZ Y CAJETA
Steps:
- Amasar en el orden, harina, azucar, sal, manteca hasta que no quede con bolitas, ponerle el refresco o la cerveza poco a poco hasta formar una masita manejable con las manos, hacer suficientes bolas de masa como sea necesario, extender la masa con un rodillo y hacer circulos pequenos con la boca de un vaso sobre la masa ya destendida, mezclar la cajeta con el huevo y la nuez, vertir en el centro de cada circulo que hayamos hecho, doblar a la mitad, podemos sellar con un huevo batido. Para cerrar bien la empanada podemos presionar con un tenedor pequeño, pica la empanada en el centro con un palillo, hornear 25 minutos o hasta que doren un poco, al instante, asi calientitas revolcarlas en el azucar con la canela inmediatamente hasta que queden bien cubridas con el azucar.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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