MEXICAN CAJETA APPLE EMPANADAS
60 Min
8-10 Portions
Medium level
Ingredients
For Filling:
- 1 medium apple, peeled, cored and finely diced
- 1/3 cup cajeta
- 1/2 tbsp brown sugar
- 1/2 tsp cinnamon
- A splash of Vainilla Molina
- 2 tbsp cornstarch mixed with 1 tbsp water (to thicken juices released by apples)
For Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water (Plus 1–2 extra tbsp if needed)
For Topping:
- 1 egg, beaten (for egg wash)
- Granulated sugar or cinnamon-sugar
Directions
1. Make filling: In a small skillet, combine diced apples, cajeta, brown sugar, cinnamon, a splash of Vainilla Molina and cornstarch. Cook over medium heat for 3–5 minutes, until the apples soften slightly and release their juices. Let cool completely before using.
2. In a large bowl, mix flour and salt. Cut in cold butter until crumbly, then mix in cold water just until a dough forms. Wrap and chill for 30 minutes.
3. Roll dough to 1/8-inch thickness and cut 4–5-inch circles. Spoon cooled filling in center, fold into a half-moon and seal edges. Cut a small steam vent on top.
4. Preheat oven to 375°F. Place empanadas on a parchment-lined baking sheet, brush with egg wash and sprinkle with cinnamon sugar.
5. Bake for 25–30 minutes or until golden and crisp. Enjoy!
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