Empanadas De Cajeta Recipes

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.

EMPANADAS DE CAJETA Y NUEZ RECIPE - (3.8/5)

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

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

Steps:

• DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
• AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
• Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
• Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

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.

EMPANADAS DE PINA (PINEAPPLE PASTRY COOKIES)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl.
• Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.)
• Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet.
• Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.

EMPANADAS DE CAJETA

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.

CHILEAN-STYLE CHEESE EMPANADAS (FRITAS DE QUESO)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
• Gently mix the vegetable shortening into the flour.
• Place the milk and water in a saucepan and heat until almost boiling.
• Stir the hot liquid into the flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, or add more flour if the mixture is too wet and sticky.
• Knead dough gently until well mixed and homogenous.
• Divide dough into 16 portions, and roll each piece into a ball. Let the dough rest for 5 minutes.
• Grate or finely chop cheese.
• Roll each ball of dough into a 6- to 7-inch circle.
• Place 1 ounce of cheese in the center of each dough circle.
• Fold the dough in half over the cheese to form a semicircle.
• Press down firmly along edges to seal.
• Roll the edge inward over itself and press down again to seal.
• Crimp edge decoratively with a fork, pressing to seal.
• In a deep-sided skillet, pot, or deep-fat fryer, heat several inches of vegetable oil to 350 F. Fry empanadas in batches, turning at least once, until golden brown.
• Drain empanadas on paper towels.
• Empanadas can be kept warm in a 200 F oven for up to 1 hour before serving. Serve warm.