Wednesday, February 1, 2012

Apple Cajeta Empanadas

Craving Empanadas, I really wanted to make something different. I had some Fuji apples that weren't too great for eating plain (a bit watery) so I decided to try turning them into something caramely. Not wanting to actually make caramel sauce, I had some cajeta in the pantry which would do just perfect!

Cajeta is from my childhood and is actually a Mexican version of caramel. It's caramel sauce made from goats milk. It definitely has a stronger taste than regular caramel sauce, but it's one I've always loved.

This recipe is experimental...meaning it needs some further refinement, but really, I ate two of them at my taste testing and didn't even realize, so its pretty good as is.

Apple Cajeta Empanadas by Mamma Mary
Makes 12-6" Empanadas

Empanada Dough:
3 C Flour
1 Tsp Salt
3 Tsp Ultrafine Sugar
3 Tbsp + 1 Tsp Shortening
1/2 C Ice Water
1 Egg + 1 Egg White (save Egg Yolk for Wash below)
1 Tsp White Wine Vinegar

-Measure 1/2 C Water (in a 1 C measuring glass) and place in freezer
-In a large bowl whisk Flour, Salt & Sugar. Cut in Shortening with a pastry knife (or fork). Make well in center.
-Remove Water from freezer and whisk in remaining ingredients, then pour into flour well.
-Mix dry & wet ingredients until ball forms then wrap in plastic and refrigerate for 1 hour.

2 lbs Apples (Peeled & Diced 1/4")
2 Tbsp Lemon Juice
1/2 C Cajeta
1/2 C Dark Brown Sugar
1/4 C Water
3 Tsp Corn Starch
1 Tsp Pie Spice
1 Tbsp Butter

-Mix Apples & Lemon Juice, place in a medium pot with remaining ingredients and bring to a boil, then simmer for 45 mins occasionally stirring.

Assembly Ingredients:
1 Egg Yolk mixed with 3 Tbsp Water

-Cut dough into 4 parts then roll 1 out onto floured surface.
-Cut desired size disks from dough.
-Fill middle of disks with filling, brush edges with Egg Wash and fold over.
-Crimp edges with fork.
-Bake at 350 for 20 mins (rotating half way) then cool on racks.

Optional Glaze:
1 C Powder Sugar
2 Tbsp Milk (room temp)
1/4 Tsp Vanilla

-Whisk Sugar, Milk & Vanilla in small bowl then glaze over slightly cool (or completely cooled) empanadas.


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