Description
Mexican Cajeta Coyotas are traditional Sonoran pastries filled with rich goat milk caramel and wrapped in a tender, buttery dough. These nostalgic treats are golden, flaky, and bursting with cajeta—perfect for a sweet snack, dessert, or to pair with coffee.
Ingredients
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2 cups all-purpose flour
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1 cup whole wheat flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup vegetable shortening
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1 cup brown sugar
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1/2 cup water
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1 teaspoon vanilla extract
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1 cup cajeta (goat milk caramel)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and salt.
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In a separate large bowl, cream softened butter, shortening, and brown sugar until light and fluffy.
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Gradually add dry ingredients to the creamed mixture, alternating with water and vanilla extract, until a smooth dough forms.
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On a floured surface, roll out the dough to about ¼ inch thick.
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Use a cookie cutter or glass to cut out circles.
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Spoon 1 tablespoon of cajeta into the center of half the circles.
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Top with remaining circles and press edges with a fork to seal.
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Carefully place on the prepared baking sheet.
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Bake for 15–18 minutes, until golden brown.
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Cool slightly before serving.
Notes
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Cajeta can be substituted with dulce de leche or thick caramel if preferred.
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For extra crispness, brush tops with egg wash before baking.
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