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Authentic Mexican Carmelitas: Flaky Layered Caramel Pastries

Close-up of a flaky, layered slice of carmelitas with gooey caramel filling.
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Make traditional Mexican Carmelitas, a buttery, flaky pastry filled with rich cajeta (dulce de leche). This recipe provides straightforward steps for creating these classic Mexican baked goods at home.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1/2 cup ice water
  • 1 1/2 cups cajeta (dulce de leche)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 1 hour.
  3. Roll the Dough: On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8 inch thick.
  4. Fill the Pastries: Spread the cajeta evenly over the surface of the dough, leaving a 1-inch border on all sides. Sprinkle with chopped nuts, if using.
  5. Shape and Cut: Starting from one long side, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 1-inch thick rounds.
  6. Bake: Preheat your oven to 375°F (190°C). Place the rounds cut-side up on a baking sheet lined with parchment paper. Brush the tops lightly with the beaten egg wash.
  7. Bake for 18 to 22 minutes, or until the pastry is golden brown and flaky.
  8. Cool: Let the Carmelitas cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can make your own cajeta by slowly simmering sweetened condensed milk until it thickens and darkens, or purchase ready-made dulce de leche.
  • For extra flakiness, chill the rolled dough briefly between steps 3 and 4.
  • These traditional Mexican pastries store well in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://pureplatepath.com/carmelitas-flaky-layered-caramel-pastries-recipe/