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Cajeta Turnovers






  1. Turnovers: Divide tortilla dough into 12 pieces, roll them into balls, and allow them to rest, covered by a towel, for about 10 minutes.
  2. Meanwhile, thoroughly mix together the cajeta, pecans and cream cheese.
  3. Roll out 1 of the balls of dough to about 7 inches diameter. Wet the edges with a little water. Place about 2 tablespoons of the cajeta mixture just off the center and fold the tortilla over it, pressing the edges together tightly. Fold about 1/2 inch of the turnover's rim over and press to thoroughly seal with the times of a fork.
  4. Deep-fry the turnover at 350 degrees F until it is golden brown, remove it to drain, and dust it with confectioners' sugar. Make remaining turnovers.
  5. Cajeta: Place milk and vanilla extract in a saucepan and bring to a bare simmer very slowly. Be very careful as the milk can scorch. Cook the milk at a bare simmer until it becomes a golden brown and thickens into a paste, about 25 to 30 minutes.

Serves 4.


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