Dough for flour tortillas, using 2 cups flour
1/2 cup pecans, chopped, optional
3/4 cup Cajeta
3/4 cup cream cheese (at room temperature)
Oil (for deep-frying)
1/4 cup confectioners? sugar
Divide tortilla dough into 12 pieces, roll them into balls, and allow them to rest, covered by a towel, for about 10 minutes.
Meanwhile, thoroughly mix together the cajeta, pecans and cream cheese.
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. 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.
1 (14 ounce) can sweetened condensed milk
1/4 teaspoon vanilla extract
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.