Best 5 Alfajores Peruanos Suaves Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Alfajores Peruanos Suaves: A Delightful Peruvian Treat

Alfajores are delectable sandwich cookies that originated in the kitchens of Spain, made of two round, crumbly cookies sandwiched together with a sweet filling. They are believed to have been brought to South America by Spanish colonists during the 16th and 17th centuries. Over time, alfajores evolved into a beloved treat throughout Latin America, each country developing its unique variations. Peruvian alfajores, also known as "alfajores peruanos suaves," stand out for their delicate, soft texture and irresistibly sweet flavor.

This article presents two enticing recipes for Peruvian alfajores: "Alfajores Peruanos Suaves Clásicos" and "Alfajores Peruanos Suaves de Chocolate." The first recipe, "Alfajores Peruanos Suaves Clásicos," offers the traditional and beloved flavor combination of alfajores. The cookies are made with a blend of flour, cornstarch, baking powder, butter, sugar, eggs, and vanilla extract, resulting in a soft and crumbly texture. They are then generously filled with a creamy and sweet manjar blanco, a traditional Peruvian milk caramel, and coated in powdered sugar.

The second recipe, "Alfajores Peruanos Suaves de Chocolate," adds a delightful twist to the classic alfajores by incorporating rich, dark chocolate into the filling. The cookie dough is enriched with cocoa powder, creating a chocolatey flavor that perfectly complements the creamy and decadent chocolate manjar filling. The cookies are coated in chocolate sprinkles, adding an extra layer of texture and flavor.

Both recipes provide step-by-step instructions, making them accessible to bakers of all skill levels. Detailed explanations and helpful tips are also included to guide you through the process and ensure success. Whether you prefer the classic flavor of "Alfajores Peruanos Suaves Clásicos" or the chocolatey delight of "Alfajores Peruanos Suaves de Chocolate," these recipes offer an unforgettable taste of Peruvian culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

PERUVIAN ALFAJORES WITH MANJAR BLANCO



Peruvian Alfajores with Manjar Blanco image

These are the nectar of the gods. Shortbread cookies with a sweet filling, covered in powdered sugar. Mmm. They are time consuming to make, but always worth it.

Provided by Kara Marie Cormier

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 2h10m

Yield 48

Number Of Ingredients 14

2 cups white sugar
3 sticks butter
5 cups cornstarch
2 cups all-purpose flour
4 eggs
3 tablespoons pisco
2 teaspoons vanilla extract
1 teaspoon baking powder
3 tablespoons water, or as needed
2 tablespoons confectioners' sugar, or as needed
2 (14 ounce) cans sweetened condensed milk
1 (6 ounce) can evaporated milk
¼ cup brown sugar
¼ cup confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
  • Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
  • Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
  • Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
  • Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
  • Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 35.9 g, Cholesterol 37.3 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 83 mg, Sugar 19.7 g

ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)



Alfajores (Dulce de Leche Sandwich Cookies) image

Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.

Provided by vegchef

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h27m

Yield 24

Number Of Ingredients 9

2 cups sifted all-purpose flour
½ cup sifted confectioners' sugar
¼ cup sifted cornstarch
¼ teaspoon salt
2 sticks butter
¼ cup white sugar
1 teaspoon vanilla extract
1 (11.5 ounce) jar dulce de leche
¼ cup confectioners' sugar, or as needed for dusting

Steps:

  • Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
  • Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice dough logs into 1/4-inch cookies and place on a baking sheet.
  • Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
  • Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
  • Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.2 g, Cholesterol 22 mg, Fat 8.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 105.8 mg, Sugar 12 g

ALFAJORES



Alfajores image

Popular all over Latin America, dulce de leche confections called alfajores come in many varieties. In this popular version, delicate, crumbly butter cookies are sandwiched with a thick layer of dulce de leche before being rolled in coconut. They are petite yet decadent morsels that go particularly well with strong black coffee to cut their creamy richness. You can make the dulce de leche a week ahead (store it in the refrigerator) and the cookies 5 days ahead (store them in an airtight container at room temperature). Once sandwiched together, the cookies will keep in a sealed container in the refrigerator for 3 days, but are best eaten within 24 hours of filling.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 4h

Yield About 50 cookies

Number Of Ingredients 13

2 (13.4-ounce) cans sweetened condensed milk, labels removed
1 tablespoon/15 milliliters brandy
1 teaspoon/2 grams finely grated lemon zest
2 teaspoons/10 milliliters vanilla extract
1 cup/125 grams all-purpose flour
1 cup plus 1 tablespoon/165 grams cornstarch
1 teaspoon/5 grams baking powder
1/4 teaspoon/1 gram baking soda
1/2 teaspoon/3 grams fine sea salt, plus a pinch for dulce de leche
1/2 cup/100 grams granulated sugar
10 tablespoons/141 grams unsalted butter, at room temperature
2 large egg yolks
1 cup/100 grams finely ground dried coconut

Steps:

  • Make the dulce de leche: Bring a large pot of water to a boil, then carefully lower condensed milk cans on their sides into the water. Simmer for 3 hours 15 minutes, refilling with hot water as needed to keep cans submerged. Never let the water boil away, or the cans could burst. Using tongs, transfer cans to a rack to let cool completely before opening.
  • In a small bowl, combine brandy, lemon zest and 1 teaspoon vanilla.
  • In a large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
  • In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add yolks and beat to combine, then add brandy mixture and beat until just combined. Add flour mixture, and mix on low speed until the dough just comes together.
  • Divide the dough in half and roll each piece into a log about 1 1/2 inches thick. Wrap in plastic and chill until firm, at least 2 hours.
  • Heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from plastic wrap and slice into 1/8-inch-thick rounds. Place on prepared sheet pans, then bake until edges start to turn golden, about 7 minutes. Transfer each pan to a rack to cool completely.
  • In a small bowl, combine dulce de leche with remaining 1 teaspoon vanilla and a large pinch of salt. Spoon the mixture into a plastic zipper bag and cut a corner off. (Or you could scoop it into a pastry bag if you prefer, or just use a spoon.)
  • Flip half of the cookies upside down and pipe a thick layer of dulce de leche onto bottoms (or use a spoon to spoon the mixture on). Top with remaining cookies to sandwich the dulce de leche in the middle. Roll sides in coconut. Eat right away, or store in the refrigerator until serving.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 35 milligrams, Sugar 10 grams, TransFat 0 grams

ALFAJORES ARGENTINEAN STYLE



Alfajores Argentinean Style image

This is a traditional cookie that is much loved in most Latin cultures. Even my mother in law says they're the BEST, and that is saying a lot considering she is from Mendoza, Argentina!

Provided by Christina-Chrisi Marvasi

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 1h20m

Yield 36

Number Of Ingredients 13

1 ⅔ cups unbleached all-purpose flour
2 ½ cups cornstarch
½ teaspoon baking soda
2 teaspoons baking powder
1 cup unsalted butter, softened
¾ cup white sugar
3 egg yolks
1 teaspoon vanilla rum
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 teaspoons lemon zest
1 (11.5 ounce) jar dulce de leche
½ cup unsweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
  • Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
  • Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
  • Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 22.5 g, Cholesterol 31.7 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 65.1 mg, Sugar 8.3 g

ALFAJORES DE MAIZENA



Alfajores De Maizena image

I love these! They are a delicious sweet cookie from Argentina. They are a sandwich cookie - biscuit type cookie with Dulce De Leche in the middle then rolled in coconut. Sometimes they're called "cornstarch cookies". My mother-in-law first introduced these to me. She would make mine with crushed nuts or shaved white chocolate on the outside though as I have an allergy to coconut. Also, you can add 1 tablespoon of cognac for the traditional recipe, but I usually don't. ** You can buy Dulce de Leche in Spanish grocer or some of the larger supermarkets sell it by the condensed milk, if not, follow below... For the Dulce de Leche: Pour the two cans of condensed milk into a double boiler set over low heat. Cook milk, stirring once in a while, for 2-4 hours, until mixture thickens and becomes caramel-like. Remove from double boiler and refrigerate until needed. Mixture will firm with chilling.

Provided by BlondieItaliana

Categories     Dessert

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 9

2 1/2 cups cornstarch (Maizena Brand)
1 2/3 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 cup sugar
1 cup butter
3 egg yolks
1 tablespoon vanilla extract
1 -2 teaspoon lemon zest (or powdered lemon)

Steps:

  • Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
  • Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
  • Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
  • Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
  • When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the alfajores will be. Use real butter, fresh eggs, and high-quality dulce de leche.
  • Follow the recipe carefully: Alfajores are a delicate pastry, so it's important to follow the recipe carefully. Don't skip any steps or substitute ingredients, or you may end up with a batch of alfajores that are dry, crumbly, or too sweet.
  • Chill the dough before baking: Chilling the dough before baking helps to prevent the alfajores from spreading too much in the oven. This will also help to make them more tender and flaky.
  • Bake the alfajores until they are golden brown: The alfajores are done baking when they are golden brown around the edges. If you overbake them, they will be dry and crumbly.
  • Let the alfajores cool completely before filling them: This will help to prevent the dulce de leche from melting and making the alfajores soggy.
  • Roll the alfajores in powdered sugar before serving: This will give them a classic alfajores look and help to keep them from sticking together.

Conclusion:

Alfajores are a delicious and classic Latin American pastry that is perfect for any occasion. They are easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect alfajores that will impress your friends and family.

Related Topics