Alfajores de Dulce de Leche Recipe | Latin American Recipes


<p> Alfajores de Dulce de Leche Recipe | Latin American Recipes | PBS power supply </p>

Alfajores de Dulce de Leche Recipe | Latin American Recipes | PBS power supply

PBS power supply

Alfajores are a traditional Latin American cookie reminiscent of a dulce de leche flavor. This recipe was featured in the Caramel episode by Martha Bakes.


  • 4 cups of all-purpose flour, plus more for the work surface
  • 1/4 cup plus 2 tablespoons icing sugar
  • 1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
  • 1/2 cup of water
  • Sanding sugar, for dusting
  • For the Dulce de Leche:
  • 2 cans (14 ounces) sweetened condensed milk


  1. Line a baking sheet with parchment paper or a non-stick mat (such as Silpat).
  2. Sift together the flour and icing sugar. In a food processor, combine flour mixture and butter until mixture resembles coarse flour, about 20 seconds. With the machine running, add the water in slow steam and mix until the dough comes together, about 20 seconds. Shape the dough into 2 flattened discs and wrap tightly in plastic. Refrigerate 1 hour.
  3. Preheat the oven to 350 °. On a well floured work surface, roll out 1 disc of dough to a thickness of barely 1/4 inch. Using a 1-3 / 4-inch round cookie cutter, cut round dough into dough and transfer to prepared baking sheet. Repeat with the other disc of dough. Gather the remains of the two batches, then roll up and cut. Sprinkle half of the circles with sanding sugar. Bake until golden, about 15 minutes, turning the leaves halfway through cooking. Transfer to a wire rack to cool completely.
  4. About 30 minutes before serving, spread 1 to 2 teaspoons of cold dulce de leche on the bottom of unsweetened cookies. Place sweet cookies on top to make sandwiches. Use immediately. Unfilled cookies can be stored in an airtight container at room temperature for up to 3 days.
  5. For the dulce de leche: Pour the milk into the top of a double boiler or heatproof bowl over a pot of simmering water. Cover with an airtight lid. Cook, stirring every 10 to 15 minutes, until the milk is thick and amber in color, about 5 hours. Remove from heat and beat with a wooden spoon to smooth. Transfer to a clean bowl and refrigerate for several hours or up to 3 days.

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