ALFAJORES DANUBIO (SWEET LAYERED PASTRIES)(KIND OF LIKE BAKLAVA)
Make and share this ALFAJORES DANUBIO (Sweet Layered Pastries)(Kind of like Baklava) recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 25m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Beat the butter with the sugar and essences.
- Add the eggs one at a time.
- Incorporate the flour and the almonds and knead lightly.
- Place dough in the fridge for about 1/2 hour.
- Roll out the dough and cut out rounds.
- Bake at 350 degrees F for about 20 minutes on greased and floured baking sheets.
- Take 2 rounds and put the together with marmalade, melted chocolate or dulce de leche.
- then you can also roll the wet edges in shaved coconut.
Nutrition Facts : Calories 1073.5, Fat 55.2, SaturatedFat 24, Cholesterol 182.2, Sodium 277.5, Carbohydrate 136.9, Fiber 5.2, Sugar 102.7, Protein 14.3
ALFAJORES
These alfajores cookies are courtesy of blogger Matt Armendariz of mattbites.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, and continue mixing until well combined, about 1 minute. Working in batches, add flour mixture; mix until well combined. Add milk, orange juice, and vanilla; continue mixing until a dough forms, 1 to 2 minutes.
- Using a tablespoon or a small ice cream scoop, drop dough onto prepared baking sheets, about 2 inches apart. Transfer to oven and bake, rotating baking sheets halfway through baking, until golden, 10 to 14 minutes. Transfer cookies to a wire rack until completely cool.
- When cookies have cooled completely, spread the bottoms of half of the cookies with dulche de leche, cajeta, or jam; sandwich together with remaining cookies. Store in an airtight container for up to 2 days. Just before serving, lightly sprinkle with confectioners' sugar, if desired.
ALFAJORES
These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut
Provided by Sophie Godwin - Cookery writer
Categories Snack, Treat
Time 1h5m
Yield makes 30
Number Of Ingredients 11
Steps:
- Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.
- Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.
- Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.
Nutrition Facts : Calories 157 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
ALFAJORES
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
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
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