Peruvian Alfajores

Oct 20, 2020

In honor of Hispanic Heritage Month we teamed up with one of our favorite couples, Ale and Bryan. 

Ale and Bryan are sharing 3 recipes passed down by their Peruvian 🇵🇪 and Puerto Rican 🇵🇷 families and showing how they like to incorporate their Apothékary blends into each of them. ⁠Peruvian Alfajores are another staple from Ale's Peruvian background that we just can't get enough of!

 

Peruvian Alfajores

  • 100 g unsalted butter
  • 100 g granulated cane sugar
  • 4 egg yolks
  • 2 Tbsp water
  • 250 g corn starch
  • 70 g all-purpose flour
  • 1 tsp salt
  • ¼ tsp baking powder
  • 1.5 Tbsp Slay All Day
  • Powdered sugar for sprinkling
  • Shredded coconut

Manjar Blanco:

  • 2 (14 ounce) cans sweetened condensed milk
  • 1 (6 ounce) can evaporated milk
  • ¼ cup brown sugar

1. Mix butter and sugar with hand mixer until it’s a paste consistency
2. In a smaller bowl whisk yolks and water, set aside
3. In a separate bowl, mix together all dry ingredients (flour, corn starch, salt, baking powder and Slay All Day)
4. Mix in all dry ingredients, your butter sugar paste and yolks together. Gently mix together with spatula. Once it’s all come together to form a dough, use your hands to finished mixing it. Be careful not to over handle the dough to prevent it from getting too stiff. If dough is crumbly, add some water
5. Place dough in a bowl, cover with cloth and place in frisge for 30 minutes.
6. *Preheat oven to 350*
7. make your manjar blanco during this time*
8. 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.
9. After 30 min, take dough out and let sit for 5-10 min. Sprinkle flour of counter and roll the dough out. Not too thick, not too thick. Then cut out circles (size to your preference) and place then on parchment paper on a baking sheet.
10. Place in preheated oven for 5-6 min. (cookies won’t be hard, they stiffen up once they’re out)
11. Make sure to let the cookies cool completely before adding the manjar blanco
12. Once both the manjar and cookies are cool, pipe the manjar onto one side of cookie then sandwich together
13. For a little decoration, you can sprinkle powdered sugar on top of alfajor and roll outter edges in shredded coconut

 

Recipe and Photos from @unapologeticallyale.