|
Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
|
|
|
Title: Alfajores Pastries (Peru)
Ingredients:
8 Servings
3 1/4 Cup All-purpose flour
1 ts Baking powder
5 ts Lard
20 Egg yolks
3 ts Pisco or light rum
5 14-oz cans sweetened Condensed milk 2 qt Fresh milk
4 Inch cinnamon stick
Method of Preparation:
Sift 3 cups of the flour with the baking powder into a bowl and set aside. Melt the lard in a small saucepan.
In a separate bowl lightly beat the egg yolks, while slowly adding the melted lard and the pisco or rum. Add all of the sifted flour and baking powder and mix well until the dough is very smooth.
Roll out the dough on a floured pastry board to a thickness of 1/8 inch. Cut with a cookie cutter into 4-inch circles.
Place the circles on a parchment-covered baking sheet, prick them all over with a fork, and bake them in a preheated 375-degree oven for 15 to 20 minutes, or until barely golden. Remove from oven and place pastries on rack to cool.
In an enameled saucepan heat the condensed milk; add the cinnamon stick and bring to the boil while stirring. Let simmer over very, very low heat for 2-1/2 hours, stirring with a wooden spoon every 10 to 15 minutes. If the milk sticks and has slightly burned the bottom of the saucepan during the simmering process, do not stir, but pour the milk into a clean enameled saucepan and continue simmering with the cinnamon stick.
The pudding is done when the milk coats the back of a wooden spoon and has a pudding-like consistency. Remove from heat, discard the cinnamon stick, and beat for a few minutes with a wooden spoon until smooth and light in color.
To assemble the alfajores, place 2 tablespoons of the cooled milk pudding in the center of the flat side of the pastry round and put another pastry, flat side down, on top, sandwich-fashion. Lightly sprinkle with confectioner's sugar and serve.
|
|
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
Copyright© Recipe View® 2008.
Terms of Service
|
