Ingredientes: 5 colheres (sopa) de margarina 1/2 xícara (chá) de açúcar 2 ovos 1+ 1/2 xícara (chá) de trigo 2 xícaras (chá) de amido de milho 1 colher (sobremesa) de fermento em pó Raspas de limão a gosto Açúcar de confeiteiro para abrir e polvilhar a massa Recheio:Doce de leite bem pastoso Cobertura:Chocolate derretido ou açúcar confeiteiro Modo de Preparação: 1. Bata na batedeira o açúcar, margarina e ovos até ficar um creme, coloque o trigo, amido de milho, raspas de limão e o fermento, bata até formar uma massa bem lisa. 2. Coloque na geladeira e deixe descansar por 40 minutos. 3. Polvilhe a massa e uma mesa e estique a massa, com 1/2 cm, corte rodelas pares e coloque pra assar, numa forma com uma grossa camada de açúcar de confeiteiro. 4. Asse em forno a 200 graus, ate começar a dourar em baixo da massa. 5. Desenforme ainda bem quente, recheie e passe no chocolate derretido ou açúcar. 6. Sirva em seguida.
Alfajores, Chilean Recipe are a traditional sweet in Chile, filled with dulce de leche or Huevo Mol.
Get information and the recipe for alfajores marplatenses (chocolate-covered sandwich cookies with dulce de leche) on my blog: Alfajores Marplatenses: Move Over, Havanna!
Blog sobrre reosteria y cocina
Learn how to make Traditional Alfajores with this easy recipe. These melt-in-your-mouth, Dulce de Leche filled cookies, are a popular dessert throughout Latin America.
The classic alfajor consists of two buttery, melt-in-the-mouth cookies filled with creamy, sweet pastry filling and topped with sprinkled powdered sugar.
Super soft cornstarch cookies sandwich together with sweet creamy dulce de leche and rolled in coconut flakes. A classic and delicious Argentine snack.
For the moments when life is bitter, there is nothing better than a good sweet to lift the spirit. Winter is always accompanied by feeling blue, but luckily you can face it with Alfajores. The Alfajores recipe is one of the most popular Andalusian sweet recipes, and once you try them you will not be able to stop eating them in all their variants.
The classic alfajor consists of two buttery, melt-in-the-mouth cookies filled with creamy, sweet pastry filling and topped with sprinkled powdered sugar.
El alfajor de Medina Sidonia tiene a sus espaldas muchos siglos de historia. Con una receta que se ha transmitido de gene...
This classic chocotorta Argentina cake is unbelievably easy to make. A no-bake, dulce de leche layered cake, this dessert is a guaranteed success.
Ricos empolvados con manjar esponjosos, si gustas puedes rellenar con lo que quieras!
Una de los alfajores favoritos en Chile.
Pastas menorqinas rellenas de confitura Ingredientes: 500 grs.de harina floja 250 grs. de azúcar 3 yemas grandes 250 grs. de manteca de cerdo raspaduras de piel de limón confitura o mermelada azúcar glas -Mezclamos el azúcar y la raspadura de limón con la grasa de cerdo (que no tiene nada que ver con la mantequilla o margarina). -Podéis hacerlo a mano o con una amasadora que tenga potencia, ya que la masa es dura. -Añadir las yemas y seguir mezclando, después la harina. Si lo hacéis a mano, cuando se pueda unir toda la masa ya estará en su punto. Si lo hacéis con amasadora dejar que amase unos cuantos minutos. Tendréis que unir la masa a mano igualmente sobre la mesa de trabajo. Parecerá que se queda arenosa, pero se junta bien, (paciencia...). -Para hacer los "pastissets" os irá mejor cojer una bolsa de plástico (de bocadillos o para congelar) y abrirla por la mitad. Poner un trozo de masa sobre una mitad del plástico y con la otra mitad tapar y aplanar con el rodillo. Dejar un grosor de medio cm. Cortar con un aro dos redondos y en uno de ellos poner una cucharadita de confitura o mermelada. Con el otro redondo, tapar y con el cortante en forma de flor, cortar. -Con la ayuda del plástico inferior, levantar y con cuidado poner sobre una placa con papel de horno. -Seguir hasta acabar toda la masa. Los sobrantes los vamos juntando con el trozo de masa que utilizamos cada vez. -Se hornean entre 12 y 15 minutos a 180/190ºC. Dejarlos enfriar en la misma placa, en caliente se os romperían. -Espolvorear con azúcar glas.Se guardan un montón de días, en una lata, tupper o simplemente en una bandeja. -Estas pastas se hacían antiguamente en fiesta señaladas como Navidad y fiestas patronales.También para banquetes y celebraciones. Hoy en día se hacen a diario en todos los hornos y pastelerías. -Los cortantes pueden ser de varias puntas, de cinco, seis y siete. -Se dice que en Ciutadella los "pastissets" de las Fiestas de Sant Joan tienen que tener 7 puntas. (Una de las tantas leyendas que tenemos en la isla de Menorca). Una ojeada a este paso a paso y vereis que fácil es hacer estos ricos pastissets.
Griwech, dulce tradicional de Argelia muy similar a los chebakia marroquíes. Masa aromatizada con azahar, frita y cubierta con miel y sésamo.
Máxima viert haar verjaardag met een typisch Argentijnse lekkernij: Alfajores van dulce de leche. 'Ik ben met Alfajores opgegroeid, het zijn mijn lievelingskoekjes! Ik bak ze volgens mijn moeders recept, dat ik graag met jullie deel. Zodat je ze ook zelf thuis kunt bakken!'
Cocinar no siempre necesita mucho tiempo. Hay muchos productos que nos ayudan para acortar los tiempos de elaboración como las obleas para empanadillas refrigeradas. Y aunque normalmente las rellen…
En un bol grande cernir la harina junto al polvo de hornear y la sal. Añadir la azúcar y la mantequilla
Melt in your mouth corn starch cookies with creamy dulce de leche filling, rolled in desiccated coconut . A true classic Argentine alfajores.
¿Quién no ha probado los Kanelbullar? Esos bollitos de canela, a los que por culpa de los nórdicos nos hemos hecho adictos.
Alfajores, typische Plätzchen aus Lateinamerika mit einer köstlichen Dulce de Leche-Füllung bringen frischen Wind in eure Keksdose! Das Rezept gibt es hier.
En viajes anteriores a las sierras cordobesas, siempre busqué con ansiedad un producto, mi favorito, y que intento comer en todas sus variantes, alfajores cordobeses. Los alfajores regionales están
Die leckerste Süßigkeit Argentiniens? Für mich sind das die Alfajores! Die haben mich wirklich verzaubert. Hier verrate ich dir das Rezept für die besten Alfajores, damit auch du etwas Argentinien schmecken kannst. Viel Spaß beim Ausprobieren.
This delicious Argentinian biscuit is pretty much a small dulce de leche sandwich, which you won't be able to resist!
Alfajores: de lievelingskoekjes van koningin Máxima. De Zuid-Amerikaanse koekjes worden op elkaar geplakt met dulce de leche.
Sweet, light and airy cookies filled with rich and delicious dulce de leche!
Quante torte squisite e sfiziose, semplici, economiche e veloci, si possono preparare con un po’ di fantasia? La Bavarese al limone è una di queste! In passato i dolci erano in tavola solo nelle feste importanti, la domenica, nelle ricorrenze speciali (Pasqua, Natale), ed erano preparati con pochi e semplici ingredienti della dispensa. Oggi, che sono diventati una presenza quotidiana sulla tavola di adulti e bambini (dolcetti, merendine, ecc.), è bello riscoprire il gusto dei dessert classici come questa Bavarese al limone , di quei dolci genuini e ricchi che non hanno nulla da invidiare alle torte della più raffinata pasticceria, non passano mai di moda, e soprattutto non contengono conservanti o coloranti! La Bavarese al limone è un dolce morbido che non vi stancherà mai: soffice e golosissimo, è ottimo per il risveglio della colazione, o per la merenda dei bambini che ne vanno ghiotti. Si presta ottimamente per accompagnare, insieme a un buon tè o una spremuta, un bel pomeriggio tra amici o in famiglia. Se siete in cerca di un’idea golosa per una festa di compleanno, la Bavarese al limone fa sicuramente per voi. E la festa del gusto abbia inizio!
Una de los alfajores favoritos en Chile.
Skoleboller with cream and plum, buns of Norwegian origin flavored with cardamom and made with sourdough. Stuffed with cream and plums.
Simón Bolívar was one of the most important leaders of Spanish America's successful struggle for independence. Often referred to as a hero, he's credited with contributing decisively to the independence of the present-day countries of Venezuela, Colombia, Ecuador, Peru, Panama and Bolivia. His political legacy has been massive and he's a very important figure in South American political history. Born on July 24, 1783, this day is celebrated as Simón Bolívar Day and is an official holiday in Ecuador and Venezuela. What better way to mark today than with a Venezuelan inspired feast, or 'festeja' — Buen provecho! Simón Bolívar Spanish colonists influenced Venezuela’s cuisine, as they did the food of many South American countries. Yet the country’s geographic diversity sets its food apart from that of the rest of the continent. Its proximity to the Caribbean, for example, results in many tropical ingredients being incorporated with the corn, peppers, tomatoes, and other produce used by local cooks. This blend of cultural influences and ingredients makes Venezuelan fare unique. Chef Lorena Garcia Take the arepa, a signature dish of both Venezuela and Colombia, and a specialty of celebrity Chef Lorena Garcia. Born in Venezuela, Chef Garcia specializes in authentic Latin cuisine infused with international influences, and is adored by viewers around the world for her charismatic personality and contagious enthusiasm. Lorena is the chef owner of Food Café and Elements Tierra restaurants, both located in Miami’s Design District, in addition to being the chef spokesperson for Nestlé. She has also joined the fight against childhood obesity with the program "Big Chef, Little Chef," which promotes healthy eating to reduce the health crisis among children. Lorena Garcia's New Latin Classics cookbook These flat corn cakes can be baked, sautéed, or grilled. Simple to prepare, arepas can be enjoyed plain as a snack or split open and filled with beans, vegetables, and flavourful cheeses for an entrée. Some versions offer these baked cakes topped with savoury pulled pork or chicken. Grated cheese can also often mixed into the arepa dough for added flavour, with the dough sometimes serves double duty as Venezuelan dumplings. To make a Nuevo Latino version of the traditional recipe, Chef Garcia bakes arepas rather than deep-frying them, for a healthier version of this Venezuelan classic. Arepas Reina Pepiada Arepa with Shredded Chicken and Avocado Makes 16 Arepas Recipe and photo courtesy: Chef Lorena Garcia Reina Pepiada is basically an arepa, or corn cake, stuffed with a mixture of shredded chicken, mayonnaise and avocado. For the arepas: 2 cups Masarepa corn flour 1 tbsp sugar 1 tsp kosher salt 4 tbsp unsalted butter, melted 2 tbsp vegetable oil For the reina pepiada: 2 cups cooked and shredded chicken 1 large yellow onion, finely diced 3/4 cup light mayonnaise 2 tbsp of fresh lemon juice 1/2 cup finely chopped fresh cilantro Kosher salt and freshly ground black pepper 1 Hass avocado, halved, pitted, peeled, and finely diced Preheat oven to 350°F. Whisk together the corn flour, sugar, and salt in a large bowl. Set aside. Whisk the butter into 21/2 cups of water, then add it to the flour mixture, stirring until well combined. The dough will start out loose but the flour quickly absorbs the liquid. Start to knead the dough in the bowl and once it becomes very soft and doesn’t stick to your hands, after about 8 minutes, the dough is ready to be shaped. If, while kneading, the dough seems too stiff and breaks apart, add a few tablespoons of hot water; if it is too sticky, add a little more corn flour. Divide the dough into 16 equal balls and flatten each between your palms into a 3 1/2- to 4- inch patty that’s about 1/3 inch thick. For a less rustic-looking arepa, press the arepa into a disk using a flat-bottomed plate; you can wet your hands with a little water if the dough is slightly sticky. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-low heat for 2 minutes. Add 3 or 4 arepas to the pan, depending on how big your pan is. The arepas should sizzle as they hit the skillet. Cook the arepas until they’re golden and have a nice crust, 6 to 8 minutes. Flip them and brown the other side for an additional 6 to 8 minutes. Transfer the arepas to a rimmed baking sheet and set aside. Repeat with the remaining 1 tablespoon oil if the pan is dry, and the remaining arepa dough disks — you’ll probably need to use two baking sheets to bake the arepas. Bake the arepas until they puff up, 20 to 30 minutes, switching the pans so the top baking sheet is on the bottom and the bottom moves up to the top midway through cooking. Remove from the oven and set aside for 5 minutes before serving with butter, cream cheese, queso fresco, or mozzarella. Place the chicken in a large bowl. Add the onions, mayonnaise, lemon juice, and cilantro and salt and pepper to taste and stir to combine. Gently stir in the avocado, taste, and adjust the seasonings as needed. Slice a slit into the top edge of each arepa and gently wiggle a paring knife into the arepa, creating a pocket. Divide the chicken salad among the arepas and serve. Spinach & Goat Cheese Empanadas Makes 40 empanadas 4 1/2 cups all-purpose flour 1 tbsp of baking soda 1 tsp salt 1 cup shortening, melted 1 cup warm milk 1 large egg, beaten Filling: 2 cups spinach, scalded 1 cup goat cheese 1/4 cup toasted pine nuts Salt and pepper to taste 1 tablespoon lemon juice 1 egg beaten with water, for an egg wash In a food processor, place all ingredients for the filling, leave aside. Mix flour, baking soda and salt in a bowl. Add shortening, milk and eggs. Stir with a fork until dough forms a ball. Divide the dough into 40 pieces and form balls. Spend each ball on a floured surface and form a circle of 5 inches. Preheat oven to 400°F. To assemble, place a spoonful of filling in center of each circle, moisten the edges with water and fold in half. Seal the edges by pushing them with a fork. Place the patties on a parchment lined baking sheet. Varnish pies with the beaten egg with water and bake until well browned. Serve warm. Alfajores, buttery sweet shortbreads from Latin America Alfajores with Dulce de Leche Makes 36 Recipe and photo courtesy: Stacy Adimando 6 tbsp unsalted butter, at room temperature 1/2 cup white sugar 1 cup all purpose flour 3/4 cup cornstarch 1 tsp baking powder 1/4 tsp salt 1 large egg 1 large egg yolk 1 tsp vanilla extract 1 14-ouce tub dulce de leche, for filling 1/2 cup powdered sugar, for dusting Sift the flour, cornstarch, baking powder, and salt into a large bowl and set aside. Using a standing mixer, cream the butter and sugar together until it becomes light and fluffy, about 1 to 2 minutes. Add the egg and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract. Then add the flour mixture and blend just until the dough starts to come together. Using your hands, form the dough into a solid ball and flatten to make a disk. Wrap it with a couple of layers of plastic wrap and refrigerate for 1 hour, until firm. Preheat oven to 350°F. Line several baking sheets with parchment paper. Place the dough on a lightly floured surface and roll to 1/4 to 1/8-inch thickness. Using a 2-inch fluted or round cookie cutter, cut the dough into rounds and carefully transfer them onto the prepared sheets, placing them about 1-inch apart. Chill the sheets again for about 15-20 minutes, until the dough is very firm, then bake for 8-10 minutes, until tops of the cookies have just firmed up and the bottoms are starting to colour slightly. Cool the cookies on wire racks. When completely cool, fill them with a teaspoon dulce de leche. Place another cookie on top, like a sandwich, and sift confectioner’s sugar over the alfajores and serve.
Classic alfajores filled with dulce de leche and rolled in shredded coconut. They are so soft they’ll melt in your mouth!
Es imposible no tentarse con estos ricos Alfajores chilenos, perfectos para cualquier ocasión.
El Borek es un delicioso pastel salado, hechos con masa filo y rellenos de queso, verduras, carne… Podemos encontrarlos grandes, enrollados a modo de caracol o espiral, que es que yo he preparado hoy o bien en pequeños triángulos, o en forma de bastones. Es de origen Turco, sus recetas y rellenos varían según la región, hoy preparamos un relleno con queso y espinacas, que en casa nos encanta. Se puede tomar en frio o en templado, es perfecto para una cena informal con familia y amigos. Es muy fácil y rápido de preparar. La presentación como veis es muy bonita. Podes rellenarlo con lo que más os guste y hacer vuestra versión de este pastel tan delicioso. Queda muy crujiente, el relleno es cremoso, esta lleno de sabor y color. Börek de queso y espinacas Ingredientes: 1 paquete de pasta filo 80 gr de mantequilla fundida 1 huevo Relleno 300 gr de espinacas limpias y troceadas 175 gr de queso feta 175 gr de ricota ½ tacita pequeñas de piñones. Yo puse nueces picadas Pasas (opcional) no lo puse Sal, pimienta y nuez moscada l gusto. Aceite de Oliva virgen extra Elaboración: En una sartén salteamos las espinacas, con un par de cucharadas de aceite de oliva virgen extra. Le añadimos los piñones y las pasas (Yo solo nueces) Salpimentamos y le ponemos la nuez moscada rallada. Mezclamos y retiramos del fuego para que pierda calor. En un bol mezclamos los quesos hasta dejarlos a modo de crema, le añadimos el huevo batido y mezclamos bien. (Podemos hacerlo con la batidora) Después cuando las espinacas pierdan calor, las añadimos a la crema y mezclamos. Extendemos las láminas de pasta filo, superponiendo unas encima de la otra. Todo el largo que nuestra encimera o mesa lo permita. Esto fue lo más laborioso y complicado, menos mal que ese dia éramos seis manos para enrollar. Pero podéis prepararlo más pequeño, incluso en rollos individuales. Hay que hacerlo muy rápido o la masa filo se secara y será difícil de manejar. Pincelamos todas las láminas con mantequilla derretida. Ponemos un cordón del relleno a lo largo y rápidamente... Empezamos a enrollar pincelando con la mantequilla para mantener la humedad en la pasta filo y no se seque. Una vez enrollado lo enroscamos con forma de caracol Ponemos con cuidado, en el molde o bandeja previamente forrado o engrasado. O bien lo enrollamos directamente sobre la bandeja o el molde. Pincelamos con el resto de la mantequilla por encima. Horno precalentado 180º, por unos 30 m o hasta que esté bien dorado. Sacamos dejamos templar y a disfrutarlo.
This traditional alfajores recipe for dulce de leche sandwich cookies is really easy and extra delicious. They remind Stacey of her trip to Buenos Aires.
dulces tipicos del dia de los santos, Julia y sus recetas
Una de los alfajores favoritos en Chile.
