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Recipe: Layered Pastry With Sweetened Milk Filling (Alfajores)
Similar Categories: Layered, Pastry, Sweetened, Milk, Filling, Alfajores
FOR THE PASTRY:
2 3/4 cups flour
2 teaspoons baking powder
2 tablespoons vegetable shortening
2 eggs -- lightly beaten
8 egg yolks -- lightly beaten
FOR THE FILLING:
4 cans (14-ounce each) sweetened condensed milk
1 stick cinnamon
confectioner's sugar
Sift flour and baking powder together into a large bowl. Cut in vegetable
shortening with a pastry cutter or 2 knives, then add eggs and egg yolks. M
ix
thoroughly with a wooden spoon. Turn out onto a lightly floured surface and
knead until dough is smooth, about 5 minutes. Cover with plastic and
refrigerate for 30 minutes.
Meanwhile, place milk and cinnamon in the top of a double boiler. Cook,
stirring occasionally, over simmering water over medium-low heat until milk
mixture is the color and texture of thin peanut butter, 1-1 1/2 hours. Remo
ve
cinnamon, cover, and refrigerate.
Preheat oven to 375F. Divide dough into 3 equal parts. On a lightly
floured surface, roll each portion of dough into a round about 9-inches in
diameter. Trim edges, prick each round all over with a fork, then transfer
to an ungreased cookie sheet. Bake, without turning, until pastry is golden
,
about 18 minutes. Remove from oven and set aside to cool. (Pastry rounds
should look like large cookies.)
Place 1 pastry round on a large plate. Spread with half the filling (it is
easiest to use the back of a spoon), cover with another round and remaining
filling, then top with final round. Dust liberally with confectioners'
sugar, cut into wedges, and serve.
Makes 1 9-inch cake.
2 3/4 cups flour
2 teaspoons baking powder
2 tablespoons vegetable shortening
2 eggs -- lightly beaten
8 egg yolks -- lightly beaten
FOR THE FILLING:
4 cans (14-ounce each) sweetened condensed milk
1 stick cinnamon
confectioner's sugar
Sift flour and baking powder together into a large bowl. Cut in vegetable
shortening with a pastry cutter or 2 knives, then add eggs and egg yolks. M
ix
thoroughly with a wooden spoon. Turn out onto a lightly floured surface and
knead until dough is smooth, about 5 minutes. Cover with plastic and
refrigerate for 30 minutes.
Meanwhile, place milk and cinnamon in the top of a double boiler. Cook,
stirring occasionally, over simmering water over medium-low heat until milk
mixture is the color and texture of thin peanut butter, 1-1 1/2 hours. Remo
ve
cinnamon, cover, and refrigerate.
Preheat oven to 375F. Divide dough into 3 equal parts. On a lightly
floured surface, roll each portion of dough into a round about 9-inches in
diameter. Trim edges, prick each round all over with a fork, then transfer
to an ungreased cookie sheet. Bake, without turning, until pastry is golden
,
about 18 minutes. Remove from oven and set aside to cool. (Pastry rounds
should look like large cookies.)
Place 1 pastry round on a large plate. Spread with half the filling (it is
easiest to use the back of a spoon), cover with another round and remaining
filling, then top with final round. Dust liberally with confectioners'
sugar, cut into wedges, and serve.
Makes 1 9-inch cake.
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