alfajores dulce de leche
One Sunday, a few friends and myself went to Hugo’s for brunch. It’s not TexMex that’s for sure, but it’s more “authentic” Mexican cuisine. Don’t kill the messenger for calling it authentic. It’s simply what the owner states on their website. ^_^ Anyways, for a nice $30 price tag, we got our Sunday brunch buffet. The food was amazing, but what really got me was the dessert. One of the dessert items were these little cookies called alfajores. Mini butter/shortbread cookies filled with dulce de leche and covered with powdered sugar. I, of course, had to find a recipe for them and make them. Here is attempt one.
I got the alfajores recipe from Nook & Pantry:
- 1 to 1 1/4 c. all purpose flour
- 1/2 c. corn starch
- 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1/4 c. sugar
- 1 stick of butter (room temp)
- 1 egg
- 1/2 tsp. vanilla extract
- Dulce de leche (recipe to follow)
- Powdered sugar
Preheat the oven to 350 degrees F.
Beat the butter and sugar until light and fluffy. In another bowl whisk together the flour (starting with 1 cup), cornstarch, baking powder, and salt and set aside.
Add the egg and vanilla to the butter and beat until smooth. Add the dry ingredients and beat until the dough comes together. Add some of the remaining 1/4 C of flour if the dough is too wet.
Roll out the dough to about 1/8 in thickness and cut into whatever shape you desire. Bake for 12 to 15 minutes or until the edges are light golden brown. Cool on a rack and fill with a teaspoon or more of dulce de leche (I chose more). Dust the tops with some powdered sugar.
Dulce de Leche from David Lebovitz:
Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Attempt number 2 was on Thanksgiving. I did not have enough time to make the dulce de leche, so I used Nutella instead. I honestly thought it was 10x better than with the dulce de leche…but in my books chocolate hazelnut > caramel. hehe Either way, delicious!
Happy Holidays to all!!