Recipe type: Dessert / Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 36 guargûeros
  • 1 cup all-purpose flour
  • ⅓ teaspoon salt
  • 6 egg yolks
  • ¼ cup Pisco
  • 2 cups vegetable oil
  • 1-2 cups manjarblanco
  • ½ cup confectioners´ sugar
  1. Sift the flour and salt. Put it in the table and make a well in the center.
  2. Add the egg yolks and Pisco. With your fingers, start to incorporate the flour with the yolks and Pisco, until a dough is formed.
  3. Knead with your hands until the dough is elastic and doesn´t stick to your fingers. Form a ball, cover with plastic wrap or put in a plastic bag, and rest at room temperature for about 20 minutes.
  4. Sprinkle the table with flour. Take a small portion of the dough and roll with a rolling pin until very thin. You should be patient and keep rolling, until you get a perfect, smooth layer. Cut in squares of 5.5 cms per side (about 2.15 inches).
  5. Place an egg white drop in one of the corners and roll over, pressing together with the opposite corner, forming a napkin shape (see pictures).
  6. Heat the oil in a small saucepan over medium heat.
  7. When very hot, fry the guargüeros for 2-3 minutes. They will float when they are ready, but do not let them brown.
  8. Transfer to a plate or a wire rack covered with paper towel, and let them cool.
  9. Put the manjarblanco or dulce de leche in a piping bag with a rosette tip, and fill the guargüeros.
  10. Sift confectioners´ sugar over them and serve.
  11. *You can make the cookies in advance and keep them in a sealed tin. Fill them with manjarblanco when ready to serve.
Recipe by PERU DELIGHTS at