Mini Voladores
Recipe type: Dessert / Sweets
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 40 voladores
  • 1 cup all-purpose flour
  • Pinch of salt
  • 6 egg yolks
  • 3 tablespoons Pisco
  • ½ cup manjarblanco (dulce de leche)
  • ½ cup pineapple marmalade
  • ½ cup confectioners sugar
  1. Sift the flour and salt. Put 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. Preheat the oven to 350ºF.
  5. 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 1 inch circles.
  6. Place them in a baking sheet covered with parchment or with Silpat, and prick each one several times with the tines of a fork.
  7. Bake for 8 minutes. The cookies should be cooked but remain completely pale. Cool on wire racks.
  8. Place one layer of cookies on a plate, and put ½ teaspoon dulce de leche on each one. Cover with another cookie. Place ½ teaspoon pineapple marmalade and top with a third cookie.
  9. Sift confectioners sugar over them.
  10. Place each volador in a paper candy cup, and serve.
Recipe by PERU DELIGHTS at