Alfajor Capullano
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1⅓ cup butter, melted and at room temperature
  • ¼ cup evaporated milk, at room temperature
  • 1 can (13.4 oz) dulce de leche
  • ½ can (7 oz) sweetened condensed milk
  • Confectioners sugar
  • Strawberries to garnish
  • Ice cream (optional)
  1. Preheat the oven to 350ᵒ F.
  2. Sift the flour and salt. Stir and make a well in the center.
  3. Pour the butter and milk in the center, and stir first with a spoon and then knead quickly with your hands until you have a dough that does not stick to your hands.
  4. Divide the dough in four pieces. On a Silpat (or parchment paper), roll one of the pieces with a rolling pin to form a circle, about ¼ inch thick. Using a round baking mold, or a plate, cut a circle of about 9 inches in diameter. Prick the surface of the cookie with the tines of a fork, but do not do this in the cookie that will go on top of the alfajor.
  5. Bake the cookie in the Silpat for 13 minutes or until it is cooked through and lightly browned. Cool in the same tin. Repeat with the remaining dough until you have four cookies, the same size.
  6. In a bowl, mix the sweetened condensed milk and the dulce de leche.
  7. Carefully transfer one cookie to a plate and spread with some of the dulce de leche mixture. On top of this put another cookie and repeat until you have used the four cookies.
  8. Using a fine sieve, dust the alfajor with confectioners sugar.
  9. Garnish with strawberries and serve with ice cream, if you want.
Recipe by PERU DELIGHTS at