Light, fragile, sweet, and pretty… these voladores are the mini version of the traditional volador, a dessert popular in Lima for more than a hundred years. The trick to make the best one is to roll the dough until very thin, -almost transparent-, and then prick it all over with the tines of a fork, and bake it until cooked but still pale in color.
These cookies, made with the same dough used for guargüeros, are served with coffee or tea at every possible social gathering or celebration, along with mana, alfajores, bolitas de nuez, and chocolate truffles. Those beautiful tables covered with an amazing display of sweets look dreamy, especially when they stand next to the savory table, with a variety of small sandwiches, miniature versions of triples, butifarras, chicken and black olive sandwiches, etc.
Mother´s Day is definitely one of those special occasions. My mind is full of cherished memories of fun family gatherings in Lima for Mother’s Day, and guess who plays the leading part in those memories, other than the mothers? You got it right: FOOD . One cake -or more- was always there, as well as enormous amounts of coffee, herbal teas, or cinnamon tea. Hot chocolate or chicha morada for the little ones, and sometimes homemade apple water. The aforementioned sweets were also a must at these celebrations, and that’s why today I’m sharing this recipe with you, to relive these happy times.
To make these voladores in advance, bake the cookies and when completely cool, store them in tightly sealed tins. These will keep them fresh for several days.
Fill the cookies with manjarblanco and pineapple or apricot marmalade up to an hour -or two- before serving them. If longer than that, the cookies will become soggy, and you don´t want your efforts go to waste now, do you?
In Lima, mini voladores are always served in candy paper cups. We call them “pirotines“, and they make voladores look like the most elaborate and special treats. Indeed they are, but why not make them even more so? Mothers sure deserve it!
Happy Mother’s Day!
- 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
- Sift the flour and salt. Put in the table and make a well in the center.
- Add the egg yolks and Pisco. With your fingers, start to incorporate the flour with the yolks and Pisco, until a dough is formed.
- 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.
- Preheat the oven to 350ºF.
- 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.
- Place them in a baking sheet covered with parchment or with Silpat, and prick each one several times with the tines of a fork.
- Bake for 8 minutes. The cookies should be cooked but remain completely pale. Cool on wire racks.
- 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.
- Sift confectioners sugar over them.
- Place each volador in a paper candy cup, and serve.