Crispy and light cookie sandwich filled with dulce de leche and pineapple marmalade.
The first time I had the brilliant idea to make dulce de leche from scratch (what we call manjarblanco), I chose the easiest recipe I could find: cooking a can of condensed milk for a couple hours in boiling water. Almost magically, the heat of the flame transformed the milk inside into a golden, caramelized cream of perfect consistency and taste. It’s obvious to me now, that the can needs to be completely cool before opening it, but back then, I was new in the kitchen and too impatient to sit down and wait.
To make a long story short, when I felt the can was almost at room temperature, I opened it immediately, and as soon as the can opener’s teeth pinched the metal, a lava-like explosion of hot manjarblanco splashed all over, covering the entire roof, but luckily not hurting or burning me or anyone else. That was the day I learned the art of being patient in the kitchen. After this scary event, I would wait two whole days before opening the cans, or buy the dulce de leche directly from the store.
Today is World dulce de leche day, and as some of you already know, Limeños have a remarkable sweet tooth, so I have prepared one of our most traditional and delicate confections. I don’t have the exact date when it was first created, or the story behind this enticing dessert, but I thought you would like it as much as I do. Bare in mind that this is a very sweet dessert, and a little goes a long way.
A few years ago, voladorcitos (miniature versions of this pastry), were never absent at kid’s birthday parties, baby showers, or any other social event where the main focus was on the food, and especially the sweets. A volador (which by the way, means “thing that flies”, and comes, I suppose, from it’s frisbee/UFO/flying object shape resemblance), is made with egg yolks, pisco, and flour. The usual proportions for the dough are: 1 tablespoon of flour for every yolk. The recipe I’m going to give you here is very practical and easy, and you can prepare it in advance and just assemble it at the last minute, so the “flying” discs of flour remain crunchy until you eat them, and you can fully enjoy the wonderful texture of this exquisite treat.
- 5 egg yolks
- 2 tablespoons pisco or brandy
- 1 cup all purpose flour
- ½ cup dulce de leche, or more if needed
- ½ cup pineapple marmalade, or more if needed
- ½ cup sifted powdered sugar
- Heat the oven to 350F.
- *In a mixer, at high speed, whip egg yolks for 10 minutes, until very thick and light in color. Add the pisco or brandy very slowly.
- *Stop the mixer and add the flour, stirring with a spatula. It should be very thick.
- *Put the dough in a lightly floured table and knead until smooth, adding a little more flour if needed. Divide in three portions, and reserve two, covered with a towel or a plastic bag. Roll the third one with a rolling pin until very thin and almost transparent. If you have a pasta machine, use the thinnest setting to roll the dough.
- *Put a plate over the dough, and with the tip of a knife cut around making a big circle, like a giant cookie, or a rectangle. Put over a cookie sheet, pierce several times with a fork, and bake for 10 minutes. If necessary, turn the cookie over so it can be lightly colored on both sides. Repeat with the rest of the dough.
- *When the discs are ready, you can store them in a sealed container for a couple of days, until you are ready to assemble the dessert.
- *To assemble, put one of the cookies in a plate. Cover completely with dulce de leche.
- Over this put another cookie and cover this one with pineapple marmalade. Then cover everything with the last cookie, and sprinkle all the surface with sifted powdered sugar.
- *Keep at room temperature.