Volador – Fly Away With This Sweet Treat

Crispy and light cookie sandwich filled with dulce de leche and pineapple marmalade.

VoladorThe 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.

volador1-1024x768volador2-1024x768To 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.

volador3-1024x768volador4-1024x768Today 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.

volador5-1024x768volador6-1024x768A 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.

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Volador
Author: 
Recipe type: Dessert
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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.
Ingredients
  • 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
Instructions
  1. Heat the oven to 350F.
  2. *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.
  3. *Stop the mixer and add the flour, stirring with a spatula. It should be very thick.
  4. *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.
  5. *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.
  6. *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.
  7. *To assemble, put one of the cookies in a plate. Cover completely with dulce de leche.
  8. 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.
  9. *Keep at room temperature.

 

Posted on - 19 Comments -
Filed Under: desserts, Peruvian Recipes, traditional , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

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Comments

  1. Carrie at TikiTikiBlog! says:
    Tuesday October 11th, 2011 at 12:03 PM

    How could it be World Dulce de Leche Day and I don’t know it!
    Must go eat some.

    Love the volador!

    Reply
  2. rachel says:
    Tuesday October 11th, 2011 at 01:51 PM

    I should not be on this blog with an empty stomach.

    Reply
  3. Eva Smith says:
    Tuesday October 11th, 2011 at 02:43 PM

    Dulce de leche and pineapple marmalade. Looks so delicious.

    Reply
  4. Monica says:
    Tuesday October 11th, 2011 at 03:39 PM

    My pants shrank just looking at the picture.

    Reply
  5. Andrea says:
    Tuesday October 11th, 2011 at 04:12 PM

    Never seen it done with pineapple… Yum!

    Reply
  6. Justice Jonesie says:
    Tuesday October 11th, 2011 at 06:35 PM

    I would be one to open the can a few hours later. This looks so good– suddenly realized that I’m hungry. nothing can be good after looking at this!

    Reply
  7. vianney says:
    Tuesday October 11th, 2011 at 07:44 PM

    I love dulce de leche and I know I would devour this sweet!! yummy!!

    Reply
  8. Presley's Pantry says:
    Wednesday October 12th, 2011 at 12:23 AM

    This cookie with dulce de leche looks yummy. I will try and boil the can and see what happens. Thanks for the tip not to open for a couple of days. 🙂

    Reply
  9. Lisa Quinones-Fontanez says:
    Wednesday October 12th, 2011 at 06:54 AM

    I LOVE dulce de leche! And this looks delicious – I don’t need it to be a certain day to eat this though 😉

    Reply
  10. juliana says:
    Wednesday October 12th, 2011 at 07:34 AM

    la masa lleva pisco?? q rico q debe ser! me la agendo para probar!

    Reply
  11. Uchi says:
    Wednesday October 12th, 2011 at 02:13 PM

    I love dulce de leche ! yummy!!

    Reply
  12. Jeannette Quiñones-Cantore says:
    Wednesday October 12th, 2011 at 05:29 PM

    yo también me lo agendo para una cena especial, que rico!!

    Reply
  13. Katie says:
    Wednesday October 12th, 2011 at 06:12 PM

    The volador (minus the pineapple marmalade) reminds me of the Argentine dessert called rogel. I never would have thought to combine dulce de leche and pineapple. I must try this!

    Reply
  14. Cristina López says:
    Monday October 17th, 2011 at 02:38 PM

    Voy a probarla y os cuento, espero no quemar nada!

    Gracias por compartirla 😉

    Reply
  15. Cristi says:
    Tuesday October 18th, 2011 at 03:29 PM

    Mmmmmm!

    Dulce de leeeechee! I’m from Argentina. DDL here is everywhere. It is said that it was created by accident by a maid who worked for Rosas in the 19th century. A jar of this sweet never fails to be present in our fridges. I’m glad that it is coming to be more widely known in other countries and that it is still keeping its original name. Without it, our childhood would not have been the same. All I can say is, ENJOY!

    Reply

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