15 Craveable Argentinian Dessert Recipes That Sweeten Every Moment

Craving a taste of Argentina? I’ve got you covered with a collection of irresistible Argentinian dessert recipes that will transport your taste buds. From the creamy richness of dulce de leche flan to the satisfying crunch of alfajores, these treats are a perfect blend of tradition and sweetness. Whether you’re hosting a gathering or just indulging yourself, these recipes are sure to be a hit. Let’s explore these delightful desserts and find your new favorite!

Dulce De Leche Flan

Dulce de leche flan is a classic Argentinian dessert that combines the creamy texture of flan with the rich sweetness of dulce de leche, a caramel-like sauce made from sweetened milk. This indulgent treat is perfect for any special occasion or simply to satisfy your sweet cravings.

Its smooth and silky consistency, paired with the deep flavors of caramel, makes it a favorite among dessert lovers in Argentina and beyond.

Preparing dulce de leche flan is a straightforward process, but it requires a bit of patience as it needs time to cool and set properly. The combination of eggs, milk, and sugar creates a delectable custard, while the dulce de leche adds that signature taste that will leave everyone wanting more.

Serve it chilled, drizzled with additional dulce de leche for an extra touch of sweetness.

Ingredients (serving size: 4-6 people):

• 1 cup dulce de leche
• 1 cup whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• Pinch of salt

Cooking Instructions:

1. Prepare the Caramel: In a small saucepan over medium heat, add 1/2 cup of granulated sugar and a few tablespoons of water. Stir gently until the sugar dissolves, then let it cook without stirring until it turns a golden amber color. Be careful not to burn it.

Once done, quickly pour the caramel into a round flan mold or individual ramekins, tilting them to coat the bottom evenly. Set aside to cool.

2. Mix the Flan Base: In a mixing bowl, whisk together the eggs, whole milk, heavy cream, dulce de leche, vanilla extract, and a pinch of salt until the mixture is smooth and well combined. Ascertain that there are no lumps of dulce de leche left.

3. Strain the Mixture: To achieve a silky flan, strain the mixture through a fine-mesh sieve into another bowl. This will remove any egg or milk solids and create a smoother texture.

4. Fill the Mold: Pour the strained custard mixture over the set caramel in the flan mold or ramekins. Tap gently on the counter to eliminate any air bubbles.

5. Bake in a Water Bath: Preheat the oven to 350°F (175°C). Place the filled mold or ramekins in a larger baking dish and carefully pour hot water into the baking dish until it reaches halfway up the sides of the flan mold.

This water bath method helps the flan to cook evenly and prevents it from cracking.

6. Bake: Bake the flan for about 50-60 minutes, or until the center is set and a knife inserted in the middle comes out clean. Remove the flan from the oven and let it cool in the water bath for a bit before transferring it to the refrigerator to chill for at least 4 hours, or overnight for best results.

7. Serve: To serve, run a knife along the edges of the flan to loosen it from the mold. Invert it onto a serving plate, allowing the caramel to drizzle over the flan. Slice and enjoy!

Extra Tips: When making dulce de leche, you can either use store-bought or make your own by simmering sweetened condensed milk until it thickens and turns a caramel color.

If using a larger flan mold, adjust the baking time accordingly, checking for doneness. Additionally, for an elegant touch, consider garnishing with whipped cream, fresh fruit, or a sprinkle of sea salt to balance the sweetness.

Alfajores De Dulce De Leche

Alfajores de Dulce de Leche are a beloved Argentinian treat that captures the essence of Latin American desserts. These delicious cookies consist of two soft, crumbly layers filled with rich dulce de leche and often dusted with powdered sugar or rolled in shredded coconut. The combination of textures and flavors makes them irresistible, and they’re a popular choice for celebrations, tea time, or simply as a sweet indulgence.

Making alfajores de dulce de leche at home is a rewarding experience that allows you to enjoy this traditional dessert fresh from your kitchen. The key to perfecting these cookies lies in achieving the right balance of tenderness and flavor. With a little patience and attention to detail, you’ll be able to create a batch of these delightful cookies that are sure to impress anyone who takes a bite.

Ingredients (Serves 4-6 people)

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup dulce de leche
• Powdered sugar (for dusting)
• Shredded coconut (optional, for rolling)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. This mixture will create a rich base for your cookies.
2. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Sifting the dry ingredients helps to remove any lumps and combines them evenly, ensuring a smooth dough.
3. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to tougher cookies. The dough should be soft and slightly sticky.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 1 hour. Chilling the dough makes it easier to handle and helps the cookies maintain their shape during baking.
5. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
6. Roll and Cut the Cookies: Once the dough is chilled, take it out of the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out the cookies. Place them on the prepared baking sheet, leaving some space between each cookie.
7. Bake the Cookies: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times may vary depending on your oven. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Assemble the Alfajores: Once the cookies are completely cool, spread a generous layer of dulce de leche on the bottom side of one cookie, then gently press another cookie on top to form a sandwich. Repeat the process until all cookies are assembled.
9. Finish with Powdered Sugar: Dust the assembled alfajores with powdered sugar, and if desired, roll the edges in shredded coconut for an extra touch.

Extra Tips

When making alfajores de dulce de leche, it’s essential to let the cookies cool completely before assembling them to avoid melting the dulce de leche.

For added flavor, consider infusing the dough with a hint of lemon zest or a splash of rum. If you want to make them ahead of time, you can prepare the cookies and freeze them without the filling, then assemble them just before serving. This way, you can enjoy fresh alfajores whenever you like!

Chocotorta

Chocotorta is a beloved Argentinian dessert that combines the rich flavors of chocolate and cream cheese, creating a satisfyingly decadent treat. This no-bake cake is incredibly easy to prepare and is a favorite at gatherings and parties due to its delightful taste and simple assembly.

Made with layers of chocolate cookies, a creamy filling, and a hint of coffee, the chocotorta is a perfect way to end any meal or enjoy as a snack throughout the day.

This dessert isn’t only delicious but also a nostalgic recipe for many Argentinians, as it often brings back memories of family gatherings and celebrations. The beauty of chocotorta lies in its versatility; you can customize the layers and flavors according to your preferences, whether by adding fruit, nuts, or even different flavored creams.

With just a few simple ingredients and minimal preparation time, you can create a stunning and mouthwatering dessert that will impress your family and friends.

Ingredients (Serves 4-6):

• 2 packages of chocolinas cookies (or any chocolate wafer cookies)
• 500g cream cheese (softened)
• 400g dulce de leche
• 1 cup of strong coffee (cooled)
• Cocoa powder (for dusting)
• Chocolate shavings (for garnish, optional)

Instructions:

1. Prepare the Filling: In a mixing bowl, combine the softened cream cheese and dulce de leche. Use a hand mixer or a whisk to blend the two ingredients together until smooth and creamy. Verify there are no lumps for a velvety filling.
2. Prepare the Coffee Dip: In a separate shallow bowl, pour the cooled strong coffee. This will be used to soak the chocolate wafers, adding moisture and flavor to the cake.
3. Layer the Cookies: Take one chocolinas cookie and quickly dip it into the coffee, making sure it absorbs the liquid but doesn’t become too soggy. Place the dipped cookie at the bottom of a rectangular dish or a round springform pan.
4. Add the Filling: Once you have your first layer of cookies, spread a generous layer of the cream cheese and dulce de leche mixture over the cookies using a spatula. Smooth it out evenly to cover all the cookies.
5. Repeat the Layers: Continue the process by adding another layer of dipped cookies on top of the filling, followed by another layer of the cream cheese mixture. Repeat this layering process until you run out of cookies and filling, finishing with a layer of the cream cheese mixture on top.
6. Chill the Chocotorta: Once assembled, cover the dish with plastic wrap or aluminum foil. Refrigerate the chocotorta for at least 4 hours, but ideally overnight. This chilling time allows the flavors to meld and the cookies to soften.
7. Serve: After chilling, remove the chocotorta from the refrigerator. Dust the top with cocoa powder and garnish with chocolate shavings if desired. Slice into squares or wedges and serve chilled.

Extra Tips:

For an extra layer of flavor, consider adding a splash of vanilla extract to the cream cheese and dulce de leche mixture. You can also experiment with different types of cookies, such as vanilla wafers, for a unique twist.

Pastelito De Dulce De Membrillo

Pastelito De Dulce De Membrillo is a delightful Argentinian pastry that combines the sweet and tangy flavor of quince paste with a flaky pastry shell. This traditional dessert is a popular choice for gatherings and celebrations, often enjoyed with a cup of coffee or tea. The unique balance of textures and flavors makes it a beloved treat that captures the essence of Argentine cuisine.

The dough is typically made with flour, butter, and a touch of sugar, creating a tender crust that perfectly complements the rich, sweet filling of dulce de membrillo. Once baked, these pastries develop a golden crust that’s irresistible. Whether you’re hosting a party or simply looking to indulge your sweet tooth, Pastelito De Dulce De Membrillo is sure to impress your family and friends.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 cup dulce de membrillo (quince paste), cut into small pieces
• 1 egg, beaten (for egg wash)
• Powdered sugar (for dusting, optional)

Cooking Instructions

1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, softened butter, granulated sugar, and salt. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Be careful not to overwork it; you want a tender pastry.
2. Chill the dough: Once the dough is well combined, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the butter firm up, making the dough easier to roll out and ensuring a flaky texture.
3. Roll out the dough: After chilling, remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to a thickness of about 1/8 inch. Use a round cutter (about 3-4 inches in diameter) to cut out circles from the rolled dough.
4. Fill the pastries: Place a small piece of dulce de membrillo in the center of each dough circle, approximately 1 teaspoon or more depending on your preference. Be careful not to overfill, as the filling may leak out during baking.
5. Seal the pastries: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for an attractive finish. Repeat this process until all the dough and filling are used.
6. Prepare for baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the sealed pastries on the prepared baking sheet, leaving some space between each one.
7. Egg wash and bake: Brush the tops of the pastries with the beaten egg to give them a beautiful golden color when baked. Bake in the preheated oven for 20-25 minutes, or until they’re golden brown and puffed.
8. Cool and serve: Once baked, remove the pastelitos from the oven and let them cool on a wire rack. If desired, dust with powdered sugar before serving for an extra touch of sweetness.

Extra Tips

When making Pastelito De Dulce De Membrillo, it’s important to keep your dough cold to achieve that flaky texture. You can even chill the mixing bowl and utensils before starting.

If you can’t find dulce de membrillo, try substituting with another fruit paste or even homemade fruit preserves for a different flavor profile. Additionally, feel free to experiment with spices like cinnamon or nutmeg in the dough for added depth. Enjoy your delicious Argentinian treat!

Facturas

Facturas are traditional Argentinian pastries that are beloved for their flaky texture and sweet fillings. These delightful treats come in various shapes and sizes, often enjoyed with coffee or tea during breakfast or as an afternoon snack.

The versatility of facturas allows for a range of fillings, from dulce de leche and chocolate to cream cheese and fruit preserves. Making facturas at home can be a rewarding experience, as the aroma of freshly baked pastries fills your kitchen and evokes the warmth of Argentinian culture.

To achieve the perfect facturas, it’s essential to use high-quality ingredients and pay attention to the dough’s consistency. A well-made facturas dough is light, flaky, and buttery, yielding a heavenly pastry that melts in your mouth. While the process may seem intimidating, with a little patience and practice, you can create these delightful pastries to impress your family and friends.

Ingredients (Serves 4-6)

• 4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup milk, lukewarm
• 1/2 cup granulated sugar
• 2 large eggs
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup dulce de leche or other preferred filling
• Powdered sugar (for dusting)
• Optional: chocolate chips, fruits, or cream cheese for filling

Cooking Instructions

1. Prepare the Yeast Mixture: In a small bowl, combine the lukewarm milk and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This step activates the yeast, which is vital for the dough to rise.

2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center of the flour mixture to prepare for the wet ingredients.

3. Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the softened butter, vanilla extract, and the frothy yeast mixture to the eggs. Mix until smooth.

4. Form the Dough: Pour the wet mixture into the well of the dry ingredients. Using a wooden spoon or your hands, mix until a shaggy dough forms. Once combined, knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

5. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

6. Shape the Facturas: After the dough has risen, punch it down to release the air. Divide the dough into smaller portions (about 12 pieces). Roll each piece into a circle or rectangle, and add your desired filling in the center.

Fold or roll the dough as preferred to enclose the filling, and shape as desired.

7. Second Rise: Arrange the shaped facturas on a baking sheet lined with parchment paper. Cover them with a towel and let them rise again for about 30 minutes.

8. Bake: Preheat your oven to 350°F (175°C). Bake the facturas for about 20-25 minutes or until they’re golden brown. Keep an eye on them to avoid over-baking.

9. Cool and Serve: Once baked, remove the facturas from the oven and let them cool on a wire rack. Dust with powdered sugar before serving.

Extra Tips

When making facturas, consider experimenting with different fillings to suit your taste preferences. You can also brush the tops of the pastries with an egg wash before baking to achieve a beautiful golden color.

If you find the dough too sticky, feel free to add a little more flour as you knead. Finally, for an authentic touch, serve your freshly baked facturas with a strong cup of Argentinian coffee or mate for the ultimate experience.

Helado Artesanal

Helado Artesanal, or artisanal ice cream, is a beloved treat in Argentina that brings together the rich flavors of the country’s diverse ingredients. This homemade ice cream is known for its creamy texture and intense flavors, which come from using fresh, high-quality components.

Making Helado Artesanal at home allows you to customize it to your liking, whether you prefer classic flavors like chocolate and vanilla or more adventurous combinations like dulce de leche and fruity sorbets.

One of the best parts about Helado Artesanal is its versatility. You can experiment with various mix-ins, toppings, and base flavors to create a dessert that suits your taste. This recipe will guide you through the process of making a classic chocolate Helado Artesanal, perfect for indulging with family and friends. Whether it’s a hot summer day or a festive gathering, this ice cream is sure to impress.

Ingredients (serving size: 4-6 people):

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 large egg yolks

Cooking Instructions:

1. Prepare the Base Mixture: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, cocoa powder, vanilla extract, and salt. Whisk together over medium heat until the mixture is warm, and the sugar and cocoa powder are fully dissolved. Don’t let it boil.
2. Temper the Egg Yolks: In a separate bowl, beat the egg yolks until they’re light and frothy. Once the cream mixture is warm, gradually pour about half of it into the egg yolks while whisking continuously. This process, called tempering, helps prevent the yolks from scrambling.
3. Combine and Thicken: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 5-7 minutes). Be careful not to let it boil.
4. Cool the Mixture: Once thickened, remove the saucepan from the heat and transfer the mixture to a bowl. Allow it to cool to room temperature, then cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This step enhances the flavor and guarantees a smooth texture.
5. Churn the Ice Cream: Once the mixture is thoroughly chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for churning. Typically, it takes about 20-30 minutes to reach a soft-serve consistency.
6. Freeze the Ice Cream: Transfer the churned ice cream into an airtight container and freeze for at least 2 hours, or until firm. This step allows the ice cream to harden and develop a scoopable texture.

Extra Tips: For a creamier texture, verify that all your ingredients are as cold as possible before mixing. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir it every 30 minutes for the first few hours to break up ice crystals and achieve a smoother consistency.

Feel free to add mix-ins such as nuts, chocolate chips, or fruit during the last few minutes of churning for added flavor and texture. Enjoy your homemade Helado Artesanal!

Tarta De Ricota

Tarta De Ricota is a traditional Argentinian dessert that showcases the delightful combination of ricotta cheese and sweet flavors, creating a light and creamy treat that’s perfect for any occasion. This tarta, or tart, is often enjoyed at family gatherings, celebrations, or simply as a sweet indulgence during the week. The smooth texture of ricotta paired with a buttery crust and a hint of citrus makes this dessert a favorite among many.

Making Tarta De Ricota is relatively simple, and it allows for creativity with flavor variations. While the classic version calls for lemon or orange zest, you can easily experiment with different extracts or spices to suit your taste. This dessert can be served chilled, making it a revitalizing choice, especially in warmer months. Whether you’re looking to impress guests or satisfy your own sweet tooth, this tarta will surely delight.

Ingredients (Serves 4-6):

• 1 pre-made pie crust (9-inch)
• 500g ricotta cheese
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1/4 cup corn starch
• 1/4 teaspoon salt
• Powdered sugar (for dusting, optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 180°C (350°F). This guarantees that the tarta will bake evenly and achieve the perfect golden color.
2. Prepare the Pie Crust: Place the pre-made pie crust in a 9-inch tart pan. Press it into the bottom and up the sides of the pan, making sure there are no gaps. Prick the bottom of the crust with a fork to prevent bubbling during baking. Set aside.
3. Mix the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, granulated sugar, eggs, vanilla extract, lemon zest, lemon juice, corn starch, and salt. Use a hand mixer or a whisk to blend until the mixture is smooth and creamy, with no lumps remaining.
4. Pour the Filling into the Crust: Carefully pour the ricotta mixture into the prepared pie crust, spreading it evenly with a spatula. This will guarantee that every slice has a delightful filling.
5. Bake the Tarta: Place the tart in the preheated oven and bake for about 40-45 minutes or until the filling is set and the top is lightly golden. You can check for doneness by gently shaking the pan; the center should be firm but still slightly jiggly.
6. Cool and Chill: Once baked, remove the tarta from the oven and allow it to cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours before serving. Chilling enhances the flavors and makes it easier to slice.
7. Serve and Enjoy: Before serving, dust the top with powdered sugar for an elegant touch. Slice into wedges and serve chilled, either plain or with fresh fruit on the side.

Extra Tips: When making Tarta De Ricota, you can customize the flavor by adding a touch of almond extract or using different citrus zest such as orange or lime. If you prefer a richer flavor, consider mixing in some chocolate chips or dried fruits.

Always allow the tart to cool completely before refrigerating; this will help it set properly. For an extra layer of texture, serve it with a dollop of whipped cream or a fruit compote. Enjoy your delicious homemade tarta!

Budín De Pan

Budín De Pan, or bread pudding, is a beloved Argentinian dessert that transforms stale bread into a warm, comforting dish. This classic recipe is often enjoyed at family gatherings or celebrations, making it a staple in many Argentinian households.

The beauty of Budín De Pan lies in its simplicity and the ability to customize it with various ingredients, allowing each baker to put their unique spin on this traditional treat. The dessert typically incorporates a delightful combination of bread, milk, sugar, eggs, and flavors like vanilla, cinnamon, and dried fruits.

Its rich and custardy texture makes it a perfect ending to any meal, while the sweet aroma that fills your kitchen will surely entice everyone to gather around the table. Whether served warm or chilled, Budín De Pan is a dish that evokes nostalgia and brings comfort with every bite.

Ingredients (serves 4-6 people):

• 4 cups of stale bread, torn into small pieces
• 2 cups of milk
• 1 cup of sugar
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 cup of raisins or dried fruits (optional)
• Butter for greasing the baking dish

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the Budín De Pan will bake evenly and develop that perfect golden top.
2. Prepare the Bread Mixture: In a large mixing bowl, combine the torn pieces of stale bread and pour the milk over them. Allow the bread to soak for about 10-15 minutes until it’s soft. You want the bread to absorb the milk fully, creating a moist base for your pudding.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, sugar, vanilla extract, and ground cinnamon until well combined. This mixture will add sweetness and flavor to your dessert.
4. Combine Ingredients: Once the bread has soaked, add the egg mixture to the bread and milk. If using, fold in the raisins or dried fruits at this stage. Mix everything gently until all ingredients are incorporated, taking care not to break the bread too much.
5. Grease the Baking Dish: Lightly butter a baking dish (approximately 9×13 inches) to prevent the pudding from sticking. Pour the bread mixture into the prepared dish, spreading it out evenly.
6. Bake: Place the baking dish in the preheated oven and bake for about 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Keep an eye on it to prevent over-browning.
7. Cool and Serve: Once baked, remove the Budín De Pan from the oven and let it cool for a few minutes. It can be served warm or chilled, depending on your preference. Optionally, dust with powdered sugar or serve with a drizzle of caramel or chocolate sauce.

Extra Tips:

For added depth of flavor, consider infusing the milk with a cinnamon stick or a splash of rum before mixing it with the bread.

You can also experiment with different types of bread, such as brioche or challah, for a richer taste. If you want a creamier texture, replace some of the milk with cream or add a dollop of cream cheese to the egg mixture.

Finally, feel free to top the Budín De Pan with nuts or coconut flakes for added texture and flavor. Enjoy your homemade Budín De Pan!

Galletitas De Maicena

Galletitas De Maicena, or Cornstarch Cookies, are a beloved treat in Argentina, known for their delightful crumbly texture and subtle sweetness. These cookies are often filled with dulce de leche, a traditional caramel-like spread, making them a favorite among both children and adults.

Their simplicity and the use of cornstarch give them a unique melt-in-your-mouth quality that sets them apart from other cookies. These cookies aren’t only easy to prepare but also perfect for any occasion. Whether you’re hosting a gathering, celebrating a birthday, or just enjoying a cozy afternoon snack, Galletitas De Maicena will undoubtedly impress your guests.

With just a few ingredients, you can whip up a batch of these tasty treats in no time.

Ingredients (Serves 4-6)

• 1 cup cornstarch
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• A pinch of salt
• Dulce de leche (for filling)
• Extra powdered sugar (for dusting, optional)

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly and achieve the perfect golden-brown color.
2. Mix Dry Ingredients: In a large bowl, combine the cornstarch, all-purpose flour, and salt. Mix well to guarantee that the dry ingredients are evenly distributed. This step is vital as it helps in achieving a uniform texture in your cookies.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and powdered sugar together until light and fluffy. This typically takes about 3-4 minutes. Properly creaming these ingredients is essential for incorporating air, which will help the cookies rise slightly and become tender.
4. Add Egg Yolk and Vanilla: Next, add the egg yolk and vanilla extract to the butter-sugar mixture. Mix until well combined. The egg yolk adds richness to the cookies, while the vanilla enhances their flavor.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix, as this can lead to tougher cookies.
6. Shape the Cookies: Take small portions of the dough and roll them into balls about the size of a walnut. Place them on a parchment-lined baking sheet, leaving some space between each cookie as they’ll spread slightly while baking.
7. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to guarantee they don’t overbake, as they can become too hard.
8. Cool and Fill: Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack. Once cool, take one cookie, spread a generous layer of dulce de leche on the flat side, and sandwich it with another cookie.
9. Dust with Powdered Sugar: If desired, dust the filled cookies with extra powdered sugar for a decorative touch before serving.

Extra Tips

To enhance the flavor of your Galletitas De Maicena, consider adding a sprinkle of lemon or orange zest into the dough for a subtle citrus note.

Additionally, make sure your butter is at room temperature for easier mixing and a smoother dough. If you find that the dough is too crumbly, you can add a teaspoon of milk to help bind it together. Enjoy these cookies fresh, but they can also be stored in an airtight container for several days, making them a convenient treat to have on hand!

Pionono

Pionono is a delightful Argentinian dessert that combines the lightness of a sponge cake with a rich filling, rolled up into a beautiful log shape. This dessert isn’t only visually appealing but also versatile, as it can be filled with a variety of ingredients, including dulce de leche, chocolate mousse, or fruit preserves.

Traditionally, pionono is served during celebrations, making it a favorite among families and friends during special occasions.

To create a perfect pionono, it’s vital to master the sponge cake base, known for its airy texture. The key is to beat the eggs and sugar well until they become pale and fluffy, which helps the cake rise beautifully. Once baked, the cake is rolled while still warm, allowing it to maintain its shape without cracking. The filling can be tailored to your preferences, making each pionono a unique treat.

Ingredients (Servings: 4-6)

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup dulce de leche (or preferred filling)
• Powdered sugar (for dusting)
• Optional: fresh fruits or nuts for garnish

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the oven is at the right temperature when you’re ready to bake the sponge cake.

2. Prepare the Baking Pan: Line a 15×10 inch jelly roll pan with parchment paper, making sure to grease the paper lightly. This will prevent the cake from sticking and make it easier to roll later.

3. Mix the Batter: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5-7 minutes, or until the mixture is thick, pale, and forms ribbons when the beaters are lifted. Add the vanilla extract at this stage.

4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to retain as much air as possible in the batter, which is vital for a light sponge.

5. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 12-15 minutes or until the cake is golden brown and springs back when lightly touched.

6. Cool and Roll the Cake: Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel from one short end to the other.

Let it cool completely while rolled up.

7. Fill the Cake: Once cooled, unroll the cake gently. Spread a generous layer of dulce de leche (or your chosen filling) evenly over the surface, leaving a small border around the edges.

8. Re-Roll the Cake: Starting from one end, roll the cake back up tightly without the towel. Place the seam side down on a serving platter. You can dust the top with powdered sugar for an elegant finish.

9. Slice and Serve: Using a sharp knife, slice the pionono into 1-inch pieces. Serve immediately, or refrigerate until ready to enjoy.

Extra Tips

For an added twist, consider infusing your filling with flavors such as cocoa powder or finely chopped nuts for texture. You can also experiment with different fillings like whipped cream mixed with fruit or a chocolate ganache.

When rolling the cake, be gentle to prevent cracks, and if you encounter any, simply cover them with the filling. Additionally, make sure to serve the pionono chilled for a rejuvenating dessert experience!

Churros

Churros are a beloved Argentinian dessert that have gained popularity around the world for their crispy exterior and soft, doughy interior. These delightful treats are often enjoyed as a snack or dessert, typically served with a side of rich chocolate dipping sauce.

The process of making churros involves creating a simple choux pastry, which is then piped into long strips and fried until golden brown. The churros are usually rolled in sugar and can be filled with dulce de leche for an extra indulgent experience.

Making churros at home is easier than you might think. With just a few ingredients, you can whip up a batch of these delicious pastries to share with family and friends. Whether served at a party or during a cozy night in, churros are sure to impress and satisfy any sweet tooth.

So, gather your ingredients and get ready to enjoy this classic Argentinian dessert.

Ingredients (Serves 4-6 people):

• 1 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon vegetable oil
• Oil for frying
• 1/2 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (optional)

Cooking Instructions:

1. Prepare the Choux Pastry: In a medium saucepan, combine 1 cup of water, 2 tablespoons of sugar, and 1/2 teaspoon of salt. Bring the mixture to a boil over medium heat. Once boiling, remove it from the heat and stir in 1 cup of all-purpose flour until the mixture forms a ball.
2. Add the Eggs: Allow the mixture to cool slightly for about 5 minutes. Once cooled, add 2 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy. You can use a wooden spoon or a stand mixer with a paddle attachment for this step.
3. Heat the Oil: In a deep frying pan or pot, pour enough oil to submerge the churros (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is hot enough.
4. Pipe the Churros: Line a baking sheet with paper towels to drain the churros once fried. Transfer the churro dough into a piping bag fitted with a star-shaped tip. Pipe long strips of dough directly into the hot oil, cutting them off with scissors to achieve your desired length.
5. Fry the Churros: Fry the churros in batches, being careful not to overcrowd the pan. Cook them for about 2-4 minutes on each side or until they’re golden brown. Use a slotted spoon to remove them from the oil and transfer them to the prepared baking sheet to drain excess oil.
6. Coat with Sugar: In a shallow dish, mix together 1/2 cup of granulated sugar with 1 teaspoon of ground cinnamon (if using). Roll the hot churros in the sugar mixture until they’re evenly coated.
7. Serve: Serve the churros warm with a side of melted chocolate or dulce de leche for dipping. Enjoy!

Extra Tips: For best results, make sure the oil is at the correct temperature before frying the churros to guarantee they cook evenly and don’t absorb too much oil. If you want to experiment with flavors, consider adding a splash of vanilla extract to the dough or infusing the chocolate sauce with a pinch of chili powder for a spicy kick.

Store any leftover churros in an airtight container for up to two days, but they’re best enjoyed fresh!

Rosca De Reyes

Rosca De Reyes, or Kings’ Ring, is a traditional Argentinian dessert that’s especially popular during the celebration of Epiphany on January 6th. It symbolizes the arrival of the Three Wise Men and is often enjoyed as part of family gatherings, where each member takes a piece in anticipation of finding a figurine hidden within.

The Rosca isn’t only a delightful treat but also a beautiful centerpiece with its ring shape adorned with colorful fruits and sometimes even nuts. This sweet bread is slightly sweetened and flavored with hints of citrus and spices, making it a delightful dish that pairs wonderfully with a cup of hot chocolate or coffee.

The process of making Rosca De Reyes can be a fun activity for families, involving everyone in the preparation, decoration, and, of course, the anticipation of who’ll find the figurine.

Ingredients (serving size: 4-6 people)

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup warm milk
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 1/2 cup mixed candied fruits (for decoration)
• 1 figurine or dried bean (to hide inside the bread)
• 1 egg (for egg wash)

Cooking Instructions

1. Activate the Yeast: Begin by warming the milk until it’s slightly warm but not boiling (about 110°F or 43°C). In a small bowl, combine the warm milk, yeast, and a teaspoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy. This step guarantees that the yeast is active and will help the dough rise.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, remaining sugar, salt, cinnamon, and nutmeg. Whisk them together until well combined.
3. Combine Wet Ingredients: In a separate bowl, mix the softened butter, eggs, orange zest, and lemon zest. Once the yeast mixture has activated, add it to this bowl and stir to combine.
4. Form the Dough: Gradually add the wet mixture to the dry ingredients, mixing with a wooden spoon or your hands until it comes together. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
5. First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
6. Shape the Rosca: After the dough has risen, punch it down to release air. Shape the dough into an oval ring, making sure to form a hole in the center to create the ring shape. Place the shaped dough on a baking sheet lined with parchment paper.
7. Hide the Figurine: Carefully insert the figurine or dried bean into the bottom side of the dough ring, ensuring it’s well hidden.
8. Second Rise: Cover the shaped dough again with a towel and let it rise for another 30-45 minutes until it puffs up.
9. Preheat the Oven: While the dough is rising, preheat your oven to 350°F (175°C).
10. Decorate and Bake: Brush the top of the dough with the beaten egg for a shiny finish. Decorate with candied fruits, placing them evenly around the top. Bake in the preheated oven for 25-30 minutes, or until the Rosca is golden brown.
11. Cool and Serve: Once baked, remove the Rosca from the oven and let it cool on a wire rack. Slice and serve, making sure to warn everyone about the hidden figurine!

Extra Tips

When making Rosca De Reyes, feel free to get creative with the decorations! You can add nuts, additional spices, or even a drizzle of icing for extra sweetness.

If you prefer a less sweet bread, you can reduce the sugar slightly. Also, if you don’t have candied fruits, fresh fruits can work as a colorful topping, but be sure to add them just before serving to avoid sogginess.

Enjoy this festive dessert with family and friends, and cherish the tradition of who finds the figurine!

Bizcochos

Bizcochos are delightful Argentine pastries that can be enjoyed as a dessert or a snack. They’re light, flaky, and often accompany coffee or tea, making them a popular choice for gatherings or afternoon breaks. The dough is simple, yet the result is a crunchy, buttery treat that can be flavored with various fillings or toppings.

Whether you prefer them sweet or savory, bizcochos are versatile and can be adapted to suit any palate. This recipe for bizcochos serves 4-6 people and will introduce you to the traditional preparation method. The key to attaining the perfect bizcochos lies in the dough’s texture and the baking time, which creates a golden-brown finish.

Once you master the basics, you can experiment with different flavors and fillings, making this dessert a favorite among family and friends.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• Optional: cinnamon or powdered sugar for dusting

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your bizcochos bake evenly and achieve a perfect golden color.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, salt, and baking powder. Whisk them together until they’re evenly mixed. This step is essential as it helps distribute the leavening agent evenly throughout the dough.
3. Incorporate Butter: Cut the softened butter into small cubes and add it to the dry ingredients. Using your fingers or a pastry cutter, incorporate the butter into the flour mixture until it resembles coarse crumbs. This will create a flaky texture in the final product.
4. Add Wet Ingredients: Make a well in the center of the mixture and pour in the milk and vanilla extract. Stir gently with a spoon until the dough begins to come together. Be careful not to overmix; the dough should be slightly sticky but manageable.
5. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it gently for about 1-2 minutes until it’s smooth and cohesive. This step helps develop gluten, giving the bizcochos their structure.
6. Roll and Cut: Using a rolling pin, roll the dough out to about 1/4-inch thickness. Then, cut the dough into desired shapes, typically squares or circles, using a knife or cookie cutter. You can also use a fork to create patterns on the surface if desired.
7. Bake: Place the cut bizcochos on a baking sheet lined with parchment paper. Bake them in the preheated oven for 15-20 minutes or until they’re lightly golden on the edges. Keep an eye on them to avoid burning.
8. Cool and Serve: Once baked, remove the bizcochos from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They can be served warm or at room temperature, and you can sprinkle them with cinnamon or powdered sugar if desired.

Extra Tips:

To achieve an even flakier texture, consider chilling the butter before incorporating it into the flour mixture. Additionally, feel free to experiment with different flavorings by adding lemon zest or almond extract to the dough.

You can also try filling some of the bizcochos with dulce de leche or chocolate for a delicious twist. Finally, store any leftovers in an airtight container to keep them fresh for several days.

Panqueque De Dulce De Leche

Panqueque de Dulce de Leche is a beloved Argentinian dessert that combines the rich, caramel-like flavor of dulce de leche with thin, crepe-like pancakes known as panqueques. This delectable treat is often enjoyed as a sweet finish to a meal or as a delightful afternoon snack.

The combination of the soft, delicate pancakes and the creamy, sweet filling creates a truly indulgent experience that’s sure to please anyone with a sweet tooth.

Making panqueque de dulce de leche is a simple yet rewarding process. The base of the recipe consists of basic pantry ingredients that come together to create light and fluffy pancakes. Once cooked, each pancake is generously spread with dulce de leche and then rolled or folded for serving.

This dessert can be garnished with fresh fruits, a sprinkle of powdered sugar, or even a drizzle of chocolate sauce for an added touch of sweetness.

Ingredients (Serves 4-6)

• 1 cup all-purpose flour
• 2 large eggs
• 1 ½ cups milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted (plus more for cooking)
• 1 cup dulce de leche
• Optional: powdered sugar for dusting, fresh fruit for garnishing

Cooking Instructions

1. Prepare the Batter: In a mixing bowl, whisk together the flour, eggs, milk, sugar, and vanilla extract until you achieve a smooth batter. Make sure there are no lumps and the mixture is well combined.

Allow the batter to rest for about 30 minutes; this step helps the flour absorb the liquid and results in more tender pancakes.

2. Heat the Pan: Preheat a non-stick skillet or crepe pan over medium heat. Once hot, add a small amount of butter to coat the surface. This will help prevent the pancakes from sticking and give them a nice golden brown color.

3. Cook the Pancakes: Pour a ladleful of the batter into the center of the skillet, tilting the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly browned.

Carefully flip the pancake using a spatula and cook for another 1-2 minutes on the other side. Repeat this process with the remaining batter, adding more butter to the pan as needed.

4. Fill and Roll the Pancakes: Once all the pancakes are cooked, take one pancake and spread a generous layer of dulce de leche over the surface. You can use the back of a spoon or a spatula for even spreading.

Roll the pancake tightly or fold it into quarters, and place it on a serving plate. Repeat for the remaining pancakes.

5. Serve: If desired, dust the filled pancakes with powdered sugar and garnish with fresh fruit or a drizzle of chocolate sauce. Serve immediately while warm, and enjoy the delightful combination of flavors and textures.

Extra Tips

When making panqueque de dulce de leche, it’s important to control the heat of your skillet. Too high of a heat can cause the pancakes to burn quickly, while too low may result in undercooked centers.

Additionally, feel free to experiment with different fillings, such as fruit preserves or chocolate spread, for a unique twist on this classic dessert. If you’re making a larger batch, keep the cooked pancakes warm in a low oven while you finish cooking the rest. Enjoy!

Torta Rogel

Torta Rogel is a classic Argentinian dessert that boasts layers of delicate, crispy pastry combined with a rich and creamy dulce de leche filling. This indulgent cake is often topped with a light meringue, creating a delightful contrast in both texture and flavor.

It’s a popular choice for celebrations and festive gatherings, embodying the sweet essence of Argentinian culture. The preparation of Torta Rogel may take some time, but the end result is a stunning dessert that will impress family and friends alike.

Each layer of the cake is meticulously crafted to guarantee a perfect balance of sweetness and richness, making it a memorable treat for any occasion.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/2 cup sugar
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup dulce de leche
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, melted butter, sugar, and salt. Mix until the ingredients are well incorporated.

Add the eggs, one at a time, beating well after each addition until the mixture is smooth and homogeneous.

2. Roll Out the Dough: Divide the dough into 6 equal portions. On a floured surface, roll out each portion into thin rounds, about 1/8 inch thick.

Make sure to keep them as uniform in size as possible for even baking.

3. Bake the Layers: Preheat your oven to 350°F (175°C). Transfer each rolled-out dough round onto a baking sheet lined with parchment paper.

Bake for about 10-12 minutes or until lightly golden and crisp. Remove from the oven and let them cool completely.

4. Assemble the Cake: Once the pastry layers are cool, take one layer and spread a generous amount of dulce de leche over the top.

Place a second layer on top and repeat the process until all layers are stacked, finishing with dulce de leche on the top layer.

5. Make the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form and the meringue is glossy.

Stir in the vanilla extract.

6. Top the Cake: Spread the meringue over the top of the assembled cake, creating decorative peaks with a spatula or the back of a spoon.

7. Brown the Meringue: Using a kitchen torch, carefully brown the meringue until golden, or place the cake under the broiler for a few minutes, watching closely to avoid burning.

8. Chill and Serve****: Allow the Torta Rogel to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.

This will help the layers set and make it easier to slice.

Extra Tips

When preparing Torta Rogel, make sure that your pastry layers are baked until they’re perfectly crisp, as this will help prevent the dessert from becoming soggy once the dulce de leche is added.

You can also experiment with flavored dulce de leche or add a touch of espresso or cocoa to the meringue for an extra twist.

Make sure to keep the assembled cake in the refrigerator until just before serving to maintain its freshness and structure. Enjoy your homemade Torta Rogel!