12 Sweet Argentinian Pastry Recipes That Feel Light and Delightful

When it comes to desserts, I’m always enchanted by the delightful pastries from Argentina. From melt-in-your-mouth alfajores to indulgent chocotorta, each recipe has its own unique story. These treats are perfect for satisfying a sweet tooth and bringing joy to any gathering. Are you ready to explore the charm of these delectable pastries? Let’s uncover the recipes that will elevate your baking game and impress your friends and family.

Classic Alfajores

Alfajores are a beloved treat in Argentina, known for their delicate texture and rich flavor. These traditional cookies are typically made with two soft, crumbly biscuits filled with a luscious layer of dulce de leche, and often rolled in shredded coconut or dusted with powdered sugar.

They’re a delightful blend of sweetness and creaminess, making them a perfect accompaniment to a cup of coffee or tea. The origin of alfajores can be traced back to Moorish Spain, but they’ve become a quintessential part of Argentine culture, enjoyed by people of all ages.

Making alfajores at home is a rewarding experience, as they fill your kitchen with a warm, inviting aroma. The key to achieving the perfect alfajores lies in the dough, which should be soft and easy to handle.

The filling, dulce de leche, can be homemade or store-bought, and the choice of rolling in coconut or dusting with powdered sugar adds a beautiful finishing touch. Whether you’re planning a family gathering or simply treating yourself, these classic cookies are sure to impress.

Ingredients (Serves 4-6 people)

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup dulce de leche
• 1/2 cup shredded coconut (optional)
• Powdered sugar for dusting (optional)

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 3-5 minutes using an electric mixer. Once combined, add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until a soft dough forms. Be careful not to overmix, as this can lead to tougher cookies.
3. Chill the Dough: Once the dough is ready, wrap it in plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps it firm up, making it easier to roll out.
4. Roll and Cut: Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a round cookie cutter to cut out circles. Place the circles on a baking sheet lined with parchment paper, ensuring they’re spaced apart.
5. Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until they’re lightly golden. Keep an eye on them to avoid overbaking. Once done, remove from the oven and allow them to cool on a wire rack.
6. Assemble the Alfajores: Once the cookies are completely cool, spread a generous layer of dulce de leche on the flat side of one cookie and sandwich it with another cookie. Repeat this process for all cookies.
7. Finish the Alfajores: If desired, roll the edges of the filled alfajores in shredded coconut or dust them with powdered sugar for a decorative touch. Let them sit for a few minutes to allow the filling to set before serving.

Extra Tips

When preparing alfajores, it’s important to use a good quality dulce de leche for the best flavor. If you want to make your own, simply simmer sweetened condensed milk until it turns a rich caramel color.

Additionally, you can experiment with different flavorings in the dough or fillings, such as chocolate or fruit jams, to personalize your alfajores. Store any leftovers in an airtight container to keep them fresh and soft for several days.

Flaky Empanadas With Sweet Fillings

Flaky empanadas are a delightful treat that can be enjoyed at any time of day. Originating from Argentina, these savory pastries have made their way around the world, but sweet versions are often overlooked. With a flaky, buttery crust and a variety of sweet fillings such as dulce de leche, chocolate, or fruit, these empanadas are a perfect dessert or snack to satisfy your sweet tooth.

They’re easy to make and can be customized based on your preferred flavors, making them a great option for gatherings or a family dessert.

To make flaky empanadas with sweet fillings, you’ll need to create a simple dough that can be rolled out and filled with your desired sweet ingredients. This recipe yields about 4-6 servings, allowing you to share with family or friends. Whether you choose to make a traditional filling or get creative with your favorite sweet ingredients, these empanadas are sure to impress anyone who tries them.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and diced
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1/2 cup dulce de leche (or preferred sweet filling)
• 1/2 cup chocolate chips (optional)
• 1 egg (for egg wash)
• Powdered sugar (for dusting, optional)

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Add the cold, diced butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. This will help create that flaky texture.
2. Add Water: Gradually add the cold water to the flour mixture, one tablespoon at a time, mixing until the dough begins to come together. You may not need all the water, so add just enough to form a soft dough.
3. Chill the Dough: Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to relax the gluten and maintain the flakiness of the pastry.
4. Roll Out the Dough: After chilling, remove the dough from the refrigerator and divide it into two portions. On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Use a round cutter (approximately 4-5 inches in diameter) to cut out circles.
5. Fill the Empanadas: Place a tablespoon of your desired sweet filling (such as dulce de leche or chocolate chips) in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.
6. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for an extra secure seal and decorative touch.
7. Prepare for Baking: Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over the tops of the empanadas for a golden finish.
8. Bake: Bake the empanadas in the preheated oven for about 20-25 minutes, or until they’re golden brown and flaky. Keep an eye on them to prevent over-browning.
9. Cool and Serve: Once baked, remove the empanadas from the oven and allow them to cool for a few minutes. Dust with powdered sugar before serving if desired.

Extra Tips

When making flaky empanadas, make certain that your butter is very cold to achieve that perfect flakiness in the pastry. Additionally, experiment with different sweet fillings to find your favorite combinations.

You can also freeze unbaked empanadas for later use; just bake them straight from the freezer, adding a few extra minutes to the cooking time. Enjoy your delicious flaky empanadas with a scoop of ice cream or a drizzle of chocolate sauce for an indulgent treat!

Chocotorta

Chocotorta is a beloved Argentinian dessert that combines the rich flavors of chocolate and dulce de leche, creating a delightful no-bake cake that’s perfect for any occasion. This dessert is reminiscent of childhood for many Argentinians, as it’s often served at birthday parties and family gatherings.

With its simple preparation and delectable taste, Chocotorta is sure to impress your friends and family.

The name “Chocotorta” comes from the use of “Chocolinas,” chocolate cookies that are soaked in coffee or milk to create a soft, cake-like texture. Layers of these cookies are alternated with a creamy mixture of dulce de leche and cream cheese, resulting in a dessert that’s both indulgent and invigorating.

Whether enjoyed as a sweet treat after a meal or as a special dessert to celebrate an occasion, Chocotorta is a true classic in Argentinian cuisine.

Ingredients (Serves 4-6):

• 1 package of Chocolinas (chocolate cookies)
• 2 cups dulce de leche
• 2 cups cream cheese, softened
• 1 cup strong coffee or milk (for soaking cookies)
• Optional: cocoa powder or chocolate shavings for garnish

Cooking Instructions:

1. Prepare the cream mixture: In a mixing bowl, combine the softened cream cheese and dulce de leche. Using a hand mixer or a whisk, blend the two ingredients together until smooth and creamy. This mixture will serve as the filling for your Chocotorta and should have a rich, velvety consistency.
2. Soak the cookies: Pour the strong coffee or milk into a shallow dish. Quickly dip each Chocolina cookie into the coffee or milk, ensuring they’re soaked but not overly soggy. This soaking process is essential as it helps soften the cookies, allowing them to blend seamlessly with the cream mixture.
3. Layer the dessert: In a rectangular or square serving dish, start by placing a layer of soaked Chocolina cookies at the bottom. Spread a generous layer of the cream mixture over the cookies, smoothing it out with a spatula. Repeat this process, alternating layers of soaked cookies and cream mixture, until all ingredients are used, finishing with a layer of the cream mixture on top.
4. Chill the Chocotorta: Cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight if possible. Chilling allows the flavors to meld together and the dessert to firm up, making it easier to slice and serve.
5. Serve and garnish: Once chilled, remove the Chocotorta from the refrigerator. Optionally, sprinkle cocoa powder or chocolate shavings on top for an extra touch of elegance. Slice into squares or rectangles and serve chilled.

Extra Tips:

For an added flavor twist, consider incorporating a layer of fresh fruit, such as sliced bananas or strawberries, between the cookie and cream layers. This won’t only enhance the flavor but also add an invigorating element to the dessert.

Additionally, be mindful not to soak the cookies for too long; a quick dip is enough to achieve the desired texture without making them mushy. Enjoy your Chocotorta with a cup of coffee or tea for a delightful treat!

Pastelitos De Dulce De Leche

Pastelitos de dulce de leche are a beloved Argentinian pastry that captures the essence of sweet indulgence. These delightful treats consist of a flaky pastry filled with rich dulce de leche, a caramel-like spread made from sweetened condensed milk.

Traditionally enjoyed during national holidays and special occasions, they’re perfect for satisfying your sweet tooth or impressing guests at a gathering. Their crispy exterior and gooey interior make each bite a delightful experience.

Making pastelitos is a rewarding process that combines the art of pastry-making with the joy of preparing a beloved dessert. While they may seem complex at first, with a little patience and practice, you can master this recipe.

They’re usually served warm, dusted with powdered sugar or cinnamon for an added touch of sweetness. Pair them with a cup of coffee or mate for an authentic Argentinian experience.

Ingredients (Serves 4-6 people):

• 1 sheet of puff pastry (thawed if frozen)
• 1 cup of dulce de leche
• 1 egg (for egg wash)
• Powdered sugar (for dusting)
• Cinnamon (optional, for dusting)
• A pinch of salt

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your pastelitos will bake evenly and become beautifully golden brown.
2. Roll Out the Pastry: On a lightly floured surface, gently roll out the puff pastry sheet to about 1/8 inch thick. This will help create a flaky texture while allowing for a generous filling.
3. Cut the Pastry: Using a sharp knife or a pastry cutter, cut the rolled pastry into squares or rectangles, about 3 inches on each side. You should get around 12 to 16 pieces, depending on how large you cut them.
4. Fill the Pastry: Place a tablespoon of dulce de leche in the center of each pastry square. Be careful not to overfill, as this can cause the filling to spill out during baking.
5. Seal the Pastry: Fold the pastry over the filling to create a triangle or rectangle, depending on your initial cut. Press the edges firmly with your fingers to seal, and then use a fork to crimp the edges for a decorative touch.
6. Prepare the Egg Wash: In a small bowl, beat the egg and add a pinch of salt. This egg wash will give your pastelitos a beautiful golden color when baked.
7. Brush the Pastry: Using a pastry brush, lightly coat the top of each sealed pastelito with the egg wash. This step is essential for achieving that golden-brown finish.
8. Bake the Pastry: Place the pastelitos on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, or until they’re puffed up and golden brown.
9. Cool and Dust: Once baked, remove the pastelitos from the oven and let them cool slightly. Dust with powdered sugar and a sprinkle of cinnamon if desired before serving.

Extra Tips:

When making pastelitos de dulce de leche, it’s important to keep your pastry cold until you’re ready to bake. If the dough becomes too warm, it can lose its flaky texture.

For an added twist, consider incorporating a hint of orange zest or a splash of vanilla extract into the dulce de leche before filling. This will elevate the flavor profile and add a unique touch to your pastries.

Enjoy your homemade pastelitos with family and friends, and savor the delightful taste of Argentinian culture!

Rogel

Rogel is a traditional Argentinian pastry that delights the taste buds with its layers of thin, crispy pastry and creamy dulce de leche filling. This delectable dessert is often adorned with a dusting of powdered sugar and is a favorite at celebrations and family gatherings.

Making Rogel requires patience and precision, but the end result is a beautifully layered pastry that’s bound to impress anyone who tries it.

The key to a perfect Rogel lies in the preparation of the dough and the filling. The dough should be rolled out very thinly to achieve those delightful flaky layers, and the dulce de leche should be smooth and creamy. As you build the layers, the combination of the crispy pastry and sweet filling creates a rich and satisfying dessert that’s both indulgent and comforting.

Here’s how to make Rogel for 4-6 servings.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/2 teaspoon baking powder
• 1 cup dulce de leche
• Powdered sugar, for dusting

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Mix well. Add the softened butter and the egg, and use your hands to knead the mixture until it forms a smooth dough. If the dough is too sticky, add a little more flour until it reaches the right consistency.
2. Chill the Dough: Once the dough is prepared, wrap it in plastic wrap and refrigerate for at least 30 minutes. This will help the dough to firm up, making it easier to roll out later.
3. Roll Out the Dough: Preheat your oven to 350°F (175°C). Divide the chilled dough into 6 equal pieces. On a floured surface, roll out each piece into a thin round, approximately 10 inches in diameter. The thinner the dough, the crispier the pastry will be.
4. Bake the Pastry Layers: Place the rolled-out dough on a baking sheet lined with parchment paper. Bake each layer in the preheated oven for about 8-10 minutes, or until they’re lightly golden. Remove from the oven and let them cool completely.
5. Layer with Dulce de Leche: Once the pastry layers are cool, place one layer on a serving platter. Spread a generous amount of dulce de leche over the layer, then add the next layer on top. Repeat this process until all layers are stacked, finishing with a layer of dulce de leche on top.
6. Dust with Powdered Sugar: Once assembled, dust the top layer of dulce de leche with powdered sugar for a decorative finish. Let the Rogel sit for at least an hour to allow the flavors to meld before slicing and serving.

Extra Tips

When making Rogel, it’s essential to ascertain that each layer is evenly spread with dulce de leche to maintain balance in flavor and texture.

Additionally, if you prefer, you can flavor the dulce de leche with a hint of vanilla or a splash of rum for added depth. To achieve the best results, make sure to roll the dough as thin as possible, and don’t rush the cooling process, as this will enhance the crispiness of the pastry.

Enjoy your homemade Rogel with a cup of coffee or tea for a delightful treat!

Tarta De Ricota

Tarta De Ricota is a traditional Argentinian pastry that showcases the delightful combination of a rich, creamy ricotta filling enveloped in a buttery pastry crust. This dessert isn’t only popular for its taste but also for its versatility, as it can be served warm or cold, making it an ideal treat for any occasion, whether it’s a family gathering, a festive celebration, or simply a weekend indulgence.

The balance of sweetness and the light texture of the ricotta filling creates a deliciousness that’s hard to resist. Making Tarta De Ricota can feel like a labor of love, but the process is straightforward and rewarding. The key to a successful tart lies in the quality of the ricotta cheese and the texture of the pastry dough.

As you prepare this dish, you’ll enjoy the fragrant aromas that fill your kitchen and anticipate the delightful flavors that await you. Let’s get started on this Argentinian classic!

Ingredients (Serves 4-6)

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup ricotta cheese
• ½ cup powdered sugar
• 2 large eggs (for filling)
• Zest of 1 lemon
• 1 teaspoon lemon juice
• ½ teaspoon cinnamon (optional)

Cooking Instructions

1. Prepare the Pastry Dough: In a large mixing bowl, combine the flour, softened butter, granulated sugar, egg, vanilla extract, and salt. Use your hands or a pastry cutter to mix the ingredients until crumbly.

Knead the dough gently until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.

2. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). This will guarantee that the tart bakes evenly and achieves a golden crust.

3. Roll Out the Dough: Once the dough has chilled, lightly flour a clean surface and roll it out to fit a 9-inch tart pan. Carefully transfer the rolled dough into the pan, pressing it into the edges.

Trim any excess dough hanging over the edges. Prick the bottom of the crust with a fork to prevent bubbling during baking.

4. Pre-bake the Crust: Place the tart shell in the preheated oven and bake for about 10-12 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool slightly.

5. Prepare the Ricotta Filling: In a separate mixing bowl, combine the ricotta cheese, powdered sugar, eggs, lemon zest, lemon juice, and cinnamon (if using). Mix well until the mixture is smooth and well combined.

6. Fill the Tart Shell: Pour the ricotta filling into the pre-baked tart shell, smoothing the top with a spatula to guarantee an even layer.

7. Bake the Tart: Return the filled tart to the oven and bake for an additional 30-35 minutes, or until the filling is set and lightly golden on top. The center should be firm but slightly jiggly.

8. Cool and Serve: Once baked, remove the tart from the oven and allow it to cool to room temperature. Once cooled, you can slice and serve it as is or chill it in the refrigerator for a firmer texture.

Extra Tips

To enhance the flavor of your Tarta De Ricota, consider adding a touch of vanilla extract or almond extract to the ricotta filling for an extra layer of complexity.

For a decorative touch, you can dust the top of the tart with powdered sugar before serving. Additionally, feel free to personalize the filling by incorporating raisins, chocolate chips, or nuts for added texture and flavor.

Enjoy your homemade Tarta De Ricota with a cup of coffee or tea for a delightful treat!

Pionono

Pionono is a delightful Argentinian pastry that offers a unique twist on traditional rolled cakes. This light sponge cake is layered with various fillings, such as dulce de leche, fruit, or even savory ingredients like ham and cheese. The versatility of pionono makes it a popular choice for both desserts and appetizers.

Perfect for celebrations or casual gatherings, this pastry isn’t only visually appealing but also a crowd-pleaser that showcases the rich culinary heritage of Argentina.

Creating a pionono requires a bit of finesse, but with the right technique, you can master this delicious treat at home. The key to a successful pionono lies in achieving a light and airy sponge cake, which will roll easily without cracking.

Once you perfect the cake base, the possibilities for fillings are endless, allowing you to tailor the flavor to your preference. Whether you opt for sweet or savory, your homemade pionono is sure to impress your family and friends.

Ingredients (Serves 4-6):

• 4 large eggs
• 100 grams (about 1/2 cup) granulated sugar
• 100 grams (about 3/4 cup) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• A pinch of salt
• 200 grams (about 7 ounces) dulce de leche (or desired filling)
• Powdered sugar for dusting (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). This guarantees that the cake bakes evenly and achieves the right texture.
2. Prepare the Baking Pan: Line a rectangular baking sheet (approximately 30×40 cm or 12×16 inches) with parchment paper. This will prevent the cake from sticking and make it easier to roll later.
3. Mix the Eggs and Sugar: In a mixing bowl, combine the eggs and granulated sugar. Using an electric mixer, whisk them together on high speed until the mixture becomes thick, pale, and tripled in volume (about 5-7 minutes). This step is vital for incorporating air into the batter, creating a light sponge.
4. Add the Dry Ingredients: Sift the flour, baking powder, and salt together in a separate bowl. Gently fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter; a gentle folding motion is key.
5. Add Vanilla Extract: Once the flour is fully incorporated, add the vanilla extract and fold it in gently. This will add a lovely flavor to your sponge cake.
6. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
7. Cool and Roll: Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully flip it onto a clean kitchen towel sprinkled with powdered sugar. Gently peel off the parchment paper and, starting from one end, roll the cake up with the towel. Let it cool completely in this rolled shape to maintain its form.
8. Fill the Cake: Once cooled, unroll the cake. Spread an even layer of dulce de leche (or your chosen filling) over the entire surface of the cake, leaving a small border around the edges.
9. Re-Roll the Cake: Carefully roll the cake back up without the towel this time, confirming that the filling stays inside. Wrap the rolled pionono in plastic wrap and refrigerate for at least 30 minutes to help it set.
10. Slice and Serve: After chilling, remove the plastic wrap and slice the pionono into rounds. Dust with powdered sugar if desired, and serve.

Extra Tips:

When making a pionono, it’s important to work gently to preserve the airiness of the sponge cake. You can experiment with different fillings, such as fruit preserves, whipped cream, or even savory options like spinach and cheese.

If you’re feeling adventurous, consider adding a layer of cocoa powder to the cake batter for a chocolate version. Always allow the cake to cool completely before rolling to prevent cracking, and don’t be afraid to get creative with your flavors and presentation!

Facturas

Facturas are delightful Argentinian pastries that come in various shapes and sizes, often filled with sweet ingredients like dulce de leche or custard. These pastries are a staple in Argentine bakeries and are typically enjoyed with a cup of coffee during breakfast or as an afternoon snack. Their flaky texture and rich flavors make them irresistible, and they’re a perfect treat for gatherings or family brunches.

The dough for facturas is usually made with a rich mixture of flour, butter, sugar, and yeast, which allows them to rise beautifully and achieve that signature flaky quality. Once baked, they can be topped or filled with various toppings, such as icing sugar or glaze, making them as visually appealing as they’re delicious. Whether you prefer them filled with chocolate or enjoyed plain, facturas are bound to win over anyone who tries them.

Ingredients (Serves 4-6)

• 4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk (about 110°F or 43°C)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup dulce de leche (for filling)
• Egg wash (1 egg beaten with 1 tablespoon of water)
• Powdered sugar (for dusting, optional)

Cooking Instructions

1. Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy. This step guarantees that the yeast is active and will properly leaven the dough.
2. Make the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Then, add the yeast mixture, eggs, and vanilla extract. Stir until a dough begins to form.
3. Knead the Dough: Transfer the dough to a floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. 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.
5. Shape the Pastries: Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into your desired shapes (triangles, rectangles, or curls). For filled facturas, place a spoonful of dulce de leche in the center of each piece before folding or rolling them.
6. Second Rise: Place the shaped pastries on a baking sheet lined with parchment paper. Cover them again with a kitchen towel and let them rise for another 30-45 minutes until they puff up slightly.
7. Preheat the Oven: While the pastries are rising, preheat your oven to 375°F (190°C).
8. Egg Wash and Bake: Brush the tops of the pastries with the egg wash to give them a golden color. Bake in the preheated oven for 15-20 minutes, or until they’re golden brown.
9. Cool and Serve: Once baked, remove the pastries from the oven and let them cool on a wire rack. If desired, dust with powdered sugar before serving.

Extra Tips

When making facturas, feel free to experiment with different fillings, such as chocolate, pastry cream, or fruit jams, to suit your taste. Additionally, make certain to use high-quality butter for a richer flavor and a flakier texture.

If you want to save time, you can prepare the dough a day in advance and let it rise in the refrigerator overnight, allowing for a quicker baking process the next day. Enjoy your homemade facturas with a cup of coffee or tea for a true Argentinian experience!

Dulce De Leche Croissants

Dulce De Leche Croissants are a delightful Argentinian pastry that combines the buttery, flaky texture of croissants with the rich, caramel-like sweetness of dulce de leche. This indulgent treat is perfect for breakfast, brunch, or as a sweet snack any time of day.

Whether served warm or at room temperature, these croissants will surely impress your family and friends. Making these croissants from scratch might seem intimidating, but with a little patience and the right ingredients, you can create a heavenly dessert that captures the essence of Argentinian cuisine.

The key to achieving that flaky, airy texture lies in the lamination process, where layers of butter are rolled into the dough. The result is a pastry that isn’t only delicious but also visually stunning.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm milk (about 110°F or 43°C)
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup dulce de leche (plus extra for drizzling)
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. In a separate bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it becomes frothy. Gradually add the yeast mixture to the flour mixture and stir until a dough begins to form.
2. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Shape the dough into a ball, place it in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
3. Prepare the Butter Block: While the dough is rising, prepare the butter block. Place the cold, cubed butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Refrigerate the butter block until the dough is ready.
4. Laminate the Dough: Once the dough has risen, punch it down and roll it out into a rectangle about 1/2 inch thick. Place the chilled butter block in the center of the dough. Fold the edges of the dough over the butter, sealing it completely. Roll the dough out into a long rectangle, then fold it into thirds like a letter. This is your first turn. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Repeat the Lamination: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This creates the layers that will give your croissants their flaky texture.
6. Shape the Croissants: After the final turn, roll the dough out into a large rectangle about 1/4 inch thick. Cut the dough into triangles (about 4 inches wide at the base). Place a small spoonful of dulce de leche at the base of each triangle and roll it up toward the tip, forming a croissant shape. Tuck the ends slightly to create a crescent shape.
7. Proof the Croissants: Place the shaped croissants on a baking sheet lined with parchment paper. Cover them loosely with a clean kitchen towel and let them rise for another 30-45 minutes, or until they’ve puffed up.
8. Bake the Croissants: Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the croissants with the egg wash for a glossy finish. Bake in the preheated oven for 15-20 minutes or until they’re golden brown.
9. Serve and Enjoy: Remove the croissants from the oven and let them cool slightly. Drizzle additional dulce de leche over the croissants if desired, and serve warm for the best experience.

Extra Tips

When making Dulce De Leche Croissants, make certain your butter remains cold throughout the lamination process. If the butter becomes too soft, it won’t create those desirable layers.

Additionally, feel free to experiment with fillings, such as chocolate or nuts, alongside the dulce de leche for a unique twist. If you want to prepare these croissants in advance, you can shape them and freeze them before the final proofing step; just let them rise at room temperature before baking.

Enjoy this sweet journey into Argentinian pastry-making!

Bañados

Bañados are a beloved Argentinian pastry that combines a rich, buttery dough with a decadent chocolate coating. These delightful treats are often filled with dulce de leche, a sweet caramel-like spread that’s a staple in Argentine desserts. The name “bañados” translates to “bathed,” which refers to the process of dipping the pastries in chocolate, creating a luscious, glossy finish. Perfect for tea time or as a sweet ending to any meal, these pastries are sure to impress both family and friends.

Making bañados can be a fun and rewarding experience. The process involves preparing the dough, allowing it to rest, and then assembling the pastries with a generous layer of dulce de leche. Once baked, they’re dipped in melted chocolate, creating a delightful contrast between the fluffy pastry and the rich coating. While the recipe may seem a bit involved, the delicious results are well worth the effort.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup dulce de leche
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 2 tablespoons vegetable oil (for chocolate coating)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing until well combined. Slowly incorporate the all-purpose flour and salt until a dough forms.
2. Chill the Dough: Once the dough is fully mixed, wrap it in plastic wrap and refrigerate for at least 1 hour. This chilling step is essential as it helps the dough firm up, making it easier to roll out later.
3. Roll Out the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a round cookie cutter or a glass to cut out circles of dough.
4. Fill the Pastries: Place half of the dough circles on a baking sheet lined with parchment paper. Spoon a small amount of dulce de leche onto the center of each circle. Top with the remaining dough circles and press down the edges to seal.
5. Bake the Pastries: Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown. Once baked, allow them to cool completely on a wire rack.
6. Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
7. Dip the Pastries: Once cooled, carefully dip each pastry into the melted chocolate, confirming they’re fully coated. Allow any excess chocolate to drip off before placing them back on the wire rack to set.
8. Serve and Enjoy: Let the chocolate coating harden completely before serving. Bañados can be enjoyed immediately or stored in an airtight container for several days.

Extra Tips

For an extra touch, consider adding a sprinkle of sea salt on top of the chocolate coating before it sets, which will enhance the flavor combination of sweet and salty. You can also experiment with different fillings, such as fruit preserves or chocolate ganache, for a unique twist.

When dipping the pastries, confirm the chocolate is at a suitable temperature—too hot can cause the pastry to become soggy, while too cool mightn’t coat evenly. Enjoy your homemade bañados!

Budín De Pan

Budín De Pan, or Bread Pudding, is a beloved Argentinian dessert that transforms stale bread into a deliciously moist and flavorful dish. This classic recipe combines simple ingredients, resulting in a comforting dessert that’s perfect for any occasion.

Often enjoyed with a drizzle of dulce de leche or a sprinkle of powdered sugar, Budín De Pan isn’t only a wonderful way to reduce food waste, but it also brings a taste of home to any table.

The beauty of Budín De Pan lies in its versatility; you can incorporate various flavors to suit your taste. Some popular additions include raisins, nuts, or even chocolate chips. This dish can be served warm or cold and is sure to satisfy both young and old alike.

Gather your ingredients, and let’s create this delightful dessert that captures the essence of Argentinian cuisine.

Ingredients (Serves 4-6)

• 4 cups of stale bread, torn into pieces
• 2 cups of milk
• 1 cup of sugar
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 cup of raisins (optional)
• 1/4 cup of butter, melted
• A pinch of salt

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your Budín De Pan will bake evenly and achieve the perfect texture.

2. Prepare the Bread: In a large mixing bowl, combine the torn pieces of stale bread with the milk. Allow the bread to soak in the milk for about 10-15 minutes, stirring occasionally, until it becomes soft and mushy. This step is essential for creating a moist pudding.

3. Mix the Ingredients: Once the bread is sufficiently soaked, add the sugar, eggs, vanilla extract, ground cinnamon, melted butter, and a pinch of salt to the bowl. If you’re using raisins, fold them in at this stage.

Mix everything together thoroughly until well combined, ensuring there are no large chunks of bread remaining.

4. Prepare the Baking Dish: Grease a suitable baking dish with butter or cooking spray to prevent sticking. Pour the bread mixture into the prepared dish, spreading it out evenly.

5. Bake the Pudding: Place the baking dish in the preheated oven and bake for about 40-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Keep an eye on it towards the end to avoid over-baking.

6. Cool and Serve: Once baked, remove the Budín De Pan from the oven and allow it to cool for a few minutes. You can serve it warm or at room temperature, topped with a drizzle of dulce de leche or a dusting of powdered sugar, if desired.

Extra Tips

When making Budín De Pan, feel free to experiment with different types of bread, such as brioche or challah, for a richer flavor.

If you prefer a creamier texture, substitute some of the milk with cream. Additionally, let the pudding sit for a few hours or overnight in the refrigerator before baking for a more intense flavor.

This dish can also be stored in the fridge for a few days, making it an excellent make-ahead dessert option.

Churros With Chocolate Sauce

Churros are a beloved pastry in Argentina, known for their crispy exterior and soft, airy interior. Traditionally enjoyed for breakfast or as a snack, these delightful treats are often dusted with sugar and served with a rich chocolate sauce for dipping. The combination of the warm churros and the smooth chocolate creates a comforting experience that’s hard to resist.

Whether at a local café or made at home, churros hold a special place in the hearts of many. Making churros may seem intimidating at first, but with the right ingredients and a few simple steps, you can create this delicious dessert in your own kitchen. They’re perfect for sharing, making them great for gatherings or family dinners.

Let’s explore the recipe and bring a taste of Argentina to your table.

Ingredients (serving size: 4-6 people):

• 1 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil (for frying)
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon

For the chocolate sauce:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Prepare the churro dough: In a medium saucepan, combine the water, 2 tablespoons of sugar, salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil over medium heat. Once boiling, remove from heat and stir in the flour until the mixture forms a ball. Allow the dough to cool slightly.
2. Mix in the eggs: Once the dough has cooled for about 5 minutes, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the mixture is smooth and well-combined.
3. Heat the oil for frying: In a deep skillet or a heavy-bottomed pot, pour in enough vegetable oil to reach a depth of about 2 inches. Heat the oil to 350°F (175°C) over medium-high heat. You can use a thermometer to check the temperature, or drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready.
4. Prepare the coating: In a small bowl, mix together the 1/2 cup of granulated sugar and the ground cinnamon. Set aside for later.
5. Pipe the churros: Transfer the churro dough into a piping bag fitted with a star tip. Carefully pipe 4-6 inch long strips of dough into the hot oil, cutting them with scissors if necessary. Be cautious not to overcrowd the pan; fry in batches if needed.
6. Fry until golden: Fry the churros for about 2-3 minutes on each side or until they’re golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Coat with sugar: While the churros are still warm, roll them in the cinnamon-sugar mixture until they’re evenly coated.
8. Make the chocolate sauce: In a small saucepan over medium heat, combine the chocolate chips and heavy cream. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
9. Serve: Arrange the churros on a serving plate and serve warm alongside the chocolate sauce for dipping.

Extra Tips:

For best results, make sure the oil temperature is consistent while frying, as this guarantees that the churros cook evenly and achieve a perfect texture. If you find the dough too thick, you can add a little more water to adjust the consistency.

Additionally, churros can be enjoyed fresh, but if you have leftovers, store them in an airtight container and reheat them in the oven to restore their crispness. Enjoy your homemade churros with chocolate sauce!