There are recipes that have no equal! This is the case of the alfajor, a mouth-watering dessert! This recipe originated in the Arab lands and has al hasu as the original name. After the Arab occupation of the Iberian Peninsula, this delicious dessert was brought to Spain and then to Argentina, where the recipe was popularized. After all, whoever does not know the traditional Argentine dulce de lechewhich stuffs the most classic alfajor recipes?
In addition to the creamy dulce de leche, the alfajor brings in its recipe a hard chocolate, which melts in the mouth; and also a tasty biscuit, which alternates the layers of filling. Delightful!
To find out how to make this dessert in three different forms of mouthwatering alfajor, take a look at the recipes that the Cooking Guide has selected for you! Look that:
Alfajor with dulce de leche
Time: 2 in the morning
Performance: 50 units
Difficulty: medium
Ingredients:
- 1 cup unsalted butter (unsalted)
- 4 eggs
- 2 cups (tea) of sugar
- 4 cups of flour (wheat)
- 4 cups (tea) of cornstarch
- 1 tablespoon of chocolate powder
- 1/2 tablespoon of baking powder
Filling:
- 500 g of creamy dulce de leche
Roof:
- 1 kg of melted hydrogenated milk chocolate
Method of preparation:
In a bowl put the butter, eggs, sugar and mix. Add the other sifted ingredients and knead until a homogeneous mass is obtained. Roll out the dough with a rolling pin and cut it into circles with the mouth of a glass or a cutter. Arrange in a large form, side by side, and take to a preheated medium oven for 15 minutes or until lightly browned. Remove from the oven, allow to cool and combine two circles of dough with the dulce de leche, forming sandwiches. Dip in melted hydrogenated chocolate, place on baking paper and let dry before serving.
Alfajor on the plate
Time: 1h30 (+ 2h in the fridge)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 2 cans of condensed milk
- 1 packet of chopped chocolate chip cookies (170 g)
- 200 g of chopped semi-sweet chocolate
- 2 tablespoons of honey
Method of preparation:
Cook the cans of condensed milk, one at a time, in the pressure cooker for 30 minutes after the pressure has started. Turn off and let the pressure drop. Let the jars cool completely before opening them. Open the jars, put them in a bowl, add half the cream and honey, mix and set aside. Melt the chocolate in a double boiler and mix it with the remaining cream. To assemble, lay the biscuits on the bottom of a refractory, spread the dulce de leche over them and cover with chocolate. Refrigerate for 2 hours before serving.
Easy Alfajor to make your mouth water
Time: 1h (+ 30min in the fridge)
Performance: 10 units
Difficulty: easy
Ingredients:
- 1 can of condensed milk
- 20 Maria cookies
- 250 g of minced milk chocolate
- Assorted colored candies to decorate
Method of preparation:
Place the can of condensed milk in a pressure cooker, cover with water, cover and heat over low heat for 40 minutes after the pressure starts. Turn off the heat and let the pressure naturally release. Let the can cool completely before opening it.
Spread a (sweet) spoonful of cooked condensed milk on a biscuit, place a stick of ice cream in the center and cover with another biscuit. Do this with all the cookies. Refrigerate for 30 minutes.
Melt the chocolate in a double boiler or in the microwave and wet the filled biscuits. Place them on a sheet of baking paper, decorate with colored sprinkles and leave to dry. Serve immediately.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
