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recipe of the month

Alfajores! AKA a deliciously rich Peruvian dessert. Traditionally made with lard and other vegan no-nos. While this might not fool some, it has gotten a stamp of more-than-approval by those familiar with the traditional kind. (See measurement legend at bottom of page, if helpful). Pastry part credited to Vegan Good Eats.

Filling ("Manjar Blanco"):

Step 1: Mix stuff. We're talkin' about the pastry part for now. Whisk together dry, then add butter. I cheat and use slightly melted butter, but try not to do the same if you can help it. Now's also the time to start preheating the oven to 375 degrees.

Step 2: Cut it out. Hopefully you have one of those cookie-cutter-majigs. If not, no sweat, grab your nearest baby-sized cup or something resembling one. Oh, roll the dough out first, about 1/4" thick. (Tip: if the rolling pin has gone a-missin', a tall round bottle or something like it will do just fine. If you are on the OCD side like me, you could also use a piece of wax paper in between the rolling utensil and the actual dough.)

Step 3: Place on cookie sheet. No greasing necessary, and it's fine if they touch -- these aren't the rising variety. Annnd bake em! Watch them very carefully as even a slightly-burnt alfajor is the equivalent to it raining cats & dogs on a vegan parade (okay, bad analogy). Seriously though! Golden bottoms = done. I give it ten minutes.

Step 4: Stovetop time. Mix all the filling ingredients together in a saucepan and heat on medium. Simmer for about 5 minutes; don't let boil. Should be done when it looks like the picture.


The result. The magic happens when you let the lil' wafers cool and the filling is just warm enough to cool after dolloping it on and making wafer sandwiches (ahem, I mean alfajores). It should hold the wafers together very well. Sprinkle with powdered sugar, if desired (I went sans extra sweetness for this round).

Congratulations! You have now earned the "this ain't your mom's peach cobbler" badge!

measurement legend
C = cup
T = tablespoon
t = teaspoon

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