Category Archives: Pastry

Making Alfajores

My first alfajor was a powdery-caramelly masterpiece with a layer of dulce de leche that I swear was an inch thick. That could just be how I remember it of course. But I was overwhelmed. Where had these been all my life? Happily it was’t long before a kind Peruvian lady clued me in to what they were and taught me how to pronounce them. Alfa-whuh?


Start by assembling your ingredients. Sift together your flours, salt and leavening. Note you can use up 1 1/2 cups of cornstarch or yuca flour out of a total 2 cups.

Cream the sugar and butter together.

Add egg yolk, egg, lemon zest and cogac.

Beat that together then add the flour and stir…

…until a dough starts to come together.

Remove the dough to a lightly floured board and push it together. Wrap that in plastic and refrigerate it for 30 minutes to firm it.

Divide the dough in half (it’s easier to work with only half at a time) and roll it into a rough ball.

Roll the dough out to about 1/8 inch thick…thinner than you might think, but then there’s baking powder in the dough so you’ll get some expansion during baking.

Cut out your shapes, you can make them just about any size, from small to large. Here I’m using a roughly 2-inch cutter.

Lay them out on a sheet pan and let them rest for about 30 minutes to relax any gluten that may have developed during the rolling step. You don’t want them contracting into overly-thick little disks in the oven. Meanwhile, preheat your oven to 350 degrees Fahrenheit.

Bake them ten minutes until they’re heated through but not browned. The biscuit tops should be quite blonde in appearance. Some may be a little wobbly on the top…just use those for the bottoms! Allow these to cool completely before filling them since you don’t want any residual heat melting the dulce de leche.

Speaking of which, the best way to apply it, I think, is with a pastry bag. I like a nice thick layer of filling so I’m using just the collar. You can use any tip you like. Here I should add that if you really want to blow your audience away make a home-made dulce de leche with 50% goat’s milk. To thicken it, add a slurry of 1 tablespoon cornstarch and 1 1/2 tablespoons water once it’s reduced down to about three cups. Whisk it in quickly, let it boil thirty seconds and take it off the heat. If it isn’t the consistency of peanut butter when it cools, you can always re-heat it and add more cornstarch. Anyway…

…I pipe on a swirl…

…put on the top and squeeze gently…

…and do my best to resist popping it into my mouth right then and there. Have fun!

Filed under:  Alfajores, Pastry | 2 Comments

Alfajores Recipe

How can you tell these are New World cookies? By all the cornstarch (corn flour) of course. Some readers have written in to tell me they don’t like the taste and/or texture of cornstarch even when it’s baked. If that’s the case no worries, you can still make these with cake flour. Yuca flour is another alternative that’s used quite a bit in alfajores, assuming you can find it. Note that the proportion of the different flours can be changed to suit your taste. Some like a firmer alfajor, in which case you can use 100% wheat flour, all-purpose if you like. For those who prefer theirs ultra-tender, you can use up to 65% non-wheat flour and they’ll still hold together. Here’s what I did. These aren’t very sweet because the filling is extremely so.

5 ounces (1 cup) all-purpose flour
4 ounces (1 cup) cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
2 ounces (1/2 cup) powdered (confectioner’s) sugar
4 ounces (1 stick) butter
1 whole egg
1 egg yolk
2 teaspoons finely grated lemon zest
2 tablespoons pisco (Peruvian brandy) or cognac
1-2 cups thick dulce de leche or about 1 cup jam for filling

Sift together the flour(s), leavening and salt. In a medium bowl or in a mixer with the paddle attachment, cream the powdered sugar and butter until it’s light in color. Add the egg, yolk, zest and brandy and beat until it’s all combined (it may be a little lumpy, which is OK). Stir in the flour-baking powder mixture and work the dough just until it comes together. Refrigerate the dough for half an hour.

Meanwhile, preheat your oven to 350 degrees. After the dough has rested, roll it out to about a 1/8 inch thickness and cut it into rounds with a cookie cutter. Place the rounds on a parchment-lined baking sheet and bake them for 10 minutes until baked but still very blonde. Cool the cookies on a wire rack, then fill with dulce de leche.

Filed under:  Alfajores, Pastry | 2 Comments

What is it with Continentals and fat?

Reader Nate asks:

Why do sweet cream butter and cultured butter seem to have different fat content? Aren’t they’re using the same technique or is there some scientific explantion for this?

I like that question, Nate! The answer is that it’s mostly an aesthetic, but there are some functional reason for the difference, at least in the pastry world. In general European butters are about 2% higher in fat that American butters. The funny thing is that here in the states European “style” butters often have 7% or 8% more fat than typical American butters. Evidently they’re cashing in on the fact that most Americans think that Continentals are in love with fat. That’s not an entirely unfounded assumption.

Functionally, if they’re made right, butters with higher fat content are firmer than those made with less. That stands to reason since the remainder is water with a small amount of protein (about 1.5%) mixed in. More water = a softer consistency.

Firm butters are preferred in the world of pastry making, especially where laminated doughs like puff pastry, croissant dough and Danish dough are concerned. Firm butter not only makes the rolling and folding process easier, it helps the pastries rise higher in the oven because there’s less moisture to weigh down the delicate layers. Indeed some “dry butters” can have as little as 1% water.

But there’s no technical reason why a cultured butter has to be higher in fat. Hope that helps, Nate!

Filed under:  Pastry | 6 Comments

So when did alfajores arrive in the New World?

We are making New World alfajores after all, at least for now! I’ve found no documentation whatsoever pertaining to that, only claims that they “came over with the conquistadors”. I find that a little hard to believe, personally. I don’t see those rough-and-ready characters taking the time to pack delicate boxes of sweets alongside their morions and lances. Watch it, Francisco! I paid twenty reales for those! However it’s not beyond the realm of possibility that Spaniards could have been eating them in the New World sometime later in the Age of Exploration, the late 1500′s or 1600′s, say. Of course how and why they evolved from an elongated roll of sugar, spices and nuts into sandwich cookies with dulce de leche filling is anyone’s guess.

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How long did the Arabs occupy Spain?

I like that question reader Zsa Zsa, if indeed that is your real name! It’s popularly said that the Islamic occupation of the Iberian peninsula lasted for 800 years. While it may technically true in that there were Arabs on what is now Spanish soil all of that time, the Caliphate that was established there was always in flux. In fact you can make the case that Al Andalus started shrinking from virtually the moment it was established.

The invasion commenced in 711 A.D. when the first Arab conquerors crossed over at Gibraltar, having swept through all of the Middle East and North Africa over the previous 90 years. By 720 nearly the entire territory of what is now Spain and Portugal was united under a Caliphate. A capitol was set up in the southern city of Córdoba, which in relatively short order (150 years) became one of the dominant economic and cultural centers in all of Europe and the Middle East. This “golden age” didn’t last terribly long however, as infighting soon divided up the Caliphate into some 20 separate states, which fought with outsiders and one another until they eventually began to fall to Christian powers pressing in from the north.

As I mentioned the re-conquest (“Reconquista” as it’s known in Spain) of Al-Andalus started almost immediately after the Arabs took the place, as many of the local peoples — especially those up in the northwest — chafed under Muslim rule. The movement began as early as 718 but really began to pick up steam starting in about 900 A.D.. By 1150 over half of the peninsula was reclaimed, and by 1249 the only remaining region still under Muslim control was a small state all the way south near Gibraltar called the Emirate of Granada. And in fact the only reason that region survived was because it was a convenient way for the reigning powers up in Castile to extract tribute from what was left of the old Caliphate.

By the time Ferdinand and Isabella — of Christopher Columbus fame — came along, Granada was on its last legs. Spanish forces crushed it militarily the same year that the Americas were discovered, in 1492. About 200,000 Muslims remained in Spain following this final coup-de-grace and were allowed to practice their religion until 1500. In what many historian consider to be a gratuitous injustice, even the descendants of those last remaining Muslims were booted out of the country in 1609.

I hope that answers your question, dahlink!

Filed under:  Pastry | 7 Comments

What makes alfajores different?

Alfajores are widely thought to be little sandwiches made of shortbread. In fact that isn’t the case. The two little disks that contain the filling most closely resemble cakes. They contain flour, butter, leavening and eggs (cooked egg yolk). They also have one other rather unusual ingredient: cornstarch (cornflour) usually in abundance. Indeed it’s not unusual to find an alfajores recipe that contains as much cornstarch as wheat flour.

The question is: why? The answer is: gluten. Cornstarch has no gluten in it, and when it’s added to a dough in that kind of quantity it has the effect of undermining any gluten than happens to be present. The cooked egg yolks do much the same thing, the effect being extreme tenderness. This is the secret to good alfajores, which have a tooth that’s even softer than an American biscuit. Superior alfajores are so melt-in-mouth tender that they give you the impression that it’s the filling that’s holding the outsides together, not the reverse.

Filed under:  Pastry | 8 Comments

So what is an alfajor?

Good question! The word can mean different things in different places, but let me ask you this: from what language does the word originate do you think? Any guesses? No? Well what if I wrote it this way: al-fajor. Does that help any?

If you said “Arabic” then you’re correct. Alfajores were an Arab import to Spain, back when most of it was under Arab control and called Al-Andalus. The word “alfajor” could be derived from one of several different words. It could come from an old Arabic word meaning “excellent” or “luxurious”. Alternately it might come from the word al-hasú which means “filled”. Or it might come from the word alfahua which means “honeycomb”. Or maybe it’s derived from a Spanish-Arabic hybrid term that means “nectar”. Whichever is the case I think you can see we have a theme emerging here: alfajores are sweet and they taste good. Pretty much all you need to know.

I will say however that alfajores are rather different in the New World compared to the Old. Over in Spain, or so I understand it, they’re little elongated treats full of nuts, spices and honey. In other words, they still have all the hallmarks of a Middle Eastern sweet. Over on this side of The Drink they’re quite different: little sandwich cookie-type confections filled with dulce de leche, caramel, jam or even chocolate. Depending on where in Central or South America you find them they might also be enrobed in chocolate or a sugar glaze.

Oh and why we’re on the subject of giving names to things I have another question for you: who named the stars? Here’s a hint: Aldebaran, Altair, Alpheratz, Fomalhaut, Rasalhague, Sadalsuud. Any guesses?

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This Week: Alfajores

I didn’t get any at the Señor de los Milagros party yesterday and I’m still ticked about it. So darn it I’m making my own.

Filed under:  Pastry | 11 Comments

Miracle Sunday

We had a little taste of Lima in Louisville yesterday. The Peruvian members of our parish hoisted the image of Señor de los Milagros (Lord of Miracles) and carried it down the street, in keeping with annual tradition (in Peru).

The procession commemorates the famous Lima earthquake of 1746 which destroyed virtually the entire city — except — the wall upon which this image was painted. So every year in October, the month of the quake, fellows in purple robes carry this image through the city of Lima in remembrance of the miracle. Here in Louisville they carried it about six blocks because that thing is heavy, heavy, heavy and we have only so many Peruvians to do the lifting.

Afterwards there was some delightful entertainment involving a woman in bare feet and a dancing horse (paso fino I think it’s called?). The horse had a gait I’d never seen before. It produced a rapid clickety-clackety-clickety-clackety sound on the pavement. I’d never get near a fast dancing horse in bare feet I can tell you. But she did and I liked it.

Anyway, once tradition had been honored we headed to the parish hall for chicken. I have no idea what that yellow sauce was but on a potato it was heaven. I didn’t get the name of any of the pastries because there was too much hubbub, but I tried everything I could get my hands on. Except the alfajores, I was too slow, dangit.

This tasted like flan on top of chocolate cake:

This was a bread pudding:

And this, well, I have no idea. A sponge cake and fruit gelatin extravaganza it was. Fabulous.

Our parish is heavily hispanic. People there come from all over the Spanish-speaking world: Spain, Colombia, Mexico, Puerto Rico, Argentina, Cuba you name it. So hardly anyone there was familiar with this Peruvian tradition, but let’s face it, what was not to like? After the food was gone the dancing started. The music combined some Peruvian dance music with our usual parish party mix of ranchera and American country. What a party. America, I love ya.

Filed under:  Pastry | 16 Comments

Making Black Forest Cake

One taste of Black Forest cake made with the traditional sponge cake and it all makes sense. This cake is as light as air. Then the kick of the cherry brandy and chocolate hits you and you think wow, those German Black Forest hillbillies were really on to something! Try this and I promise you’ll never think of Black Forest cake as a deep chocolate indigence again but rather as a chocolate and cherry cream cake. One with a nice alcoholic payoff which, let’s face it, doesn’t hurt. You’ll need:

1 recipe chocolate génoise
1/2 recipe cake syrup combined 8 ounces kirsch
about 1 cup sour cherries (frozen is fine, bing cherries will do in a pinch)
stabilized whipped cream (about 2 1/2 cups liquid heavy cream sweetened with 5 tablespoons sugar)
2 ounces chocolate shavings
maraschino cherries for garnish

Start by trimming up your génoise layer. This one I froze because bad weather kept me from making this cake for about a week. When you freeze a génoise layer it sinks a little more that normal so my edge trimmings were substantial. It still left me with a nice thick layer though.

See? Still close to two inches. I trimmed the sides as well to straighten the edges. You don’t need to do that unless you’re uptight like I am.

The next step is to split the sponge layer. Start by making a shallow cut all the way around the layer in the center. Keep cutting around and around, steadily getting deeper until…

…you’ve cut all the way through.

Place your bottom layer on a cardboard cake circle, then paint it liberally with the kirsch syrup. Don’t soak it, just moisten it all over.

Now apply the whipped cream. A very large dollop, and spread it to the edges. You want a nice thick layer that’s about as thick as your sponge layers.

Press your cherries into it.

Apply the next layer of cake and similarly apply the cake syrup. You won’t use all your syrup. Use it to make some sort of celebratory cocktail once you’re done making the cake.

At this point I enlisted my cake wheel, since I had a few flourishes in mind.

See here how you want the cream about an equal thickness with the sponge. Just about perfect.

I spread the whipped cream out to the edges…

…then spread it out, over and along the sides…

…and applied a cake comb to give the sides a texture. And did a wavy thing on the top because, well…what da hey.

I was gonna cover most of it with chocolate shavings anyway.

Then using a pastry bag with a nice big star tip…

…I piped some dollops of cream and topped them with maraschino cherries for color.

I piped a bottom rim but I think that was too much. Made the cake look like a wedding gown.

Still the slices looked good.

Good enough to eat, no? Reviews were phenomenal.

Filed under:  Black Forest Cake, Pastry | 18 Comments