These triple dulce de leche layer Alfajores (or Rogelitos, or Alfajor Santafesino) are scrumptious and pair amazingly with coffee, tea or mate (Argentine green tea infusion).
These super sweet pastries are a traditional sweet from the Province of Santa Fe in Argentina, where I grew up. When I was a kid, my friends and school mates used to sell these to raise funds for charity. I have to say that these alfajores weren't hard to sell out at all because they are delicious!!
Recipe
How much time do you need?
Preparation time: 60 minutes
Cooking time: 10 minutes
Total time: 1 hour 10 minutes
Material:
Rolling Pin
Mixing bowls
Cookie cutter 8 to 12 cm diameter
Clinging wrap
Baking trays
Baking paper
Spatulas
Medium sauce pan
Mixer
Butter knife
Ingredients for the biscuits:
400 grs plain flour
1 whole egg
8 yolks
50 grs soft butter
2 tbsp. sugar
2 tbsp. of water
2 tbsp. marsala wine
Filling:
500 grs confectionary dulce de leche
Icing:
200 grs icing sugar
200 grs caster sugar
50 ml water
1 tsp lemon juice
1 egg white
Method:
Put the flour in a bowl or on the counter top, make a hole in the centre and incorporate the egg, the yolks, the butter, sugar, water and marsala wine. Gently bring the ingredients together and knead the dough until you obtain a smooth and tender bun, wrap it in film and let the dough rest for 30 minutes at room temperature.
Pre-heat the oven to 190 degrees Celsius, fan-forced mode.
Cut into 4 pieces and then stretch each ball using a rolling pin until the layer is very thin. Using a cookie cutter, cut 8-12 cm circles (or use any other desired shape), pierce with a fork 2 or 3 times each raw biscuit and put on a baking tray.
Bake at 190 degrees for 7-8 minutes until the biscuits are golden brown.
Cool the biscuits in a cooling rack for 15-20 minutes.
Assemble:
Spread dulce de leche over on biscuits, top with another biscuits and add a second layer of dulce de leche. Top with a third biscuits and place in a cooling rack so you can easily cover with the icing when ready.
Icing:
Make the icing right before using it.
Beat the white egg with the powdered sugar and the lemon juice until obtaining a thick and white icing. Boil water in a sauce pan and put the icing mixture in mixing bowl on top of the sauce pan (don't let the base of the bowl touch the boiling water). Add remaining sugar and beat for a few minutes until smooth and silky.
Pour over the Rogelitos (alfajores) until they are fully covered and let them dry for at least 2 hours.
Alternatively, and for a lighter option, you can only cover one biscuit like the ones in the picture.
These are best eaten the day after as the biscuits will become softer. You can also freeze them for several moths. Take out of the fridge and let rest at room temperature for 30 minutes and enjoy!
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