In Argentina, alfajores are the sweets most chosen by all. As with empanadas, each region of the country has its typical alfajores made with characteristic and regional products. The dulce de leche fillings are the most universal, but the fruit fillings are the ones that best suit each place. This is because the sweets are made with typical fruits. For example, in the south of the country, those filled with red fruits, especially with Calafate or Rosa Mosqueta, are the ones chosen to take with families or friends as a souvenir, or to taste as a typical dish.
Without further ado, we invite you to stay reading in this article to learn how to make fruit alfajores. Let’s cook!
Ingredients to make Fruit Alfajores:
- 160 grams of flour 0000
- 50 grams of sugar (¼ cup)
- 1 egg
- 1 tablespoon of honey
- 40 grams of butter
- 1 dessert spoon of baking powder
- ½ teaspoon bicarbonate of soda
- 1 pinch of salt
- ¼ orange (zest)
How to make Fruit Alfajores:
- To start with the recipe for fruit alfajores, first find a warm or cold place.
- You should know that the dough has a large amount of butter and, if you work in a hot place, such as near a hot oven, it will be difficult for you to maneuver it.
- Also, when you have found the place, mix the ointment butter with the sugar until you get a creamy and whitish consistency.
- Add the egg at room temperature, the tablespoon of honey and orange zest.
- If you wish, you can use lemon zest or vanilla essence instead of orange to flavor the caps of your fruit alfajores.
- Beat with a hand mixer until emulsified.
- Set it aside while you prepare the dry ingredients.
- In a bowl, mix the flour with the baking powder, the bicarbonate of soda and the pinch of salt.
- You can perfectly use self-rising flour and, in this case, it will not be necessary to add baking powder or bicarbonate.
- You can add salt, which intensifies the sweet flavor of the preparation.
- Pour the previously sieved dry ingredients on the clean counter and make a hole in the center to add the wet ingredients there: the butter and egg batter that you had previously assembled.
- Start integrating from the center out without kneading until you form a dough.
- Arrange the dough between separators or plastic wrap so that you can stretch it without sticking to the counter or pallet.
- Stretch it about 4 millimeters high and refrigerate it for 60 minutes.
- After the indicated time, cut the caps of your alfajores with a cookie cutter about 5 centimeters in diameter.
- Arrange the lids on a roasting pan lined with parchment paper, a silicone plate, or non-stick paper suitable for cooking. Cook them in the preheated oven at 180ºC for about 6 minutes until the base is lightly golden.
- Trick: keep 1 finger distance between each one, since having baking powder and bicarbonate, they can grow and touch each other in the oven, causing them not to cook evenly.
- Join the dough again with the help of the separatorsso as not to provide heat with your hands. Stretch it out and cut more caps until you use it all.
- When you have removed the lids from the oven, carefully arrange them on a rackso that they cool without getting
- When they are cold, fill them with the fruit you have chosen.
- For example, you can use quince jelly, which you must step on with the help of a fork to make it more malleable. Also with a spreader you can clean the edges.
- You can also fill the fruit alfajores with very thick jam, like this blueberry jam.
- When the fruit alfajores are ready, you can enjoy
