As I usually do, every April 15th through Mi Diario de Cocina I promote the Chilean Cuisine in its day, although during all these years of existence of this blog it’s always been my priority to publicize the Chilean gastronomy. And because my blog is bilingual, it can reach many more people.
In Chile we have a lot of domestic products, and we also have a very rich geography, which allowed us to get wonderful ingredients for cooking. However, it’s through home-cooking where our culinary culture can be better appreciated. There are many traditional recipes that have been passed down from generation to generation. For many of these, over time, some restaurants have given them a gourmet touch, whereas other restaurants have attempted to retain almost intact those dishes that bring us back to our childhood.
In Chile the Dulce de Leche (milk caramel) is one of the main ingredients in sweet preparations, and that is why today I wanted to present this recipe of Chilean pastry of dulce de leche and walnuts from Curico, John Paul Mellado. This pastry has its origin in the city of Curico in Chile, and while there are different sizes and fillings for it, I wanted to present here this version, which is one of the most popular ones.
The crust is a little bit different from other recipes that I have on this blog, it’s a thinner and crunchier crust, which with the dulce de leche and nut filling it’s simply a treat for the palate.
You may also want to see my recipes of Profiteroles, and Meringue eggfruit cake.
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Chilean pastry of dulce de leche and walnuts from Curico
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 25 1x
Ingredients
- 2 cups of flour
- 6 egg yolks
- 1/8 cup of vinegar
- 1 tablespoon of unsalted butter
- A pinch of baking powder
- Dulce de Leche (milk caramel)
- Chopped walnuts
- Powdered sugar
Instructions
- Add to a large bowl the flour and a pinch of baking powder. Make a hole in the center and then add the vinegar and egg yolks in that space.
- Mix with your hands and then add the butter. Knead the dough until it’s smooth and firm. If necessary, you can also add a little bit of water.
- Let this mix rest for about 15 minutes.
- Roll the dough out until a very thin thickness is achieved. Then cut circles of about 3 inches (8 cm) in diameter.
- Pinch with a fork on top of each dough circle.
- Bake the dough circles for about 8 to 10 minutes, until lightly browned at 350°F (180°C).
- Then join a crust with dulce de leche, walnuts, crust, dulce de leche, crust, dulce de leche, walnut, and a crust, to finally sprinkle powdered sugar on top.
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