The first time I shared this Chilean Powdered Pastries recipe was in 2012, and now I’m posting it again to update the photos, update the recipe, and share an improved version. And the other reason is because on April 15 we celebrate the Chilean Cuisine Day, and what a better way to do it with a pastry as wonderful as this one.
These Powdered Chilean Pastries are a classic of Chilean cuisine, they have always been sold in bakeries, or at least that’s what I remember from some of these locations from the Valparaíso area. They are typical in September, when we celebrate the national holidays, but also for any time of the year when we just want to enjoy something sweet. And the best thing is that you can make them at home.
This recipe is one of those that takes us back to our childhood, to remember our family, especially for those of us who are physically far from Chile.
Also visit the recipes of Chilean pastry of dulce de leche and walnuts from Curico, Churros with dulce de leche and lucuma dip, or Swiss Roll.
- 5 eggs
- 1 cup of sifted flour (without baking powder)
- 1 cup of granulated sugar
- Powdered sugar
- Dulce de leche (milk caramel)
- Preheat the oven to 350°F (180°C)
- Beat the egg whites a bit, then start adding the granulated sugar. Beat until no sugar crystals remain.
- Add the yolks one by one.
- Then with a spatula or spoon, integrate the flour in a thorough way, as necessary to unite.
- On a baking tray covered with parchment paper, form little piles of dough, or you can also use a pastry bag for this.
- Bake for approximately 12 minutes or until lightly browned.
- Once cold, each dough can be passed into a Ziploc bag with powdered sugar.
- Join two sides with dulce de leche in between, to your liking.
* Regarding the temperature of your oven, check it frequently. All ovens are different, so you may need less or more time.
- Category: Sweet doughs
- Method: Oven
- Cuisine: Chilean
Keywords: Chilean, powdered, pastries