Peruvian Pastry Dessert with Dulce de Leche


1/2 cup all-purpose flour, plus extra for dusting
9 egg yolks, plus 1 egg white
1/2 teaspoon salt
2 tablespoons pisco (brandy produced in Chile and Peru)
vegetable oil, for frying
2-1/2 cups Dulce de Leche
confectioners’ (icing) sugar, for decoration


  1. Pile the flour on a work counter and make a well in the center. Pour the egg yolks and salt into the center of the well and, using your hands, work out from the center to combine the ingredients and form a soft dough. Knead thoroughly, adding the pisco to the dough as you go, for 10 minutes until the dough can form a ball. Form into a ball, wrap in plastic wrap and refrigerate for 15 minutes.
  2. Roll the rested dough out on a floured surface with a rolling pin as thinly as possible. Cut the dough into 5 x 3-inch rectangles, then roll each rectangle into a tube, sealing it with egg white.
  3. Heat plenty of vegetable oil in a large pan over high heat and fry the tubes for around 5 minutes, until they are lightly golden. Remove from the pan and drain on paper towels. Cool.
  4. Put the dulce de leche in a piping bag fitted with a nozzle. Fill the tubes and dust with confectioners’ sugar to finish.

Makes 10 pieces.

Source: Peru Cookbook