Desserts
Teja
Peruvian tile-shaped pastry filled with dulce de leche (manjar blanco) and coated in chocolate. Originally from Arequipa, it's traditionally crisp and sweet, enjoyed with coffee.
Ingredients
Ingredients
Pâte
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Beat the softened butter with the icing sugar until you get a smooth cream, then add the egg and vanilla.
- Mix in the sifted flour with a pinch of salt and cinnamon, then knead quickly until you have a smooth dough.
- Wrap the dough in cling film and chill for 30 minutes.
- Preheat the oven to 180 °C (350 °F) and roll the dough out to 3 mm thick, then cut out 6 cm circles.
- Place the circles on a baking sheet lined with parchment and bake for 12 to 15 minutes, until the edges are golden.
- Let them cool completely, then sandwich half of the biscuits with manjar blanco, pairing them two by two.
- Melt the chocolate in a bain-marie with the oil, dip the edges of the tejas in the chocolate, then let it set on a rack.
Variations and tips
Coconut version. Sprinkle shredded coconut over the edges of the chocolate while it's still wet.
Easy swap. Manjar blanco is sold in Latin American grocery stores; if you can't find it, simmer an unopened can of sweetened condensed milk in water for 3 hours.
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Peru
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Original Ecomely recipe.