Versión en Español Southern Chilean apple strudel is a German-style pastry made with a soft dough of flour, cream, butter, and egg yolks, rolled very thin and filled with diced apples, sugar, cinnamon, walnuts, and golden raisins, then rolled, brushed with butter, sprinkled with sugar and cinnamon, and baked at 180 C (356 F) for 25 minutes. It takes 60 minutes of preparation plus 25 minutes of baking and serves 6 people. It is a…
Versión en Español Homemade mantecol is an Argentine marbled peanut nougat made by toasting peanuts and grinding them into a paste, beating egg whites into an Italian meringue with a hot sugar and honey syrup cooked to 118 to 121 C (244 to 250 F), folding in the peanut paste and vanilla, and chilling it for 24 hours. It takes 50 minutes of preparation plus 40 minutes of cooking and serves 4 people. It is…
Versión en Español Torta de trufa is a chocolate layer cake made with a moist cocoa sponge of flour, eggs, oil, buttermilk, vanilla, cocoa, sugar, and baking soda, baked at 180 C (356 F) for about an hour, split in two, and filled and covered with a ganache of 500 g of chocolate and 300 g of cream. It takes 30 minutes of preparation plus 60 minutes of baking and serves 10 people. It is…
Versión en Español Cintas fritas from Punta Arenas are crisp fried pastry ribbons of Croatian origin (krostule), made from a dough of flour, eggs, yolks, butter, sugar, vanilla, citrus zest, cinnamon, and nutmeg, rolled to 3 mm, cut into strips, twisted, fried at 160 C (320 F), and served with powdered sugar or honey. They take 20 minutes of preparation plus 30 minutes of frying and serve 6 people. They are a Croatian specialty very…
Versión en Español Chilean cuchuflís are thin, crisp wafer tubes made from a batter of softened butter, powdered sugar, egg whites, and flour, baked in thin circles for about 3 minutes at 180 C (356 F), rolled around a stick while hot, and filled with manjar, optionally dipped in chocolate and sprinkles. They take 15 minutes of preparation plus 30 minutes of baking in batches and serve 6 people. They are a classic Chilean street…
Versión en Español Chilean queque de plátano is a banana loaf cake made by creaming margarine with sugar, adding eggs, flour, and baking powder, then milk or water, optional chocolate chips, and three very ripe mashed bananas, baked in a loaf pan at 180 C (356 F) for 30 to 40 minutes. It takes 30 minutes of preparation plus 40 minutes of baking and serves 8 people. It is a great way to use up…
Versión en Español Chilean kuchen de quesillo is a southern German-style cheesecake tart made with a prebaked butter dough filled with blended quesillo (fresh cheese), cream, sugar, and egg yolks lightened with beaten egg whites, topped with raisins and a lattice of dough, and baked until golden. It takes 60 minutes of preparation plus 30 minutes of baking and serves 6 people. It is a soft, delicious version of the traditional kuchen of southern Chile,…
Versión en Español Chilean queque con aceite is a tender pound cake made with vegetable oil instead of butter, flavored with citrus zest, orange juice, vanilla, and a splash of rum or pisco, and baked at 180 C (356 F) for 45 to 50 minutes. It takes 30 minutes of preparation plus 50 minutes of baking and serves 6 people. It is a classic of Chilean home baking for afternoon tea, economical and easy to…
Versión en Español Chilean tarta de digüeñes al vino tinto is a sweet spring tart made with a butter and egg crust filled with digüeñe mushrooms cooked in a thick red wine and sugar reduction set with cornstarch, then baked at 180 C (356 F) for 25 minutes. It takes 30 minutes of preparation plus 80 minutes of cooking and serves 6 people. It is a very original tart made with Chilean products, perfect for…
Versión en Español Chilean repollitos are cream puffs made from choux pastry of water, butter, flour, and eggs, piped and baked at 200 C (392 F) until hollow and golden, then filled with a milk and cornstarch pastry cream, optionally flavored with dark chocolate. They take 20 minutes of preparation plus 20 minutes of baking and serve 6 people. They are ideal for afternoon tea or a festive dessert, with a thin, crisp shell and…