“17 Mouthwatering Argentinian Recipes to Spice Up Your Kitchen!”

Indulging in the Sweet Delights of Argentine Desserts

Introduction

No culinary journey through Argentina would be complete without exploring its sweet side. Argentine desserts are renowned for their indulgent flavors and rich textures, making them irresistible treats for any occasion. Let’s satisfy our sweet tooth with some delectable Argentine desserts!

Torta Rogel: The Elegant Layered Cake

Torta Rogel is a decadent layered cake that’s as beautiful as it is delicious. Made with layers of crispy pastry, creamy dulce de leche, and fluffy meringue, this dessert is sure to impress even the most discerning palates.

Recipe: Torta Rogel

Ingredients:

1 package of frozen puff pastry, thawed
1 can of dulce de leche
4 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract

Directions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry on a floured surface until it’s about 1/8 inch thick.

Cut the pastry into circles using a round cutter or glass, then place them on the prepared baking sheet.

Prick the pastry circles with a fork to prevent them from puffing up too much during baking.

Bake the pastry circles for 10-12 minutes or until golden brown and crispy. Let them cool completely.

Once the pastry circles are cool, spread a layer of dulce de leche on top of each circle.

To make the meringue, beat the egg whites until stiff peaks form. Gradually add the sugar and vanilla extract, continuing to beat until the mixture is thick and glossy.

Spoon the meringue into a piping bag fitted with a star tip, then pipe swirls of meringue on top of each pastry circle.

Use a kitchen torch to lightly brown the meringue, or place the assembled torta Rogel under the broiler for a few minutes until the meringue is golden brown.

Serve slices of torta Rogel and revel in the luxurious layers of pastry, dulce de leche, and meringue!

Flan: The Creamy Caramel Custard

Flan is a classic Argentine dessert that’s beloved for its creamy texture and caramelized sweetness. Made with simple ingredients like eggs, milk, and sugar, flan is surprisingly easy to make yet incredibly satisfying to eat.

Recipe: Flan

Ingredients:

1 cup granulated sugar
4 eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C).

In a saucepan, heat the granulated sugar over medium heat, stirring constantly, until it melts and turns golden brown.

Quickly pour the melted sugar into a round cake pan or flan mold, tilting the pan to coat the bottom evenly with caramel.

In a bowl, beat the eggs, then whisk in the sweetened condensed milk, evaporated milk, and vanilla extract until well combined.

Pour the egg mixture over the caramel in the cake pan.

Place the cake pan in a larger baking dish filled with hot water (about halfway up the sides of the cake pan) to create a water bath.

Bake the flan in the preheated oven for 50-60 minutes or until set around the edges but still slightly jiggly in the center.

Remove the flan from the oven and let it cool to room temperature.

Once cooled, refrigerate the flan for at least 4 hours or overnight to chill and set completely.

To serve, run a knife around the edges of the flan to loosen it from the pan, then invert it onto a serving plate. The caramel will flow over the top, creating a luscious sauce.

Slice and serve the creamy caramel custard, delighting in its silky smooth texture and rich flavor!

Indulging in the Sweet Delights of Argentine Desserts

Introduction

Argentina, known for its vibrant culture and delicious cuisine, also boasts a delectable array of desserts that are sure to tantalize your taste buds. In this culinary exploration, we’ll delve into some of the most beloved Argentine desserts, from creamy custards to decadent cakes. Let’s satisfy our sweet tooth with these irresistible treats!

Chocotorta: A Chocolaty Delight

Chocotorta is a beloved Argentine dessert that combines two classic favorites: chocolate and cookies. This no-bake treat is easy to make and perfect for satisfying your sweet cravings.

Recipe: Chocotorta

Ingredients:

1 package (200g) chocolate cookies (such as Oreo cookies)
1 cup dulce de leche
1 cup cream cheese
1 cup heavy cream

Directions:

In a mixing bowl, beat the cream cheese until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese until well combined.

Spread a layer of dulce de leche on the bottom of a rectangular baking dish.

Dip the chocolate cookies in milk or coffee and arrange them in a single layer over the dulce de leche.

Spread a layer of the cream cheese mixture over the cookies.

Repeat the layers of dulce de leche, cookies, and cream cheese mixture until you reach the top of the dish, ending with a layer of cream cheese mixture.

Cover and refrigerate the chocotorta for at least 4 hours or overnight to set.

Before serving, garnish with grated chocolate or cocoa powder, if desired.

Slice and enjoy the decadent layers of chocolatey goodness!

Pastelitos: Flaky Pastry Treats

Pastelitos are traditional Argentine pastries filled with sweet quince paste or dulce de membrillo. These flaky delights are perfect for enjoying with a cup of coffee or tea.

Recipe: Pastelitos

Ingredients:

1 package frozen puff pastry, thawed
Dulce de membrillo or quince paste
1 egg, beaten (for egg wash)
Powdered sugar for dusting

Directions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry on a floured surface and cut it into squares or rectangles.

Place a spoonful of dulce de membrillo or quince paste in the center of each pastry square.

Fold the pastry over the filling to form a triangle or rectangle, then seal the edges with a fork.

Place the pastelitos on the prepared baking sheet, brush the tops with beaten egg, and bake for 15-20 minutes or until golden brown.

Let the pastelitos cool slightly, then dust with powdered sugar before serving.

Enjoy the flaky layers and sweet filling of these Argentine pastry treats!

Sweet Temptations: Exploring More Argentine Desserts

Introduction

As we continue our culinary journey through Argentina, we discover even more delightful desserts that capture the essence of this vibrant country. From creamy custards to flaky pastries, Argentine desserts are a testament to the country’s rich culinary tradition. Let’s delve deeper into these sweet temptations!

Alfajores: The Iconic Argentine Cookies

Alfajores are a beloved treat in Argentina, consisting of two buttery cookies sandwiched together with dulce de leche and often coated in chocolate or powdered sugar. These indulgent cookies are perfect for enjoying with a cup of coffee or tea.

Recipe: Alfajores

Ingredients:

1 ½ cups cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
Dulce de leche, for filling
Shredded coconut, powdered sugar, or melted chocolate, for coating (optional)

Directions:

In a bowl, sift together the cornstarch, flour, baking powder, and baking soda.

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg yolks and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll out the chilled dough on a floured surface to about ¼ inch thickness.

Use a cookie cutter to cut out rounds of dough, then place them on the prepared baking sheet.

Bake the cookies for 10-12 minutes or until lightly golden around the edges.

Let the cookies cool completely before assembling.

To assemble the alfajores, spread a layer of dulce de leche on the bottom of one cookie and sandwich it with another cookie.

If desired, roll the edges of the sandwiched cookies in shredded coconut, powdered sugar, or dip them in melted chocolate.

Allow the coatings to set before serving.

Enjoy the irresistible combination of buttery cookies and creamy dulce de leche!

Tarta de Frutillas: Strawberry Tart

Tarta de frutillas, or strawberry tart, is a delightful dessert that showcases the fresh flavors of ripe strawberries atop a buttery pastry crust and creamy custard filling. This elegant dessert is perfect for any occasion.

Recipe: Tarta de Frutillas

Ingredients:

1 ½ cups all-purpose flour
½ cup granulated sugar
Pinch of salt
½ cup unsalted butter, cold and cubed
1 egg
1 teaspoon vanilla extract
1 cup milk
3 egg yolks
¼ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Fresh strawberries, hulled and sliced
Apricot jam, for glazing

Directions:

In a food processor, combine the flour, sugar, salt, and cold butter cubes. Pulse until the mixture resembles coarse crumbs.

Add the egg and vanilla extract to the mixture and pulse until the dough comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C) and lightly grease a tart pan.

Roll out the chilled dough on a floured surface to fit the tart pan. Press the dough into the pan and trim any excess.

Prick the bottom of the crust with a fork and line it with parchment paper. Fill the tart shell with pie weights or dried beans.

Blind bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 10-12 minutes or until golden brown. Let the crust cool completely.

In a saucepan, heat the milk until steaming but not boiling.

In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Gradually pour the hot milk into the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.

Remove from heat and stir in the vanilla extract. Let the custard cool slightly.

Spread the custard evenly over the cooled tart crust.

Arrange the sliced strawberries on top of the custard in a decorative pattern.

Heat the apricot jam in a small saucepan until melted, then brush it over the strawberries to glaze.

Refrigerate the tart for at least 1 hour before serving to allow the custard to set.

Slice and serve the tarta de frutillas, delighting in the fresh flavors of strawberries and creamy custard!

Exploring the Sweet Side of Argentine Cuisine

Introduction

Prepare your taste buds for a journey through the sweet delights of Argentine cuisine! From decadent cakes to creamy custards, Argentina offers a diverse array of desserts that are sure to satisfy any sweet tooth. Let’s dive into some more irresistible Argentine dessert recipes that will leave you craving for more.

Torta de Ricota: Creamy Ricotta Cake

Torta de ricota, or ricotta cake, is a luscious dessert that combines the creamy texture of ricotta cheese with the sweetness of sugar and the tanginess of lemon. This delightful cake is perfect for any occasion, whether you’re celebrating a special event or simply indulging your sweet cravings.

Recipe: Torta de Ricota

Ingredients:

1 ½ cups ricotta cheese
½ cup granulated sugar
3 eggs
Zest of 1 lemon
1 teaspoon vanilla extract
¼ cup all-purpose flour
Powdered sugar, for dusting

Directions:

Preheat the oven to 350°F (175°C) and grease a round cake pan.

In a mixing bowl, combine the ricotta cheese, granulated sugar, eggs, lemon zest, and vanilla extract. Mix until smooth and well combined.

Gradually add the flour to the mixture, stirring until incorporated.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 40-45 minutes or until the cake is set and lightly golden on top.

Remove from the oven and let the cake cool in the pan for 10 minutes.

Carefully transfer the cake to a wire rack to cool completely.

Once cooled, dust the top of the cake with powdered sugar.

Slice and serve the torta de ricota, reveling in its creamy texture and delicate lemon flavor.

Dulce de Batata: Sweet Potato Paste

Dulce de batata, or sweet potato paste, is a traditional Argentine sweet made from sweet potatoes, sugar, and spices. This sweet and creamy paste is often enjoyed spread on toast or crackers, or as a filling for pastries and desserts.

Recipe: Dulce de Batata

Ingredients:

2 pounds sweet potatoes, peeled and diced
1 cup granulated sugar
1 cinnamon stick
Zest of 1 lemon
1 teaspoon vanilla extract

Directions:

Place the diced sweet potatoes in a large saucepan and cover with water.

Bring the water to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the sweet potatoes are tender.

Drain the sweet potatoes and transfer them to a food processor or blender.

Add the sugar, cinnamon stick, lemon zest, and vanilla extract to the sweet potatoes.

Blend until smooth and creamy, adding a little water if necessary to achieve the desired consistency.

Return the mixture to the saucepan and cook over low heat, stirring constantly, for 15-20 minutes or until thickened.

Remove the cinnamon stick and let the dulce de batata cool completely.

Transfer the dulce de batata to sterilized jars and store in the refrigerator for up to 2 weeks.

Spread dulce de batata on toast or use it as a filling for pastries and desserts.

Enjoy the sweet and creamy goodness of this traditional Argentine treat!

Savoring Argentine Desserts: A Sweet Symphony

Introduction

Get ready to indulge in the irresistible sweetness of Argentine desserts! From rich cakes to creamy custards, Argentine cuisine offers a treasure trove of delectable treats that will satisfy even the most discerning sweet tooth. Let’s explore some more mouthwatering Argentine dessert recipes that are sure to delight your taste buds.

Queso y Dulce: A Classic Cheese and Jam Dessert

Queso y dulce, which translates to “cheese and jam,” is a classic Argentine dessert that perfectly balances the richness of cheese with the sweetness of jam. This simple yet elegant dessert is a favorite among Argentines and is often enjoyed as a light and refreshing ending to a meal.

Recipe: Queso y Dulce

Ingredients:

1 block of queso fresco or fresh cheese (such as queso blanco or farmer’s cheese)
Dulce de membrillo or quince paste
Crackers or crusty bread, for serving

Directions:

Slice the queso fresco into thick slices or wedges.

Arrange the cheese slices on a serving platter.

Cut the dulce de membrillo or quince paste into thin slices or wedges.

Place the dulce de membrillo slices on top of the cheese slices.

Serve the queso y dulce with crackers or crusty bread on the side.

Enjoy the delightful combination of creamy cheese and sweet jam in this classic Argentine dessert!

Budín de Pan: Argentine Bread Pudding

Budín de pan, or Argentine bread pudding, is a comforting and satisfying dessert made with leftover bread, eggs, milk, sugar, and spices. This humble yet delicious dessert is perfect for using up stale bread and transforming it into a decadent treat.

Recipe: Budín de Pan

Ingredients:

4 cups stale bread, cut into cubes
2 cups milk
4 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup raisins (optional)
Caramel sauce or dulce de leche, for serving

Directions:

Preheat the oven to 350°F (175°C) and grease a baking dish.

Place the stale bread cubes in a large mixing bowl.

In a separate bowl, whisk together the milk, eggs, sugar, vanilla extract, and ground cinnamon until well combined.

Pour the milk mixture over the bread cubes, making sure to coat them evenly.

If using raisins, stir them into the bread mixture.

Let the bread mixture sit for about 10-15 minutes to allow the bread to absorb the liquid.

Pour the bread mixture into the prepared baking dish and smooth the top with a spatula.

Bake for 45-50 minutes or until the top is golden brown and the pudding is set.

Remove from the oven and let the budín de pan cool slightly before serving.

Serve warm with caramel sauce or dulce de leche drizzled on top.

Enjoy the comforting goodness of this Argentine bread pudding!

Exploring the Sweet Delights of Argentine Desserts

Introduction

Embark on a culinary adventure through the sweet wonders of Argentine desserts! From traditional classics to modern twists, Argentine sweets are a delightful fusion of flavors and textures that will leave you craving for more. Let’s delve into some more mouthwatering Argentine dessert recipes that will tantalize your taste buds.

Chocotorta Icebox Cake: A Cool and Creamy Treat

Chocotorta icebox cake is a refreshing twist on the classic Argentine dessert. This no-bake cake features layers of chocolate cookies soaked in coffee, creamy dulce de leche filling, and whipped cream. It’s chilled to perfection, making it the perfect dessert for hot summer days.

Recipe: Chocotorta Icebox Cake

Ingredients:

1 package chocolate sandwich cookies
1 ½ cups strong brewed coffee, cooled
1 ½ cups dulce de leche
2 cups heavy cream
¼ cup powdered sugar
Cocoa powder, for dusting

Directions:

In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Spread a thin layer of whipped cream on the bottom of a 9×13-inch baking dish.

Quickly dip the chocolate cookies in the brewed coffee and arrange them in a single layer on top of the whipped cream.

Spread a layer of dulce de leche over the cookies.

Repeat the layers of whipped cream, coffee-dipped cookies, and dulce de leche until you reach the top of the baking dish, ending with a layer of whipped cream.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Before serving, dust the top of the cake with cocoa powder.

Slice and serve the chocotorta icebox cake, enjoying the creamy layers of chocolatey goodness!

Alfajor de Maicena: Cornstarch Alfajores

Alfajor de maicena is a delicate and crumbly Argentine cookie sandwich filled with dulce de leche and rolled in shredded coconut. These melt-in-your-mouth cookies are a popular treat in Argentina and are perfect for enjoying with a cup of coffee or tea.

Recipe: Alfajor de Maicena

Ingredients:

1 cup cornstarch
¾ cup all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter, softened
⅓ cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
Dulce de leche, for filling
Shredded coconut, for rolling

Directions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, sift together the cornstarch, flour, and baking powder.

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg yolks and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Roll out the dough on a floured surface to about ¼ inch thickness.

Use a round cookie cutter to cut out circles of dough and place them on the prepared baking sheet.

Bake the cookies for 10-12 minutes or until lightly golden around the edges.

Let the cookies cool completely before assembling.

To assemble the alfajores, spread a layer of dulce de leche on the bottom of one cookie and sandwich it with another cookie.

Roll the edges of the sandwiched cookies in shredded coconut to coat.

Repeat with the remaining cookies and dulce de leche.

Enjoy the delicate and crumbly texture of these Argentine alfajores with a rich caramel filling!

A Sweet Symphony: More Delectable Argentine Desserts to Delight Your Taste Buds

Introduction

Let’s continue our exploration of Argentine desserts, where every bite is a harmonious blend of flavors and textures. From velvety flans to fruity tarts, Argentine sweets are a testament to the country’s culinary richness. Get ready to indulge in more delightful dessert recipes that will leave you craving for seconds!

Flan Casero: The Quintessential Argentine Flan

Flan casero, or homemade flan, is a classic Argentine dessert loved for its creamy texture and caramelized sugar topping. This velvety custard is simple to make yet incredibly satisfying, making it a staple in Argentine households.

Recipe: Flan Casero

Ingredients:

1 cup granulated sugar
4 large eggs
2 cups whole milk
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C).

In a saucepan, melt the sugar over medium heat, stirring constantly, until it caramelizes and turns golden brown.

Quickly pour the caramelized sugar into a round baking dish, swirling to coat the bottom evenly.

In a mixing bowl, whisk together the eggs, milk, and vanilla extract until well combined.

Pour the egg mixture over the caramelized sugar in the baking dish.

Place the baking dish in a larger baking pan filled with hot water to create a water bath.

Bake for 45-50 minutes or until the flan is set but still slightly jiggly in the center.

Remove from the oven and let the flan cool to room temperature.

Once cooled, refrigerate the flan for at least 4 hours or overnight to chill and set.

To serve, run a knife around the edges of the flan to loosen it from the dish, then invert it onto a serving plate to reveal the caramelized sugar topping.

Slice and enjoy the creamy goodness of this classic Argentine flan!

Recipe: Pastelitos de Dulce de Membrillo (Quince Paste Pastries)

Ingredients:

1 package frozen puff pastry, thawed
Dulce de membrillo (quince paste)
Powdered sugar, for dusting

Directions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry on a floured surface and cut it into squares or rectangles.

Place a spoonful of dulce de membrillo in the center of each pastry square.

Fold the pastry over the filling to form a triangle or rectangle, then seal the edges with a fork.

Place the pastelitos on the prepared baking sheet and bake for 15-20 minutes or until golden brown.

Let the pastelitos cool slightly, then dust with powdered sugar before serving.

Enjoy these delightful Argentine pastries with a cup of coffee or tea!

Recipe: Milanesa de Pollo (Argentine Chicken Milanesa)

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Vegetable oil, for frying
Lemon wedges, for serving

Directions:

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.

Season the chicken breasts with salt and pepper on both sides.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each chicken breast in the flour, shaking off any excess.

Dip the floured chicken breast into the beaten eggs, then coat it in breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat.

Fry the breaded chicken breasts in the hot oil for 3-4 minutes on each side or until golden brown and cooked through.

Transfer the cooked chicken milanesa to a paper towel-lined plate to drain excess oil.

Serve the milanesa de pollo hot with lemon wedges on the side.

Enjoy this classic Argentine dish with a side of mashed potatoes or salad!

Recipe: Empanadas de Carne (Argentine Beef Empanadas)

Ingredients:

1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste
1 tablespoon tomato paste
½ cup green olives, pitted and chopped
2 hard-boiled eggs, chopped
1 package frozen empanada dough, thawed
1 egg, beaten (for egg wash)

Directions:

Heat vegetable oil in a skillet over medium heat.

Add the chopped onion and minced garlic to the skillet and cook until softened.

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.

Stir in the ground cumin, paprika, salt, pepper, and tomato paste, cooking for another minute.

Remove the skillet from the heat and stir in the chopped olives and hard-boiled eggs. Let the filling cool slightly.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the thawed empanada dough on a floured surface and cut it into circles.

Spoon a portion of the beef filling onto one half of each empanada circle.

Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal.

Place the empanadas on the prepared baking sheet and brush the tops with beaten egg.

Bake the empanadas for 20-25 minutes or until golden brown and crispy.

Serve the empanadas de carne hot or at room temperature, with chimichurri sauce on the side for dipping.

Enjoy these savory Argentine turnovers as a delicious appetizer or snack!

Recipe: Matambre a la Pizza (Argentine Pizza-Style Stuffed Flank Steak)

Ingredients:

1 flank steak (about 2 pounds)
Salt and pepper, to taste
1 cup tomato sauce
1 teaspoon dried oregano
1 cup shredded mozzarella cheese
½ cup sliced green bell peppers
½ cup sliced red onions
½ cup sliced black olives
Olive oil, for drizzling

Directions:

Preheat the oven to 375°F (190°C).

Lay the flank steak flat on a cutting board and season it with salt and pepper on both sides.

Spread the tomato sauce evenly over the flank steak, leaving a small border around the edges.

Sprinkle the dried oregano over the tomato sauce.

Scatter the shredded mozzarella cheese, sliced green bell peppers, red onions, and black olives over the tomato sauce.

Starting from one end, roll up the flank steak tightly to enclose the filling.

Secure the roll with kitchen twine at 1-inch intervals.

Place the stuffed flank steak on a baking sheet and drizzle with olive oil.

Bake for 30-35 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.

Remove from the oven and let the matambre a la pizza rest for 10 minutes before slicing.

Slice the stuffed flank steak into rounds and serve hot.

Enjoy this Argentine twist on pizza flavors with a side of roasted potatoes or salad!

Recipe: Torta Rogel

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the puff pastry sheets on a floured surface and cut them into rounds using a cookie cutter.

Place the pastry rounds on the prepared baking sheet and prick them with a fork.

Bake the pastry rounds for 10-12 minutes or until golden brown and crisp. Let them cool completely.

Once cooled, spread a layer of dulce de leche on each pastry round and sprinkle chopped walnuts on top.

Repeat the layers until you have a stack of pastry rounds, finishing with a layer of dulce de leche and walnuts on top.

In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Spread the whipped cream over the top layer of dulce de leche and walnuts.

Refrigerate the torta Rogel for at least 2 hours before serving.

Slice and enjoy the indulgent layers of pastry, dulce de leche, and whipped cream!