Imagine yourself indulging in a warm, comforting Argentinean dessert, as the sweet aroma fills the room and brings a smile to your face. Picture the perfect ending to a delightful meal, where every bite reminds you of the rich culinary heritage of Argentina. From creamy dulce de leche to decadent alfajores, this article will explore some delicious Argentinean desserts that are sure to satisfy your sweet tooth and make any occasion extra special. So, get ready to embark on a culinary journey through the flavors of Argentina and discover the perfect dessert to create sweet memories with your loved ones.
Traditional Argentinean Desserts
If you’re looking to satisfy your sweet tooth with some delectable treats from Argentina, you’re in for a treat. Argentinean desserts are known for their richness and indulgence, and they are perfect for any sweet occasion. From the classic Alfajores to the creamy Dulce de Leche, here are some traditional Argentinean desserts that will leave you craving for more.
1.1 Alfajores
Alfajores are the quintessential Argentinean dessert that will captivate your taste buds with every bite. These delightful sandwich cookies consist of two soft and crumbly cookies, traditionally made with cornstarch, that are filled with creamy Dulce de Leche. The cookies are often rolled in coconut flakes or dusted with powdered sugar, adding a touch of sweetness and texture. Alfajores are a beloved dessert in Argentina and are often enjoyed with a cup of coffee or tea.
1.2 Dulce de Leche
Dulce de Leche is a sweet caramel-like sauce that holds a special place in the hearts of all Argentines. Made by slowly simmering condensed milk until it transforms into a rich and velvety concoction, this sweet treat is incredibly versatile. It can be used as a filling for cakes, cookies, and pastries, or simply spread over toast or pancakes. However you choose to enjoy it, Dulce de Leche brings a heavenly sweetness to any dish.
1.3 Chocotorta
If you’re a fan of chocolate, then Chocotorta is the dessert for you. This no-bake cake is made by layering chocolate cookies, often the iconic Argentinian brand “Chocolinas,” with creamy Dulce de Leche-infused cream cheese. The layers are assembled and chilled, allowing the flavors to meld together beautifully. The result is a moist and decadent cake that is sure to please any chocolate lover.
1.4 Panqueques con Dulce de Leche
Panqueques con Dulce de Leche, or pancakes with Dulce de Leche, are a delightful treat that combines two breakfast favorites into one scrumptious dessert. Thin pancakes are filled with generous amounts of Dulce de Leche, then rolled up and drizzled with additional Dulce de Leche for an extra touch of sweetness. It’s a simple yet incredibly indulgent dessert that is perfect for any time of the day.
1.5 Flan
No list of Argentinean desserts would be complete without mentioning Flan. This creamy caramel custard is a classic dessert that is loved across the country. Made with a smooth custard base and a luscious caramel sauce, Flan is the perfect balance of texture and sweetness. It can be enjoyed on its own or served with a dollop of whipped cream and fresh fruit for some added freshness.
1.6 Torta de Ricota
Torta de Ricota, or Ricotta Cake, is a light and fluffy dessert that is perfect for those who prefer a slightly less sweet option. This cake is made with a ricotta cheese filling that is subtly sweetened, then baked until golden brown. The result is a delicate and moist cake that is perfect when served with a dusting of powdered sugar or a drizzle of fruit compote.
1.7 Pastelitos
If you’re in the mood for a flaky and sweet pastry, look no further than Pastelitos. These delightful pastries are similar to turnovers and are often filled with Dulce de Membrillo (quince paste) or Dulce de Batata (sweet potato paste). The dough is rolled out and folded over the filling, then baked until golden and crispy. Pastelitos are a popular treat during holidays and family gatherings, and they are enjoyed by people of all ages.
1.8 Tarta de Coco
For coconut lovers, Tarta de Coco is the dessert to try. This coconut tart consists of a buttery and crumbly crust filled with a creamy coconut mixture. The filling is made with shredded coconut, sweetened condensed milk, and eggs, creating a lusciously rich and tropical flavor. Tarta de Coco is a delightful dessert that transports you to a sunny paradise with its coconutty goodness.
1.9 Budín de Pan
When it comes to comfort food, Budín de Pan takes the cake. This Argentinean bread pudding is made with leftover bread, soaked in a mixture of milk, eggs, sugar, and spices, and then baked until golden and custardy. Served warm with a drizzle of Dulce de Leche or a sprinkle of powdered sugar, Budín de Pan is the ultimate comfort dessert that will warm your heart and soul.
1.10 Postre Balcarce
Postre Balcarce is a dessert that celebrates Argentinean flavors in a unique and delicious way. Named after a city in Argentina, this dessert consists of layers of sponge cake, pastry cream, and Dulce de Leche, all topped with meringue and sprinkles. The combination of textures and flavors in Postre Balcarce creates a delightful treat that will impress both your taste buds and your guests.
2.1 Alfajores – Description
Alfajores are the epitome of indulgence when it comes to Argentinean desserts. These delightful sandwich cookies consist of two soft and crumbly cookies filled with creamy Dulce de Leche. The cookies themselves are traditionally made with cornstarch, giving them a melt-in-your-mouth texture that perfectly complements the luscious Dulce de Leche filling. Alfajores are often rolled in coconut flakes or dusted with powdered sugar for added sweetness and texture.
2.2 Alfajores – Ingredients
To make Alfajores, you will need the following ingredients:
- 2 cups cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- Dulce de Leche (for filling)
- Shredded coconut flakes or powdered sugar (for garnish)
2.3 Alfajores – Recipe
To make delicious Alfajores, follow these steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the cornstarch, flour, baking powder, and baking soda. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolks and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing well after each addition. The dough should come together and be soft but not sticky.
- On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a round cookie cutter to cut out the dough into circles.
- Place the cut-out circles onto the prepared baking sheet, leaving some space between each one.
- Bake the cookies for about 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and transfer them to a wire rack to cool completely.
- Once the cookies have cooled, spread a generous amount of Dulce de Leche onto the bottom side of one cookie, then sandwich it with another cookie.
- Optional: Roll the sides of the Alfajores in shredded coconut flakes or dust them with powdered sugar for a decorative touch.
- Repeat the filling and sandwiching process with the remaining cookies.
- Serve and enjoy these delectable Alfajores with a cup of coffee or tea.
Dulce de Leche – Description
Dulce de Leche holds a special place in the hearts of Argentines. This sweet caramel-like sauce is made by slowly simmering condensed milk until it transforms into a rich and velvety concoction. It has a creamy texture and a sweet and caramelized flavor that is simply irresistible. Dulce de Leche is incredibly versatile and can be used as a filling for cakes, cookies, and pastries, or simply spread over toast or pancakes.
Dulce de Leche – Ingredients
To make Dulce de Leche, you will need:
- 1 can (14 oz) sweetened condensed milk
Dulce de Leche – Recipe
Making your own Dulce de Leche is surprisingly simple. Follow these steps:
- Remove the label from the can of sweetened condensed milk.
- Place the unopened can in a large pot and fill the pot with enough water to completely submerge the can.
- Bring the water to a gentle boil over medium-low heat, then reduce the heat to low and simmer for about 2-3 hours. Make sure to keep an eye on the water level and add more hot water as needed to keep the can submerged.
- After the cooking time has elapsed, carefully remove the can from the pot using tongs or a slotted spoon. Allow the can to cool completely before opening.
- Once cooled, open the can and behold the rich and creamy Dulce de Leche that has been magically created.
- Use the Dulce de Leche as a filling for various desserts or simply indulge in it by spreading it over your favorite treats.
- Store any leftover Dulce de Leche in an airtight container in the refrigerator for up to 2 weeks.
Chocotorta – Description
If you’re a chocolate lover, Chocotorta is the dessert for you. This no-bake cake is made by layering chocolate cookies with a creamy Dulce de Leche-infused cream cheese mixture. The cookies soak up the flavor of the Dulce de Leche, creating a moist and decadent cake that is sure to please your taste buds. Chocotorta is a popular dessert in Argentina and is loved by people of all ages.
Chocotorta – Ingredients
To make Chocotorta, you will need:
- 400g cream cheese
- 1 can (14 oz) Dulce de Leche
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 package of chocolate cookies (such as “Chocolinas” or “Oreo”)
- Cocoa powder (for dusting)
Chocotorta – Recipe
Here’s how you can prepare a delicious Chocotorta:
- In a large bowl, beat the cream cheese until smooth.
- Add the Dulce de Leche and beat until well combined.
- In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cream cheese and Dulce de Leche mixture until fully incorporated.
- In a rectangular dish, spread a thin layer of the cream cheese mixture.
- Dip each chocolate cookie into a bowl of milk for a few seconds, then arrange them in a single layer on top of the cream cheese mixture.
- Repeat the layering process, alternating between the cream cheese mixture and the dipped cookies, until you run out of filling and cookies. The final layer should be the cream cheese mixture.
- Dust the top of the cake with cocoa powder for a finishing touch.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to marry and the cookies to soften.
- Slice and serve this heavenly Chocotorta to satisfy your chocolate cravings.
Panqueques con Dulce de Leche – Description
Panqueques con Dulce de Leche, or pancakes with Dulce de Leche, combine two breakfast favorites into one indulgent dessert. Thin and fluffy pancakes are filled with generous amounts of Dulce de Leche, then rolled up and drizzled with additional Dulce de Leche for an extra touch of sweetness. It’s a simple yet incredibly satisfying dessert that can be enjoyed at any time of the day.
Panqueques con Dulce de Leche – Ingredients
To make Panqueques con Dulce de Leche, gather the following ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Dulce de Leche (for filling and drizzling)
Panqueques con Dulce de Leche – Recipe
Here’s how you can make these delightful pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to overmix, as this can lead to tough pancakes.
- Preheat a non-stick frying pan or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of pancake batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat the cooking process with the remaining batter, stacking the cooked pancakes on a plate until ready to assemble.
- Once all the pancakes are cooked, spread a generous amount of Dulce de Leche onto each pancake, then roll them up tightly.
- Arrange the rolled pancakes on a serving dish and drizzle with additional Dulce de Leche.
- Serve these delightful Panqueques con Dulce de Leche for a truly satisfying dessert experience.
Flan – Description
Flan is a classic Argentinean dessert that is loved by people of all ages. This creamy caramel custard consists of a smooth custard base and a luscious caramel sauce that adds a touch of sweetness to every bite. Flan is the perfect dessert when you want something cool and refreshing, and it can be enjoyed on its own or paired with a dollop of whipped cream and fresh fruit for some added freshness.
Flan – Ingredients
To make Flan, gather these ingredients:
- 1 cup granulated sugar
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
Flan – Recipe
Here’s how you can prepare a delicious Flan:
- Preheat your oven to 350°F (175°C).
- In a small saucepan, melt the sugar over medium heat until it turns into a golden caramel. Make sure to keep an eye on it, as caramel can quickly burn. Once melted and golden, pour the caramel into a 9-inch round baking dish, tilting it to evenly coat the bottom.
- In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
- Pour the custard mixture into the prepared baking dish, over the caramel.
- Place the baking dish inside a larger baking pan, then pour hot water into the larger pan until it reaches halfway up the sides of the smaller dish. This water bath will help ensure even cooking and prevent the flan from cracking.
- Carefully transfer the pans to the preheated oven and bake for approximately 50-60 minutes, or until the flan is set but still jiggly in the center.
- Remove the flan from the oven and let it cool to room temperature.
- Once cooled, cover the flan with plastic wrap and refrigerate for at least 4 hours, or overnight, to further firm up.
- When ready to serve, run a knife around the edges of the dish to loosen the flan. Invert the flan onto a serving plate, allowing the caramel to drizzle down the sides.
- Slice and enjoy this creamy and caramel-infused Flan with your loved ones.
Torta de Ricota – Description
Torta de Ricota, or Ricotta Cake, is a light and fluffy dessert that is perfect for those who prefer a slightly less sweet option. This cake is made with a ricotta cheese filling that is subtly sweetened, then baked until golden brown. The result is a delicate and moist cake that is perfect when served with a dusting of powdered sugar or a drizzle of fruit compote.
Torta de Ricota – Ingredients
To make Torta de Ricota, you will need:
- 2 cups ricotta cheese
- 4 eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Torta de Ricota – Recipe
Here’s how you can make this delightful Ricotta Cake:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large mixing bowl, beat the ricotta cheese until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Gradually add the sugar, flour, lemon zest, and vanilla extract, mixing until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake for approximately 45-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar for an elegant touch.
- Slice and serve this light and fluffy Torta de Ricota for a delightful dessert experience.
Pastelitos – Description
Pastelitos are flaky and sweet pastries that are enjoyed across Argentina, especially during holidays and family gatherings. Similar to turnovers, these delightful treats are often filled with Dulce de Membrillo (quince paste) or Dulce de Batata (sweet potato paste). The dough is rolled out, folded over the filling, then baked until golden and crispy. Pastelitos are a beloved dessert that brings joy to everyone who tastes them.
Pastelitos – Ingredients
To make Pastelitos, gather the following ingredients:
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup water
- Dulce de Membrillo or Dulce de Batata (for filling)
- Powdered sugar (for dusting)
Pastelitos – Recipe
Here’s how you can prepare these delightful pastries:
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Gradually add the water, mixing until the dough comes together without being too sticky. You may not need to use all the water.
- Turn the dough out onto a lightly floured surface and knead it gently a few times until it is smooth.
- Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes, or up to 24 hours, to allow it to rest and firm up.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to a thickness of about 1/8 inch.
- Cut the dough into squares, approximately 4×4 inches in size.
- Place a small dollop of Dulce de Membrillo or Dulce de Batata in the center of each square.
- Fold the dough square diagonally in half, creating a triangle shape. Press the edges firmly to seal.
- Use a fork to crimp the edges of the pastelitos to ensure they are tightly sealed.
- Place the pastelitos onto the prepared baking sheet and bake for approximately 15-20 minutes, or until golden brown.
- Remove the pastelitos from the oven and let them cool completely.
- Dust the pastelitos with powdered sugar, allowing the sweetness to contrast with the flaky pastry.
- Enjoy these delightful Pastelitos with a cup of tea or coffee for a truly satisfying treat.
Tarta de Coco – Description
For coconut lovers, Tarta de Coco is the dessert to try. This coconut tart consists of a buttery and crumbly crust filled with a creamy coconut mixture. The filling is made with shredded coconut, sweetened condensed milk, and eggs, creating a lusciously rich and tropical flavor. Tarta de Coco is a delightful dessert that transports you to a sunny paradise with its coconutty goodness.
Tarta de Coco – Ingredients
To make Tarta de Coco, gather the following ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Tarta de Coco – Recipe
Here’s how you can make this delightful Coconut Tart:
- Preheat your oven to 375°F (190°C) and grease a tart pan.
- In a food processor, pulse together the flour, shredded coconut, sugar, and salt until combined.
- Add the cold, cubed butter to the flour mixture and pulse until the mixture resembles coarse crumbs.
- Gradually add one beaten egg to the food processor, pulsing until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it gently a few times until it is smooth.
- Roll out the dough to fit the tart pan, then carefully transfer it to the pan. Press the dough firmly into the bottom and sides of the pan, trimming any excess.
- In a medium-sized bowl, whisk together the remaining three eggs, sweetened condensed milk, and vanilla extract until well combined.
- Stir in the shredded coconut until evenly distributed.
- Pour the coconut filling into the prepared tart crust.
- Bake the tart for approximately 30-35 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
- Remove the tart from the oven and allow it to cool to room temperature.
- Once cooled, refrigerate the tart for at least 2 hours, or overnight, to allow it to firm up.
- Slice and serve this tropical Tarta de Coco to transport your taste buds to a coconut paradise.
Postre Balcarce – Description
Postre Balcarce is a dessert that celebrates Argentinean flavors in a unique and delicious way. This dessert is named after a city in Argentina and consists of layers of sponge cake, pastry cream, and Dulce de Leche, all topped with meringue and sprinkles. The combination of textures and flavors in Postre Balcarce creates a delightful treat that will impress both your taste buds and your guests.
Postre Balcarce – Ingredients
To make Postre Balcarce, gather these ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 4 tablespoons cornstarch
- 2/3 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Dulce de Leche (for filling)
- 4 large egg whites
- 1/2 cup granulated sugar
- Sprinkles (for garnish)
Postre Balcarce – Recipe
Here’s how you can prepare this delightful Argentinean dessert:
- Preheat your oven to 350°F (175°C) and grease a rectangular baking dish.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake the cake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Remove the cake from the oven and let it cool completely.
- While the cake is cooling, prepare the pastry cream. In a medium-sized saucepan, whisk together the milk and cornstarch until smooth.
- Add the sugar and egg yolks to the saucepan and whisk until well combined.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Continue cooking for an additional minute to ensure the cornstarch is fully cooked.
- Remove the saucepan from the heat and stir in the butter and vanilla extract until smooth and creamy.
- Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Allow the pastry cream to cool completely.
- Once the cake and pastry cream are cooled, cut the cake into two equal layers.
- Spread a generous amount of Dulce de Leche onto one layer of the cake, then spread a layer of pastry cream on top.
- Place the second layer of cake on top of the filling and press down gently to secure it.
- To make the meringue topping, beat the egg whites in a clean bowl until soft peaks form. Gradually add the sugar, beating until stiff peaks form and the meringue is glossy.
- Spread the meringue over the top of the cake, creating decorative peaks with a spatula or the back of a spoon.
- Optional: Sprinkle colorful sprinkles over the top of the meringue for a festive touch.
- Place the cake in the oven under the broiler for a few minutes, or until the meringue is golden brown.
- Remove the cake from the oven and let it cool completely before slicing and serving this divine Postre Balcarce.
With these traditional Argentinean dessert recipes, you can immerse yourself in the rich and delicious flavors of Argentina. Whether you choose to indulge in Alfajores or savor a slice of Tarta de Coco, these desserts are sure to bring a smile to your face and satisfy your sweet cravings. So go ahead, treat yourself and your loved ones to these delightful Argentinean desserts for a truly sweet occasion. ¡Buen provecho!