Peruvian & World Recipes

Volador

Volador
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Volador

Course: All Recipes, DessertsCuisine: Peruvian
Servings

10

portions

Volador, a delightful Peruvian pastry, blends 8 egg yolks, Pisco, butter, flour, baking powder, and salt to create a fluffy base. Filled with luscious dulce de leche and tangy apricot jam for a sweet symphony of flavors.

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Ingredients

  • 8 egg yolks

  • 1/2 cup Pisco

  • 1 Tbsp. butter melted and room temperature

  • 2 cups all-purpose flour

  • 1/2 tsp Baking Powder

  • Pinch salt

  • Filling

  • 1 cup dulce de leche or manjarblanco

  • 1 cup apricot jam

Directions

  • In a bowl hand mix the egg yolks with Pisco and butter.
  • In another bowl sift flour, baking powder and salt.
  • Mix gently dry and wets until having a uniform dough.
  • Divide the dough in six equal pieces.
  • Let it rest for 15 minutes and cover with a dry towel.
  • With a rolling pin stretch each portion until reach 10” of diameter.
  • Using a Sil-Pad or a backing sheet bake each disk for about 12 to 15 minutes.
  • Let it cool over a wire rack.
  • To ensemble, place a cook disk on top of your serving platter and spread it with dulce de leche, put another disk on top and spread it with jam. Repeat it with all the disks.
  • Sprinkle confectioners’ sugars on top.

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