FACTURAS ARGENTINAS RECETA NIVEL DIOS | MATIAS CHAVERO

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are nut-free and provide a similar crunch.

chocolate

🥗Healthier: carob

💰Cheaper: cocoa powder

Carob is a caffeine-free alternative, while cocoa powder can be less expensive.

Place flour in the center of a clean surface and create a well.

Add salt around the edges of the flour well.

Pour milk into the well, followed by yeast, sugar, eggs, and vanilla extract.

Mix to dissolve the yeast and gradually incorporate the flour from the sides.

Knead the mixture for 2 minutes until a dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes, or up to an hour for better results.

Prepare the butter mixture (empaste) by mixing softened butter in a bowl until creamy.

Shape the butter mixture into a rectangle using plastic wrap and refrigerate for 15 minutes.

Roll out the dough to 3mm thickness and place the chilled butter mixture in the center.

Fold the dough over the butter, sealing the edges to prevent escape during rolling.

Gently tap the dough with a rolling pin to loosen the butter before rolling it out to 3mm thickness.

Perform a simple fold by bringing one end of the dough to the middle and folding the other end over it.

Wrap the dough in plastic wrap and refrigerate for 1.5 hours.

Repeat the rolling and folding process two more times, refrigerating for 1.5 hours each time.

Prepare pastry cream by heating milk with half the sugar in a saucepan over medium heat.

In a bowl, mix remaining sugar, flour, and cornstarch, then add eggs and a bit of hot milk to avoid lumps.

Combine this mixture back into the saucepan and cook over medium heat, stirring until it thickens and boils.

Remove from heat, add vanilla extract, and cool covered with plastic wrap in the fridge.

Make syrup by combining sugar and water in a small saucepan, bringing to a boil, then simmering for 5 minutes.

Prepare an egg wash by mixing an egg with sugar, salt, and a splash of milk, and set aside.

Roll out the dough to 5mm thickness and cut off the edges to ensure even baking.

Cut strips of dough approximately 5cm wide.

Shape the dough into various traditional forms, such as bows or twists, and place on a greased baking tray.

Let the shaped pastries rise for 40 minutes.

Fill some pastries with pastry cream or fruit preserves and brush with egg wash.

Preheat the oven to 180-190°C (356-374°F) and bake for 15-18 minutes until golden brown.

Brush baked pastries with syrup and fill rectangular ones with dulce de leche, then top with another half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens