Valentine’s Day is around the corner. Treat your special someone or friends to these delicious and beautiful Strawberry Alfajor. It will make this Valentine’s Day one to remember.
Strawberry Alfajor by Evolve Recipe Contributor Gavan Knox
Serves: 24 -30 alfajores
Dulce de Leche Filling
1 can sweetened condensed milk, 300ml
2 tsp freeze dried strawberry powder
11 tablespoons of unsalted butter, at room temperature
1 cup granulated white sugar
2 egg yolks, at room temperature
1 egg, at room temperature
1 tbsp brandy
1 cup all-purpose flour
2 cups cornstarch
½ tsp baking powder
Pinch of salt
1 tsp vanilla extract
Zest of ⅓ lemon
1/4 cup powdered sugar
1 Tbsp freeze dried strawberry powder
Dulce De Leche
- In a large pan, place the condensed milk can on top of crumpled aluminum foil to stop direct heat from the bottom.
- Fill the pan with water as the can needs to be covered by at least 2 inches, make sure to remove the label and bring it to a boil.
- Reduce to simmer for about two and a half hours and top up with additional water as needed to maintain the 2 inch water coverage.
- Carefully remove the can from the pan and let it cool.
- Transfer the dulce de leche to two bowls, dividing ⅓ (bowl 1) and ⅔ (bowl 2).
- Aadd in the strawberry powder to bowl 1 and stir until fully combined.
- Combine flour, cornstarch, baking powder and salt in a bowl, whisk well to combine and set aside.
- In a separate bowl and using a stand mixer, cream together the butter and sugar until pale and fluffy.
- Add egg yolks, whole egg and mix well to incorporate
- Add brandy, vanilla extract, and lemon zest. Mix well to combine.
- Combine both mixtures until you get to a soft dough with no streaks of dry ingredients.
- Divide the dough into two and pat each into a disc, wrap the dough in plastic wrap and chill in the refrigerator for sixty (60) minutes.
- Preheat oven to 325ºF, and line two cookie sheets using baking parchment or a silicone mat
- On a floured surface, roll dough to about ¼ inch thickness.
- Using a cookie cutter, cut and place cookies on prepared cookie sheets, spacing about 1/2 inch apart.
- Gather the scraps, roll them again and cut the remainder dough
- Bake for 10-12 minutes or until barely starting to colour. Let cool on the cookie sheets for about 5 minutes then transfer to a wire rack to cool completely
To Fill and Finish
- Prepare two piping bags, one for each type of dulce de leche filling. Pipe a border of unflavored filling onto the flat side of one cookie, leaving space in the center. Fill this space with the strawberry dulce de leche. Gently press another cookie, flat side down, on top to form the alfajores. Repeat until all cookies are paired up.
- In a small bowl, mix powdered sugar and strawberry powder thoroughly.
- Using a sieve or shaker, dust the alfajores with the strawberry sugar mixture to coat them evenly.
- For best results, allow the alfajores to sit for a few hours or even overnight after preparation as this will allow the filling to soak into the cookies and develop the desired texture.