Tony Custer

Volador & Guargueros

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Preparation info
  • Makes

    6

    individual voladores or 16 medium sized guargueros
    • Difficulty

      Easy

Appears in
The Art of Peruvian Cuisine: Volume 1
The Art of Peruvian Cuisine

By Tony Custer

Published 2000

  • About

Volador is a typical Peruvian pastry which takes its name from the way in which the delicate leaves ‘fly up’ at the edges. You can also make it in a circular shape. The same pastry is also used for lightly fried crisp little tubes or guargeros, the ideal container for sweet and creamy manjar blanco.

Ingredients

  • 9 egg yolks, lightly beaten
  • 1 cup all purpose flour
  • Pinch salt

Method

Preparation

Preheat oven to 400°F/200°C. Sift the flour and salt onto a work surface. Pour the beaten egg yolks into a well made in the center of the dry ingredients. Using one hand gently work the ingredients together to form a ball.

Knead the dough firmly with the p