Mini Voladores


Light, sweet, and pretty . . . these voladores are the mini version of the volador, a dessert that has been popular in Lima for over a century. The trick to make them is to roll the dough until very thin—almost transparent—and then prick it all over with the tines of a fork, baking it until cooked but still pale in color.


  • 1 cup all-purpose flour
  • Pinch of salt
  • 6 egg yolks
  • 3 tablespoons Pisco
  • ½ cup manjar blanco (dulce de leche)
  • ½ cup pineapple marmalade (or any other flavor)
  • ½ cup confectioners sugar


  1. Sift the flour and salt. Put them on the table and make a well in the center.
  2. Add the yolks and Pisco to the well. Using your fingers, start to incorporate the flour with the yolks and Pisco, until a dough is formed.
  3. Knead with your hands until the dough is elastic and doesn’t stick to your fingers. Form a ball, cover with plastic wrap or put in a plastic bag, and rest at room temperature for about 20 minutes.
  4. Preheat the oven to 350°F.
  5. Sprinkle the table with flour. Take a small portion of the dough (about ½ cup) and roll with a rolling pin until very thin. You should be patient and keep rolling, until you get a perfect, smooth layer. Cut in 1-inch circles.
  6. Place them on a baking sheet covered with parchment or Silpat, and prick each one several times with the tines of a fork. Repeat with the rest of the dough.
  7. Bake for 8 minutes, until firm but not golden. Cool on wire racks.
  8. Place one layer of cookies on a plate, and put ½ teaspoon manjar blanco or dulce de leche on each one. Cover with another cookie. Place ½ teaspoon pineapple marmalade, and top with a third cookie.
  9. Sift confectioners sugar over them.
  10. Place each volador in a paper candy cup, and serve.