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40
Medium
By Morena Cuadra and Morena Escardó
Published 2014
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.