Morena Cuadra

Mini Voladores

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Preparation info
  • Makes

    40

    • Difficulty

      Medium

Appears in
Peruvian Kitchen
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

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.

Ingredients

  • 1 cup all-purpose flour
  • Pinch of salt
  • 6 egg yolks
  • <

Method

  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 pla