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Colaciones
Dulce de leche meringue pastries
Colaciones: Córdoba's little domed pastries filled with dulce de leche under a thin, crisp meringue glaze
ArgentinianSmall enough to eat in two bites, colaciones have been Córdoba's sweet gift since colonial times, when they were made in the city's convents; today confiterías in the old centre still sell them stacked in paper trays, and visitors carry them home with the alfajores. A crumbly short pastry encloses a spoon of dulce de leche, shaped into a little dome, baked pale and then dipped in a glossy white glaze that hardens into a crisp sugary shell. They are lovely with coffee or mate after lunch. The usual problem is leaking: too much filling, or edges that aren't sealed, and the dulce de leche boils out in the oven, so use a level teaspoon and press the rims firmly. The glaze is a light Italian meringue, where hot syrup cooks the egg white. Chef's tip: chill the filled colaciones for 15 minutes before baking; cold pastry keeps its shape and seals better.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the pastry
- 10 ½ oz plain flour
- 2 ⅛ oz icing sugar
- 5 ½ oz cold butterdiced
- 2 tbsp cold milk
- 1 pinch salt
For the filling
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Method
0/9 doneStep 1: Rub 5 ½ oz cold butter into 10 ½ oz plain flour, 2 ⅛ oz icing sugar and 1 pinch salt until it looks like breadcrumbs. Mix in 2 egg yolks and 2 tbsp cold milk and press into a dough without kneading.
Step 2: Wrap and chill until firm.
20 minStep 3: Roll the pastry to 3 mm. Cut 16 rounds of 6 cm and 16 rounds of 7.5 cm, rerolling the scraps once.
Step 4: Put a level teaspoon of 9 oz thick dulce de leche (repostero) on each smaller round. Cover with a larger round, shape it over the filling into a dome and press the edges firmly together, then trim with the 6 cm cutter for a neat edge.
Step 5: Chill the colaciones on a lined tray while the oven heats to 350°F (325°F fan).
15 minStep 6: Bake until firm and only just pale gold at the base. Cool completely on a rack.
15 minStep 7: For the glaze, boil 7 oz sugar and ¼ cup water without stirring until the syrup reaches 250°F on a sugar thermometer.
8 minStep 8: Meanwhile whisk 1 egg white to soft peaks. With the mixer running, pour in the hot syrup in a thin stream and whisk until glossy and just warm, about 3 minutes. It should be a pourable, thick glaze, not stiff meringue; loosen with a teaspoon of hot water if needed.
Step 9: Dip the top of each colación in the glaze, let the excess run off and set on a rack until the glaze is dry and crisp.
60 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 3 g
- Carbs
- 33 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does colaciones take?
- About 85 minutes in total: 50 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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