What is Peruvian Volador?

Peruvian Volador is a traditional dish from Peru known for its vibrant flavours and cultural significance. It typically consists of thin dough layers filled with manjar blanco and marmalade.

What are the critical ingredients in Peruvian Volador?

The main ingredients are egg yolks, pisco, flour, salt, baking powder, and butter. These components come together to create a delightful dessert.

How is Peruvian Volador prepared?

Mix the dough's ingredients: egg yolks, Pisco, flour, salt, baking powder, and butter. Mix it well and let it rest to start rolling into a disc. Bake the layers and fill them with manjar blanco.

Can I customise the Peruvian Volador recipe?

Yes, you can add different marmalades to add a different flavour profile.

Where can I eat Volador in Peru?

You can find it around any Plaza de armas, where some stalls sell traditional dishes like suspiro de limeña, mazamorra morada, picarones, etc.

Traditional Peruvian Volador dessert with Manjar Blanco

Name: Traditional Peruvian Volador dessert with Manjar Blanco
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Peruvian
Ingredients: 4 tablespoons of salted butter; 8 egg yolks; 1/4 cup of Pisco; 2 cups of all-purpose flour; 1/4 teaspoon of baking powder; condensed milk; powdered sugar

Description

This Peruvian-style dessert consists of a pastry layer filled with manjar blanco. This is one of my favourite Peruvian desserts, but it will only be for those with a sweet tooth.

Ingredients

Units Scale

4 tablespoons of salted butter
8 egg yolks
1/4 cup of Pisco
2 cups of all-purpose flour
1/4 teaspoon of baking powder
condensed milk
powdered sugar

Instructions

Melt the butter and let it cool down.
Mix egg yolks, Pisco, and salted butter in a bowl. Sift the dry ingredients: flour and baking powder. Add it to the wet ingredient and mix it well.
Finalise the dough over the table with your hands, and when you have a homogeneous dough, divide it into six balls and let it rest for 15 minutes.
Preheat the oven to 180•C and prepare the baking sheet with parchment paper.
Roll each ball into a 25 cm rounded dough on a floured surface. Bake each layer on the baking sheet for 7 minutes or until golden and the edges look crisp.
Keep baking the following layers and let it cool down.
Feel the layers with manjar Blanco made of condensed milk. Sift the top with powdered sugar.
To create manjar blanco quickly, peel the label from the can, put the can in a pot with water covering it, and let the water simmer at medium heat. Let it cook for 2 and a half hours, and in the middle of the cooking, add more water to prevent the water from evaporating. Let it cool down for an hour and use it. You can do this step in advance and cook several cans because they would stay good for 2-3 weeks without opening.

Keywords: Peruvian Volador dessert, traditional Peruvian desserts