A Lambayeque giant of crisp pastry and pure manjar blanco. Dry, brittle layers hold a generous, creamy, deeply milky filling, creating the substantial contrast that made King Kong an icon of northern Peru.
Turn what you find into an experience you can actually bring to your kitchen.
Combine the flour and salt and make a well in the center. Gradually add the egg yolks and water, mixing until a firm dough forms; then work in the shortening in portions and knead for 4 to 5 minutes, until smooth, compact, and flexible without feeling greasy or cracking when folded. Cover the bowl and rest for 20 minutes at room temperature.
Divide the dough into four equal pieces and roll each one into matching rectangles about 2 to 3 mm thick. Prick small holes all over the surface and arrange the sheets on trays lined with parchment paper; keeping them even will prevent the finished block from leaning once filled.
Bake the sheets at 170°C for 14 to 16 minutes, working in batches if your oven cannot bake them evenly at the same time. Remove them when dry, firm, and only lightly golden around the edges, without waiting for deep browning. Transfer to a rack and cool completely; they are still fragile while warm.
Place down one pastry sheet and spread roughly one third of the manjar blanco evenly almost to the edges. Add another sheet and repeat until you have four pastry layers and three generous layers of manjar; as each sheet goes on, press very lightly with your palms, just enough to settle it without cracking the pastry or squeezing out the filling.
Cut the King Kong into 10 portions with a serrated knife, using long strokes and letting the blade work through the layers without crushing them. A proper slice shows four clearly defined pastry sheets with plenty of manjar between them; the pastry should crack first, then melt into the filling as you bite. And that's it! Pure manjar blanco, no distractions. 😌
