Crisp layers holding the sweet soul of the highlands. This Ayacucho-style alfajor brings together the rustic depth of lard pastry with a dense sweet potato and chancaca filling, finished with the crunch of sesame and peanuts. A bakery treasure built on tradition and texture.
Turn what you find into an experience you can actually bring to your kitchen.
Mix the flour, salt, and lard with your fingertips until it looks like coarse sand. Add the eggs and milk little by little, just until a soft dough comes together; do not knead it like bread.
Cover the dough and let it rest for 20 minutes. It should feel more relaxed and easier to roll, while still compact and rich to the touch.
Cook the sweet potato with the water for 18 to 22 minutes, until very tender. Drain, peel if needed, and mash while still hot to get a smooth purée.
Boil the chancaca with the water, cinnamon, clove, and anise for 10 minutes, until dissolved and darkly spiced. Strain the syrup to remove the spices.
Mix the syrup with the sweet potato purée and cook for 18 to 22 minutes, stirring often, until the filling is thick, glossy, and slowly pulls from the bottom. Toast the peanuts and sesame, chop them coarse, and fold them in at the end.
Divide the dough into 3 parts and roll each one into a thin rectangular sheet. Transfer them to trays lined with parchment paper and bake at 180°C for 14 to 18 minutes, until golden, dry, and crisp.
Let the sheets cool for 10 minutes and build layers: pastry, sweet potato filling, pastry, filling, and pastry. Press lightly, rest for 15 minutes, and cut into 10 portions with a serrated knife so the layers stay intact.
