There’s nothing quite like biting into a warm Cordoban pastry as the rich dulce de leche oozes out – it’s pure magic! My first encounter with these Argentine treasures happened during a rainy afternoon in Buenos Aires, when a local baker handed me one fresh from the oven. That first buttery, caramel-filled bite made me an instant convert. Now, after years of perfecting my own version, I’m excited to share these flaky delights with you. The secret lies in keeping everything ice-cold (I learned this the hard way after some very sad, flat pastries!) and using quality dulce de leche. Trust me, once you master this recipe, you’ll be making these golden beauties every weekend!
Why You’ll Love These Cordoban Pastries with Dulce de Leche
Oh, where do I even start? These pastries are pure joy in every bite! They’re buttery, flaky, and stuffed with that luscious dulce de leche that makes you close your eyes and sigh. I promise, once you try them, you’ll be hooked—just like I was that first time in Buenos Aires. Here’s why they’re absolutely irresistible:
The Perfect Blend of Texture and Flavor
That crisp, golden crust shatters the moment you bite in, giving way to the silky-smooth dulce de leche inside. The contrast is *everything*—like a sweet little surprise party in your mouth. And the best part? That caramel-like filling stays gooey even after baking, just like it should.
A Taste of Argentine Tradition
These pastries aren’t just dessert—they’re a slice of Argentina’s heart. You’ll find them in bakeries all over Cordoba and Buenos Aires, where they’ve been a staple for generations. Every bite takes me back to cobblestone streets and the sound of café chatter. It’s tradition you can taste!
Ingredients for Cordoban Pastries with Dulce de Leche
Let’s talk ingredients – because as my abuela always said, “good pastries start with good ingredients!” Here’s what you’ll need to make magic happen:
- 2 cups all-purpose flour (spooned and leveled – no packing!)
- 1/2 cup butter, chilled and cubed (I keep mine in the freezer for 15 minutes before using)
- 1/4 cup ice-cold water (seriously, throw an ice cube in it)
- 1/2 cup dulce de leche, packed (I swear by La Salamandra brand)
- 1 egg, beaten (for that gorgeous golden glaze)
- 1 tbsp sugar (optional, but I like a sprinkle on top)
Ingredient Notes & Substitutions
No butter? No problem! I’ve successfully used vegan butter (Miyoko’s works great). For gluten-free folks, a 1:1 GF flour blend does the trick – just add a touch more water. As for dulce de leche, if you can’t find the good stuff, simmer a can of sweetened condensed milk for 2 hours (carefully!). Pro tip: Keep everything colder than a Buenos Aires winter morning – it makes all the difference for flaky layers!
Equipment Needed
Don’t worry—you won’t need any fancy gadgets for these pastries! Just grab these basics from your kitchen:
- A trusty rolling pin (or an empty wine bottle in a pinch—I’ve been there!)
- A sturdy baking sheet lined with parchment paper
- A pastry brush for that golden egg wash (fingers work too, but it gets messy)
- A sharp knife or pizza cutter for trimming dough
That’s it! Now let’s get those pastries rolling—literally.
How to Make Cordoban Pastries with Dulce de Leche
Alright, let’s get our hands floury! Making these pastries is easier than you think, but there are a few tricks I’ve picked up over the years that make all the difference. Follow these steps, and you’ll have perfect golden pastries oozing with dulce de leche in no time!
Preparing the Dough
First things first – cold is key! I toss my butter cubes into the flour and quickly rub them in with my fingertips until it looks like coarse crumbs. You want some pea-sized bits of butter remaining – those will create those gorgeous flaky layers. Then, drizzle in the ice water a tablespoon at a time, mixing just until the dough comes together. Overworking it makes tough pastries, so resist the urge! Wrap the dough in plastic and pop it in the fridge for 15 minutes while you prep your filling station.
Filling and Shaping the Pastries
Roll your chilled dough to about 1/8-inch thickness – not too thin or the dulce de leche will burst through! I use a 3-inch round cutter (or an upside-down glass) to make circles. Here’s my secret: spoon just a teaspoon of dulce de leche in the center (trust me, it expands!). Fold the dough over to make a half-moon, then crimp the edges with a fork dipped in flour. If you’re feeling fancy, brush off excess flour and make little decorative cuts on top – they’ll puff up beautifully in the oven!
Baking to Golden Perfection
Arrange your pastries on a parchment-lined baking sheet – they don’t spread much, so you can place them fairly close. Give them a generous brush with beaten egg (this makes them shine!) and if you like, a sprinkle of sugar. Into the oven they go at 350°F for about 20-25 minutes. You’ll know they’re done when they’re golden brown and you can see the dulce de leche bubbling slightly through any vents. Let them cool just enough so you don’t burn your tongue – though I won’t judge if you can’t wait!
Tips for Perfect Cordoban Pastries
After burning my fingers on more dulce de leche than I’d like to admit, I’ve learned these golden rules for pastry perfection:
- Keep everything cold – I mean, put your mixing bowl in the freezer for 10 minutes if your kitchen’s warm. Cold butter equals flaky layers!
- Don’t overfill! That dulce de leche looks innocent but turns into a lava flow in the oven. Stick to a teaspoon per pastry.
- Poke tiny vent holes with a toothpick – lets steam escape without exploding your beautiful crimped edges.
- Bake on the middle rack to avoid those dreaded soggy bottoms. A pizza stone underneath helps too!
- Resist opening the oven door for at least 15 minutes – premature peeking causes sad, sunken pastries.
Bonus tip: If your dough gets sticky while working, just sprinkle flour on your hands and surface – but go easy, or you’ll toughen the pastry!
Serving and Storing Cordoban Pastries with Dulce de Leche
Oh, the best moment – when that first warm pastry hits your plate! Serve these beauties fresh from the oven when the dulce de leche is gloriously gooey. I like to dust mine with powdered sugar and serve with strong coffee – the bitterness balances the sweetness perfectly. Leftovers? (Ha, as if!) Store in an airtight container at room temperature for 2 days – though they’re best reheated for 10 seconds in the microwave to bring back that fresh-baked magic. Freezing works too – just pop frozen pastries straight into a 350°F oven for 15 minutes!
Nutritional Information
Just so you know, these numbers are estimates since ingredients can vary (especially brands of dulce de leche!). Each pastry clocks in at about 180 calories – totally worth it for that caramel-y goodness. Remember, portion sizes matter – though I won’t tell if you sneak a second one!
FAQ About Cordoban Pastries with Dulce de Leche
I get asked these questions all the time – so let me save you from making the same mistakes I did! Here’s everything you need to know about these heavenly pastries:
Can I Use Store-Bought Dough?
Sure, in a pinch! Frozen puff pastry works, but it won’t be quite as tender as homemade. If you go this route, thaw it overnight in the fridge first. Just know – while it’s faster, you’ll miss out on that incredible flaky texture our from-scratch dough gives!
How Do I Prevent the Filling from Leaking?
Ah, the dulce de leche escape artist act! My trick? Chill the filling for 30 minutes first – it thickens up. And don’t overfill! Just a teaspoon per pastry, sealed tight with a fork crimp. If you see any leaks during baking, quickly pinch them shut with oven mitts on!
What’s the Best Dulce de Leche Brand?
Hands down, La Salamandra is my gold standard – rich, caramelized perfection. But if you can’t find it, any Argentine or Uruguayan brand works. Avoid the runny “table cream” versions – you want the thick, spreadable kind that holds its shape!
Can I Freeze These Pastries?
Absolutely! Freeze unbaked pastries on a tray first, then transfer to bags. When cravings hit, bake frozen at 350°F for 25-30 minutes – no thawing needed! They keep for 3 months, though mine never last that long…
Share Your Experience
Did you make these heavenly pastries? I’d love to hear how they turned out! Snap a photo of your golden beauties and tell me – did the dulce de leche ooze just right? Your tips might help other bakers too!
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3 Amazing Cordoban Pastries with Dulce de Leche You Must Try
- Total Time: 40 mins
- Yield: 12 pastries 1x
- Diet: Vegetarian
Description
Delicious Cordoban pastries filled with creamy dulce de leche, a traditional Argentine treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, chilled
- 1/4 cup cold water
- 1/2 cup dulce de leche
- 1 egg, beaten (for glaze)
- 1 tbsp sugar (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Mix flour and chilled butter until crumbly.
- Add cold water gradually to form a dough.
- Roll dough into small circles.
- Place a spoonful of dulce de leche in the center of each circle.
- Fold dough over filling and seal edges.
- Brush pastries with beaten egg.
- Bake for 20-25 minutes until golden brown.
Notes
- For best results, keep butter and water cold.
- Adjust sugar based on sweetness preference.
- Store leftovers in an airtight container.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Argentine
Nutrition
- Serving Size: 1 pastry
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cordoban pastries, dulce de leche, Argentine dessert