Alfajores Santa Fe - Homemade and rich

Last edition of this series of alfajores from Paulina Cocina: Welcome to this recipe for Santa Fe alfajores!

Filled with dulce de leche too, like all Argentine sweets, because we put dulce de leche in everything that can have it, sorry not sorry.

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About this recipe for Santa Fe alfajores

There was a lot of research behind this recipe. We went through many recipes for homemade alfajores until we found the recipe for homemade Santa Fe alfajores that we present here.

It's very easy, guys!

It seemed like making the tapas for the Santa Fe alfajor would be very complicated, but it turned out to be even easier than making the tapas for the Mar del Plata alfajor! Try making them; you'll see that it's a piece of cake and well worth the effort.

Without further ado, let's get to the recipe:

Ingredients

It comes out to about a dozen.

-250g. Flour 0000
-4 Yemas
-50g. butter
-1 CDA. Alcohol
-1 Pinch
-75g. Water
-Dulce de Milk

For coverage:

-1 Clara
-250g. of impalpable sugar
-1 lemon jet

Step by step of this recipe for Santa Fe alfajores

1-The first thing we'll do is put the flour in a bowl and then add the egg yolks. We'll save one of the egg whites to make the glaze, and with the remaining egg whites, you can make this floating island . Add the softened butter and then a tablespoon of alcohol, which will add a crunchy texture to the crusts. Finally, add the salt and warm water.

2- Mix all the ingredients until they form a dough. Remove from the bowl and place it on the counter to knead for 10 minutes. It doesn't matter if the dough looks smooth and even, but keep kneading for the entire time required. This will make the tapas even better.

3- After 10 minutes, place the dough in a bowl, cover it with plastic wrap, and let it rest in the refrigerator for 30 minutes.

4- Once that time has elapsed, we'll remove it from the refrigerator and place it on a floured counter, using a rolling pin (also floured) to roll out our dough. It should be super thin.

5- Once the dough is well stretched, we'll begin cutting. We can do this with a cutter or a glass of the desired size. We'll fold the excess dough like a handkerchief and stretch it again to continue cutting the lids. Continue doing this until there's no more dough left.

6- Place the tapas in a dish and pierce them with a fork to prevent them from swelling with the heat.

7- Bake them in the oven at 180º for approximately 7 minutes.

8- When they are cooked, we take them out of the oven and let them cool.

9- What remains is to assemble the alfajores: We take 3 lids and place the dulce de leche, making a 3-story alfajor (little lid, sweet, little lid, sweet, little lid) and that's it!

Glazed

1- Let's take the egg white we reserved and add about 3 tablespoons of powdered sugar to the same bowl. Mix and microwave for 10 seconds.

2- Once you take it out, mix it again and put it back in the microwave for another 10 seconds.

3- When we take it out of the microwave for the second time, we will mix and then add all the remaining powdered sugar.

4- Add a few splashes of lemon juice and mix well. And our glaze is ready!

5- Using a spoon, we'll place it on top of our alfajores. Don't worry if the coating is uneven, because that's how these alfajores should turn out.