Peruvian Alfajores with Manjar Blanco Filling Recipe

Oh, let me tell you about these Peruvian Alfajores with Manjar Blanco Filling Recipe – they’re an absolute delight! If you’ve never tried alfajores before, you’re in for a real treat: tender, buttery cookies sandwiched together with a luscious, caramel-like manjar blanco that’s just the right mix of sweet and creamy. I love this recipe because it has that perfect balance of texture and flavor, and it’s amazing for sharing at tea time or as a special dessert that feels extra homemade.

What makes this Peruvian Alfajores with Manjar Blanco Filling Recipe stand out is how simple the ingredients are, yet how luxurious the final result tastes. The manjar blanco, which is essentially a homemade dulce de leche, is where the magic happens—it’s smooth, rich, and you can make it ahead to save time. You’ll find that once you get the hang of rolling out the dough and piping the filling, these cookies disappear faster than you’d expect!

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Ingredients You’ll Need

When it comes to Peruvian Alfajores with Manjar Blanco Filling Recipe, the ingredient list is straightforward but thoughtfully balanced—the flour and corn starch come together to give you that signature tender crumb, and the butter adds richness. I recommend using high-quality vanilla extract or paste; it truly makes a difference in depth of flavor.

• Sweetened condensed milk: The star of the manjar blanco – look for a good-quality brand for the creamiest final filling.
• Cinnamon stick (optional): Adds a subtle warmth to the manjar blanco while cooking, but you can skip it if you prefer a pure caramel flavor.
• Kosher salt: Balances the sweetness beautifully.
• All-purpose flour: Provides the structure for the cookies; make sure to measure accurately for best texture.
• Corn starch: Is key for that soft and melt-in-the-mouth quality you want from alfajores.
• Powdered sugar: Used in both the dough and for rolling the finished cookies, it keeps things tender and adds a light sweetness.
• Unsalted butter: Room temperature butter blends best to make a smooth, tender dough.
• Vanilla extract or vanilla paste (optional): Brings that warm, inviting aroma everyone loves.
• Egg yolk (optional): Helps bind the dough and enriches the texture just a bit.
• Powdered sugar (for assembly): For rolling the edges—adds a delicate finish and keeps them looking pretty.

Variations

I’ve played around with this Peruvian Alfajores with Manjar Blanco Filling Recipe quite a bit, and you’ll find it’s super versatile. Sometimes, I swap out the vanilla for citrus zest to brighten up the cookies, or even add a sprinkle of finely chopped nuts into the filling for a little crunch factor.

• Mini Alfajores: Use a 1 ½-inch cookie cutter to create bite-sized treats perfect for parties—I’ve found these disappear almost instantly!
• Vegan Alternative: Try using coconut oil instead of butter and a plant-based condensed milk; results might be a bit different but still delicious.
• Chocolate-Dusted Edge: If you’re feeling indulgent, dip the edges in melted dark chocolate instead of powdered sugar—my family goes crazy for this twist.
• Spiced Manjar Blanco: Add a pinch of ground cloves or nutmeg to the filling for cozy holiday vibes.

How to Make Peruvian Alfajores with Manjar Blanco Filling Recipe

Step 1: Make the Manjar Blanco – The Heart of These Alfajores

Start by preheating your oven to 400°F. Pour the sweetened condensed milk into a small baking dish, add the cinnamon stick if you’re using it, and cover the dish tightly with foil. Place this smaller dish inside a larger baking pan and fill the larger pan with water halfway up the sides of the smaller dish to create a water bath. This gentle cooking method gives you that dreamy caramel color and silky texture without burning.

Bake for 1 to 1 hour 15 minutes, topping up the water if needed around the 45-minute mark. Once it’s done, let it rest 15 minutes so it cools down a bit before you whisk it until smooth. This is the filling that makes your alfajores shine, and honestly, it’s worth the patience it takes to get here.

Step 2: Crafting the Perfect Vanilla Shortbread Cookies

While the manjar blanco cools, whisk together your flour, sifted corn starch, powdered sugar, and salt in a medium bowl. In your stand mixer bowl, beat the room temperature butter with vanilla until smooth and creamy—this smells amazing, by the way—and then add the egg yolk, mixing just until combined.

Slowly add the flour mixture to your butter mixture, blending gently so you don’t send flour flying everywhere. Form the dough into a ball, flatten it into a disk about 2 inches thick, wrap it tightly in plastic wrap, and pop it into the fridge for an hour. This chilling step is key to getting cookies that hold their shape but stay soft and tender!

Step 3: Rolling, Cutting, and Baking to Perfection

When the dough is chilled, roll it out between two sheets of parchment paper to about ¼ to ½ inch thickness. Make sure it’s not too cold or it’ll crack, so if needed, let it sit for 10 minutes before rolling. Use a 3-inch cookie cutter to stamp out circles, placing them on a parchment-lined baking sheet. I like to chill the cut cookies for another 10 minutes before baking; it helps them keep their shape.

Score each cookie gently on top with a fork’s tines—that adds a cute, traditional pattern. Bake in a 350°F oven for 11 to 13 minutes. The cookies should feel firm but have no browning edges. Let them cool completely on the baking sheet before moving on. Patience is key here because warm cookies won’t hold their filling well.

Step 4: Assembling Your Alfajores Like a Pro

Once the cookies are cool, flip half of them so the flat sides face up. Spoon or pipe a generous dollop of the cooled manjar blanco onto each. I love using a piping bag because it’s neat and easy, but a butter knife works just fine too—just spread gently to avoid breaking those delicate cookies.

Sandwich with the remaining cookies and lightly press to adhere. Finally, roll the edges in sifted powdered sugar—that sweet finish not only looks pretty but also keeps the edges from sticking together. Store your alfajores in an airtight container at room temperature for up to five days if they last that long!

How to Serve Peruvian Alfajores with Manjar Blanco Filling Recipe

Garnishes

I like to keep it classic by just rolling the edges in powdered sugar, letting those snowy edges be the star. But if I’m feeling fancy, a light dusting of cinnamon powder or even a drizzle of melted chocolate makes these cookies look stunning and adds an extra flavor layer I love.

Side Dishes

These alfajores pair beautifully with a cup of strong coffee or a chai latte—the bitterness contrasts perfectly with the sweet, creamy filling. For brunch, I’ve also served them alongside fresh fruit or a simple yogurt bowl for a well-rounded spread.

Creative Ways to Present

For parties or gifting, I’ve arranged these alfajores in pretty boxes or stacked them with parchment paper between layers in mason jars. Another fun idea is to sandwich them with colorful sprinkles on the edges for a festive look, especially around holidays or birthdays!

Make Ahead and Storage

Storing Leftovers

I like to store leftover alfajores in an airtight container at room temperature, where they stay soft and chewy for about 3 to 5 days. Just keep them away from heat and humidity to avoid the filling melting or the cookies getting soggy.

Freezing

If you want to make these ahead in bulk, I’ve frozen fully assembled alfajores wrapped tightly in plastic wrap and then in a freezer bag. When thawed overnight in the fridge, they taste almost as fresh as the day you made them—perfect for holiday gift-giving.

Reheating

Reheating isn’t usually necessary, but if you like your filling extra soft, letting frozen or refrigerated alfajores sit at room temperature for a couple hours softens everything nicely. Avoid microwaving since it can melt the filling unevenly and make the cookies soggy.

FAQs

Final Thoughts

This Peruvian Alfajores with Manjar Blanco Filling Recipe has become one of my absolute favorites to make and share. There’s something truly special about biting into those buttery cookies, filled with luscious manjar blanco that instantly transports you to the heart of Peru. Whether you’re making a batch for family gatherings or just treating yourself, I promise these alfajores will win you over with every bite. Give it a try—you won’t regret it, and I bet you’ll be coming back for seconds (and thirds) just like my family does!

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