We’ll show you how to create your own Peruvian alfajores filled with the popular manjar blanco filling. Here’s a rundown on the key ingredients you’ll need. A cup of manjar blanco. Half a teaspoon of vanilla extract. A tablespoon of brandy. Two egg yolks. One-third cup of granulated sugar. Eight tablespoons of softened unsalted butter.
You’ll come across different types of alfajores in South America depending on what part of the continent you’re in. A major difference between the Peruvian alfajor and those in other areas of the continent is that the Peruvian alfajor filling is commonly called manjar blanco, rather than dulce de leche.
A major difference between the Peruvian alfajor and those in other areas of the continent is that the Peruvian alfajor filling is commonly called manjar blanco, rather than dulce de leche. Why? Because “manjar blanco” is typically used on the west side of the Andes, whereas “dulce de leche” is used on the east side.
The alfajor has long been a very important recipe in Spain, many accounts of women selling alfajores in town squares, known as alfajoreras, have popped up in popular literature and even songs. The same goes for Peru, where in bygone times alfajorera s announced their wares in markets with melodic street vendor’s calls.