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List of Argentine sweets and desserts
Part of a series on
Argentine cuisine
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v
t
e
This list is
incomplete
; you can help by
adding missing items
.
(
December 2012
)
This is a
list of sweets and desserts found in
Argentine cuisine
.
Name
Image
Main ingredients
Description
Alfajor
Biscuits
, dulce de leche, chocolate
Its basic form consists of two round, sweet biscuits joined with mousse,
dulce de leche
or jam, and coated with black or white chocolate (many alfajores are sold in "black" and "white" flavours) or simply covered with powdered sugar. Other varieties include different elements in the preparation of the biscuits, such as peanuts; they also vary the filling and coating and even add a third biscuit (alfajor triple).
Alfajor de maicena
Corn starch biscuit, dulce de leche, grated coconut
Popular as
snacks
at birthdays and gatherings. They consist of two round corn starch (
maicena
) biscuits joined with dulce de leche, which is then coated with grated coconut.
Arroz con leche
Rice
,
milk
,
sugar
A
rice pudding
dessert made to Spanish and Portuguese recipes; popular flavourings include
anise seed
,
star anise
, and raisins. Dulce de leche is sometimes added.
Balcarce dessert
Sponge cake
,
dulce de leche
,
meringue
,
crème Chantilly
Named after
its city of origin
, it is a traditional dessert consisting of
sponge cake
,
meringue
, dulce de leche,
crème Chantilly
,
Praline
, nuts, grated coconut, and other ingredients depending on the variety of the dessert
[1]
Bread pudding
(
budín de pan
)
Usually
stale
bread
; combination of milk,
eggs
,
butter
, sugar
A bread-based
dessert
. It is usually made using
stale
(usually left-over)
bread
, and some combination of ingredients like
milk
,
egg
,
sugar
,
dried fruit
, and spices such as
cinnamon
,
nutmeg
or
vanilla
. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Chocotorta
Chocolate cookies (Chocolinas brand),
cream cheese
, dulce de leche, milk
Portmanteau of "
Chocolinas
" (a brand of chocolate cookies) and "
torta
" (cake). A popular cake made by dunking the cookies in milk, interspersed with layers of dulce de leche and cream cheese mixed together, so that the layer of embedded cookies are in the base and top of the cake.
Colaciones
Flour, egg yolks, sugar, dulce de leche,
glaze
Traditionally from
Córdoba Province
, they are an alfajor-like snack consisting of a thin and crispy mass and dulce de leche filling; coated with glaze.
Cubanitos
Biscuit roll
, dulce de leche, chocolate
Chocolate covered biscuit rolls filled with dulce de leche, with a shape that resembles a
cigar
.
Dulce de batata
Sweet potatoes
A traditional dessert made of sweet potatoes. It is a sweet
jelly
, which resembles a
marmalade
because of its hard texture. It is often eaten with
cheese
,
queso
(
Queso y Dulce
). In some of the commercial versions of the food,
chocolate
is added to it.
Dulce de leche
Milk, sugar
A
confection
prepared by slowly heating sweetened milk to create a product that derives its taste from the
caramelisation
of the product, changing flavor and color. Literally translated, it means "
candy
of
milk
" or "candy [made] of milk", "milk candy", or "milk jam". It is used to flavour candies or other sweet foods, such as cakes,
churros
, alfajores,
ice cream
, and is also a popular spread on
pancakes
and
toast
.
Dulce de membrillo
Quince
Dulce de membrillo is made of quince fruit, sugar and water, cooked over a slow fire. It is sweet and mildly tart, and similar in consistency, flavor and use to guava cheese or
guava paste
.
[2]
It is sold in squares or blocks, then cut into thin slices and spread over toasted bread or sandwiches, plain or with cheese, often served for breakfast or as a snack, with
manchego
cheese or
mató cheese
. It is very often used to stuff pastries.
Flan
Eggs, Milk, Sugar
A very often eaten dessert. It is cooked with caramel in a
Bain-marie
. It is often served with
dulce de leche
, cream or both.
Garrapiñadas
Peanuts
,
vanilla
, caramel
A local
street food
which is made of peanuts, vanilla and sugar caramel, and sold in small bags in the shape of tubes.
Ladyfingers
(
vainillas
)
Sponge cake (egg whites, egg yolks, sugar, flour), powdered sugar
Low density, dry, egg-based and sweet
sponge biscuits
roughly shaped like a large finger. As they are usually scented with vanilla extract, in Argentina they are known as
vainillas
. A popular
tea
biscuit.
Panqueques
(
Crêpes
)
Flour, milk, eggs
A type of
crêpe
usually rolled and filled with dulce de leche.
Pastafrola
Flour, butter, sugar, eggs, dulce de membrillo
A dulce de membrillo
pie
with a lattice-style crust. Pastafrolas can also be filled with dulce de batata,
guava
jelly or dulce de leche.
Pastelitos criollos
Flour, butter, sugar, dulce de membrillo
Fried
puff pastry
commonly filled with dulce de membrillo, although dulce de batata is sometimes used. Traditionally eaten on
Veinticinco de Mayo
.
Pionono
Flour, eggs, sugar; dulce de leche, fruits or
chantilly cream
Piononos are prepared using a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream
Postre vigilante/Queso y dulce
Cheese
; dulce de membrillo, dulce de batata or dulce de guayaba
Typical dessert that consists of one or more slices of cheese, accompanied by dulce de batata, dulce de membrillo, dulce de guayaba, among other variants.
Rogel
Puff pastry
, dulce de leche,
meringue
A popular cake that is the Argentine variant of the French pastry
mille-feuille
.
[3]
It consists of various layers of
puff pastry
alternating with layers of dulce de leche and a top glazed with
meringue
. Rogel is considered a classic, and a
wedding cake
favourite.
[4]
Tortas fritas
Flour,
animal fat
, eggs, water, oil
Fried dough
dusted with sugar. Of German origin, they were brought to Argentina mainly by the Spanish and Arabs. It's traditionally accompanied with the consumption of
mate
.
[5]
Zabaione
(
sambayón
)
Egg yolks
, sugar, a sweet
wine
An
Italian
dessert
, or sometimes a beverage, made with
egg yolks
,
sugar
, and a sweet
wine
(usually
Marsala wine
, but in the original formula
Moscato d'Asti
). The dessert version is a light
custard
,
whipped
to incorporate a large amount of air. The dessert is popular in Argentina and Uruguay, where it is known as
sambayón
. It is a popular ice cream flavour in Argentina's ice-cream shops.
See also
List of desserts
Portals
:
Food
Argentina
References
^
"Postre Balcarce, degustación obligatoria"
.
Welcome Argentina
(in Spanish)
. Retrieved
2023-02-03
.
^
"Membrillo - Ingredients - Discover - Good Food Channel"
. Retrieved
17 October
2016
.
^
Uchi Davidzon, Lucila (13 December 2011).
"Remembering Home: How To Make Argentine Rogel"
.
The Huffington Post
. Retrieved
10 November
2014
.
^
Hummel, Sabrina (1 May 2013).
"Top 5 Argentine Desserts"
. The Argentina Independent
. Retrieved
10 November
2014
.
^
"Cachanga o Torta Frita"
. mitiempo.pe. 12 September 2014
. Retrieved
10 November
2014
.
External links
Media related to
Cuisine of Argentina
at Wikimedia Commons
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