The Magic of Manjar
Alfajores are a beloved Chilean pastry, adored for their rich, creamy filling of manjar—a luscious caramel-like spread made from sweetened condensed milk. While you can make manjar at home by slowly simmering condensed milk, in Chile, it’s conveniently available pre-made and perfected to just the right consistency.
Crisp or Soft: A Variety of Textures
These indulgent treats come in many forms. Some use crisp, delicate biscuit layers, while others offer soft, cake-like rounds that melt in your mouth. In northern Chile, they are coated with a sugary layer of meringue and sprinkled with colorful toppings. In the south, however, they add a thick dusting of powdered sugar, making them look a bit like mini Victoria sponge cakes.
For the Chocoholics
For extra decadence, you can find alfajores which are dipped in white or milk chocolate—a perfect treat for any serious chocoholic. Supermarkets nationwide stock alfajores, but the finest ones come from local patisseries and chocolatiers. Here, bakers carefully prepare each pastry, filling it with only premium, homemade manjar.
A little Alfajore History: From Monasteries to Modern Patisseries
Legend has it that alfajores, like many cherished local sweets, were originally made by nuns in monasteries to raise funds for the church. Back then, securing a batch of alfajores meant a pilgrimage into the countryside, as well as a few Hail Marys, no doubt.
Pro Tip!
Expect to get a good dusting of powdered sugar over your face when you eat the ones known as emplovados, which literally means ‘powdered.’ But they’re well worth the messy mayhem they leave behind!
