Alfajores - Melt in the mouth cookies! | Taste The World
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- Опубліковано 22 сер 2024
- I did not know what these were until a week ago, i'm so glad I discovered them! Alfajores are Argentinian (plus other Countries!) melt in the mouth lemon cookies rolled in coconut with dulce de leche filling! More Taste the World videos • Battenberg Cake - Tast...
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Recipe write-up and steps barrylewis.net...
Ingredients list:
150g butter, softened
200g caster sugar2 egg yolks, at room temperature
1tbsp brandy (optional)
1 egg, plus 2 egg yolks
150g plain flour
250g cornflour
1tsp baking powder
½tsp salt
1tsp vanilla extract
½ lemon, zest only
1 jar of Dulce de leche
Approx 200g desiccated coconut, to serve
#alfajores #barrylewis #cookies
More recipes on the Taste the World playlist can be found here ua-cam.com/video/wmTdbGAmUNI/v-deo.html&pp=gAQBiAQB
Recipe write-up and steps barrylewis.net/recipe/alfajores-cookies/
Love tasting food from different countries Barry, this list of among my favorites from you mate!
The canned Carnation Caramel IS dulce du leche! Identical tins with just the name change are sold in most of Europe !
you say it right!!!! its great!!!
As an American, who has had NY cheesecake in NYC, I have never seen a cheesecake with a sponge crust. Who does that? There's Japanese style, but that's a sponge cheesecake thing and it's not nearly as good. I'd be interested in trying a burnt basque cheesecake tho, sounds bomb
Try mixing coconut into the dulche de leche.
Hi, Barry! Here, from Argentina. We have all kinds of "alfajores", those are called "alfajores de maicena", the cookie is made usually with corn starch in stead of flour. Of course we have "alfajores" with the cookie made of flour covered with chocolate or ... (we call it "glasé", I don't know how to say it). I suggest you search "alfajores cordobeces", "alfajores marplatenses" and "alfajores santafecinos" (from different cities/provinces along the country). They are all alfajores but every one has something that makes it unique, but all amazing experiencies!
I have got to look these up. Thank you for the suggestions 😊👍🏼
I think a cheap versus steep cheesecake would be really cool
In Argentina we have a thicker version of dulce de leche that's for desserts and cakes, so it doesn't oozes everywhere or melts
I was born and raised in NY and I can say that normally in bakeries you find Graham cracker crust for cheesecake and any that I've made had them as well. The ONLY place that has a sponge crust is Junior's Cheesecakes based out of Brooklyn NY. That's kinda what they are known for because it is so unique. Also when making the cheesecake be sure to use a spring form pan and the cake should be in a water bath (I usually put foil on the outside bottom of my pan to keep from getting water to seep in since it has a removable bottom. also have to let the cake cool in the oven with the door ajar so the heat slowly escapes and cools helping to prevent it from falling and cracking. A NY cheescake is AMAZING I can't wait to see your take on one!
100%! You nailed it! ❤
Junior’s is the only cheesecake worth eating that you don’t make yourself.
As a fellow New Yorker from the southern tier and finger lakes region graham cracker crust is what you find where my family is from
I grew up in New England, where Cheesecake is an art form. My mom’s cheescake was legendary in my family, no celebration was complete without one and it is the one family recipe I make. If you make a cheescake with a cake crust instead of a ground up cookie (biscuit) crust it will rip a hole in time and space and the universe as we know it will cease to exist.
Barry, you should know that some of us just wait for Mrs B to taste what you made, especially if it is sweet.
Hi Barry! The Alfajores are also from Uruguay, a small country beside Argentina. I love them, they're my favourite!!
Hi, Barry!! Here from Argentina, I can't believe you made alfajores!! You pronounced it perfectly, btw. They look amazing!! We have all kinds here, those are very popular as homemade treats, but if you ever can, get yourself some Havanna alfajores (it's a brand) covered in chocolate or their walnut version, they're both exquisite. Boiling a can of condensed milk is an old trick to get dulce de leche often used by Argentines living abroad, but be VERY careful when opening the can! I've heard of people who suffered severe burns! It's always better to just get the real thing already made, if you can. I'm not familiar with the brand you got, but if you ever can get dulce de leche repostero, do so! It's a special kind we get for cakes and alfajores, it's thicker so it won't melt and go everywhere. I hope you and your family enjoyed those alfajores, they looked amazing!!!
Alfajores de maicena 😍
whoop whoop!
Greetings from NY- as others have said, graham crust definitely the way to go. It’s a very dense cheesecake, which is why we upstate New Yorkers enjoy a lot in preparation for the cold winters lol. Looking forward to your attempt!
Ginger snaps make a good crust too 😋
definitely a biscuit base for cheesecake usually graham cracker
thanks!
I feel you on the pronunciation of these amazing cookies. I make them for my grade 3s because we study Peru. I always feel like I am saying it wrong.
NY Cheesecake always seems intimidating, but it's actually pretty simple and foolproof. The biggest challenge is trying to keep the top from cracking/splitting when it bakes, but it's just an appearance thing and doesn't affect the taste or texture, and you can always hide it with a topping. Graham cracker/biscuit base is the traditional way to go, and the buttery crunch is a phenomenal texture pairing with the dense creaminess of the cake. Sponge layer could be nice but definitely off-script and probably more difficult.
My husband is Uruguayan and I make that version for Christmas cookies. I use vanilla bean and mix it in with the sugar.
“Apologies cookies” is what I thought it said on my phone.. I bet they taste absolutely stonking judging by the photo. Great stuff Barry.
I’m using the Voiceover function which reads out words on screen and I thought it was saying alpha jaws. It struggles with non English words, alpha jaws sounds like an interesting addition to the Jaws franchise LOL! 🦈
Me muero de la emoción! I can’t believe it. I love you Barry and the whole gang, you guys are adorable! 🇦🇷
Honestly you could put out any video and I'd still watch it. Especially after such a bad week. Good quality comfort video.
Barry i was meant to be painting the fence and shed tomorrow, well i ain't doing it now. I'm dropping the kids at school tomorrow and going to the supermarket so i can make them before the weekend. At least if the wife asks why the painting isn't done i can buy her off with one of these!
I was just thinking about making these yesterday! I saw Pedro Pascal saying they were his fave and they looked so good
As someone who is from NY and who's favorite dessert is NY Style Cheesecake. I have only ever had it with a graham cracker crust. Just regular plain graham crackers (or digestive biscuits) for authenticity.
Graham cracker crust is the traditional one for cheesecake.
I've had all different kinds of cookies used as the crust though. My top favorite was ground up gingerbread cookies as the crust and a maple pumpkin cheesecake filling.
My 2nd favorite was shortbread cookie crust with apple cinnamon cheesecake filling....with a vanilla caramel drizzle on the top.
I remember eating these when I lived in Santiago Chile. Maybe one day BL will come down to Thailand and try some authentic Thai food. He could bring SA for an authentic good reaction video, like their Pound Land sandwiches video. My Thai wife would make sure to provide diverse foods and desserts that would make for some interesting video(s).
The cookies look great! You should make some Butter Tarts for this playlist 🇨🇦
Yes! After a very gloom morning this is just what i needed: Tasty cookies from my continent and good ol Barry joliness! Love ya mate! ❤❤🎉🎉🎉
The cheese cake I've made for years (from a 1950s cookbook) has a shortbread or "sugar cookie" crust. It's not called a "New York style" cheesecake but all of the ingredients are the same as the NY style recipes I've checked. It's a very creamy in the center yet denser toward the edges. I've never liked any cheesecake as much as I like this one.
Junior’s Cheesecake, a famous New York cheesecake company/restaurant, uses a sponge cake bottom.
Never in a million years could I have seen this video coming. As an Argentine, I'm always happy to see people from other countries take a look at something of ours!
For cheesecake, the graham cracker is definitely more common, I've seen cake bases, brownie/blondies, and even pecan pie (for a autumn pumpkin cheesecake). I'm a bit of a cheesecake aficionado, so I've definitely seem my fair share of options.
Also, you did decent enough with the pronunciation, much better than I expected for a Brit! I grew up surrounded by Spanish speakers (though I can no longer speak it myself due to brain issues - I can still understand it though, my brain just refuses to provide the Spanish words when prompted) so I often take it for granted that the British UA-camrs that I watch don't automatically know how to say Spanish things
I do a brownie bottom. Its so rich that tiny slice all need, but oh so good
By cheesecake is a graham cracker crust.
That's what I thought, but i'd seen one or two with a cake like sponge base and it sounded intriguing!
@@mrbarrylewis I've had it with the sponge I prefer the gram crust. Also my son made one with an Oreo crust and peanut butter cheesecake. I enjoy mine with a hint of lemon.
Im gluten intolerant and can't wait to try these. Thanks Barry !!!
I was in New York, in high school, in 79. The NY cheesecake we used to buy had a thin pastry on base and to the top of the cheesecake filling
They look amazing! Might have to try them!
The carnation "caramel" is dulce de leche!
Argentinian here, Barry. You can also translate "Dulce de leche" as "Milk Marmelade" or "Milk Jam", because that is basically what it is. Most if not all latinoamerican countries translate Marmelade/Jam as "Mermelada". But here, in Argentina, we call all the jams/marmelades "dulce". We say Dulce de Durazno, means Peach Marmelade/Jam. As other already pointed, you can have chocolate black/white covered alfajores, with a diferent dough, some of them even with chocolate dough. You can have some fruit marmelades ones, usually glazed. And there is even more variations. Some of my favorites are the honey ones, Alfajores de Miel.
ooooh imagine having the dulce stuff with marshmallow fluff. yummo
In my country it's called "boiled condensed milk" ("варене згущене молоко", very popular). It's so much fun to watch your genuine surprise and delight at its taste😊
My two cheesecake-specific tricks are 1. Use a homemade cookie base (my favorite is Stella Parks sugar cookies, reducing or eliminating the sugar in the crust mixture) and 2. Scrape a vanilla bean into the cream cheese. A standard baking trick I use for everything is to use at least half salted butter, even when the recipe calls for unsalted and salt. Salt ups the flavor of everything and I’ve never had any baked good taste remotely salty. But I’d love to see any cheesecake content you create. A “best of” bracket or cheap vs steep would both be great!
Great to see a gluten free recipe
It's so cool to see my country represented on one of your videos!!! Thank you so much for showing the recipe, glad you liked them! Careful, dulce de leche can be very addictive hahaha
Much love from Western Australia ♥♥
In my house, we have both cold butter and room temp butter. The room temp is for cooking/toast and the cold butter is for stuff that calls for cold butter but also to have the butter keep for a bit longer. But we don't usually have to worry about spoilage, we go through more than a cup of butter a week, so it's not a worry here
NY cheesecake is pretty great. Graham cracker crust is critical, but digestives are close enough. Another variant that might be interesting would be the Japanese souffle cheesecake.
I love to bake biscuits Barry and I can’t wait to try these 🤩 got SO many ideas for these and someone has commented about Argentine versions too - can’t wait to try. Thanks again Barry.
I too am fascinated by world foods. Keep it up Geeza 😍👍🏼
Oh I love that I'm so early!! Great new video for such a bleh day 😘
Nice one Chantelle :)
Love to see a New York Cheesecake...but better, how about some Boston Baked Beans 😁
Boston Baked Beans; New York Cheesecake...is there a playlist there...food items named after a city? 🤔 😊
haha great idea!
@@mrbarrylewis I was low key joking but I just Googled "food named after cities" & the items that are listed in Wikipedia are amazing, & not just for America...though there's so many there that could be a playlist on it's own.
Biscuit base is traditional in NY cheesecake. My mom owned a bakery and we only used gram crackers for the crust.
Most American cheesecakes for that matter have graham cracker crust with extra butter added in salt, and it taste amazing!!!!!
Cheese cake is amazing with a nice buttery graham cracker crust!!
I you're making NY cheesecake, definitely use a Graham Cracker crust, just make sure not to use Digestive Biscuits as a substitute, they taste quite different. See if you can get Honey Maid brand Graham Crackers, the honey in them makes the flavour distinct.
As a side note, NY cheesecake usually is served plain, however I prefer it with a cherry pie filling on top. The tartness of the fruit helps offset the overtly rich cheesecake base.
Quick hint ....... its possible to make condensed milk caramel in the slow cooker or sous vide. Very handy to avoid the danger that is boiling a tin of condensed milk for hours (and potentially scraping it off the roof when it explodes).
Scottish bakeries put your Dulce de leche into a pie case and call it a caramel tart. They do a small one and a big one it's about 4 inch in diameter. It's easy to make. Put your condensed milk into a clean jar, Fill about 6 jars. Pop them into your slow cooker, with the lids shut, add cold water, stick it onto high and in two hours loosen the lids to let out the hot air, Close the jars, back in the water and leave for a good six hours, or longer till you get to the colour you want. Have fun.
Hi Barry, love all your videos and content; what a lovely family you have! It's always the highlight of my day to see what you've got up your sleeve! Anyway, traditional NY cheesecake has the graham cracker crust and the cheesecake filling. Other versions feature the sponge crust and a topping of watered-down sour cream, but in my opinion, there's nothing better than the traditional version. You can either serve it plain or with fruit/pie filling of your choice on top. Our favorite is with a lemon or raspberry swirl within the cheesecake filling.
There is a cookie, biscuit calked melting moments that uses all or primarily all corn starch in it. Authentic New York cheesecake has a thin sponge like base, not Graham cracker or digestive biscuit crust. It’s the absolute best.
Like most ancient food stuffs salt was added as a preservative so you really don't need to keep butter in a fridge.
They look so yummy, and this is the first time I have ever heard of them. Thank you for sharing the discovery with us Barry!
We always used graham cracker. I grew up in southern new england and this was always new york cheesecake crust.
I discovered these a few months ago and absolutely love them, been meaning to look for a recipe- thank you! 😂 definitely gonna try this 🤩
Honestly, I find these a million times more exciting than New York cheesecake 😄
Good Housekeeping cook book from 1959 has the best recipe for cheesecake you could want for a New York style cheesecake!! Good luck!!😊
I've never heard of cornflour. These do look great.
Hi Barry! About that cheesecake: my mom makes an absolutely delicious NY cheesecake. If you like pineapple, you must try this version: pre-bake the graham cracker crust (my mom often uses Nabisco vanilla wafers). Get one 8oz can of crushed pineapple in juice. Squeeze out as much juice as possible (squeeze between paper towels to get the last drops-the pineapple must be dry), then thinly spread the pineapple over the crust. Pour cheesecake batter over and bake. Be sure to chill thoroughly before serving. Trust me, it tastes MUCH better than it sounds. Can't wait to see you try your first NY cheesecake!! As for a cake base, I have never seen that in my life. It's usually graham cracker (which is not in the least like digestive biscuit). The debate here is whether or not to pre-bake the crust. I'm pro pre-bake; I don't enjoy the pasty texture of the other. If you do need to substitute biscuits, a plain crisp butter cookie would work, like shortbread.
Oooh, screenshotting this for reference!
@@Mugsi It's the most delicious with the pineapple!
Yes pleeeeez to the New York Cheesecake ! 🖤🤍 Definitely a crumb crust, with a sour cream top layer. Nothing beats it.
In Germany, our cheesecakes traditionally use shortcrust pastry, rather than graham cracker or cake sponge. They are a little different from the NY cheesecakes in general. I really like both, though, they're different enough that I wouldn't compare them and say one is better, it kinda depends on my mood which one I'd prefer.
If you ever make cheesecake, Alton Brown’s recipe is worth checking out! I made it for my mom who loves cheesecake, and she said it was the best she’s ever had
Yout reaction at 1st taste tells us all we need to know lol. I need to try it! Oh, also, I live on the east coast of the US, I've never heard of using a sponge cake as the crust for a New York cheese cake.
Omgosh those look amazing. Making those this weekend. Maybe make them a bit smaller and only fill half of them and try to freeze the plain cookies for future filling🤞. Have tried most of your recipes and never have been disappointed. Thanks!!!!!
That's awesome to hear, this was a lot of fun to make, the cookies alone were phenomenal!
if you read history on butter, many people didn't have refrigerator to keep butter cool. During when butter was made, most people kept it out on the table.
Had these on holiday before. Found an amazing vegan bakery that did all Spanish traditional bakery items and was in heaven. Nice to see a recipe to maybe make them
@BarryLewis I live right across the Hudson River from Manhatten, NY... A Trye NY style Cheesecake has a Graham Cracker Crust
After the doorbell rang I couldn't stop thinking "Will you stop talking right now and open the bloody door!" :D
When I was growing up in New Jersey, I was always told that the crust of a New York cheesecake was made of Zwieback crumbs. It is a sweetened bread made with eggs and baked twice, like biscotti, so it is very dry and toasty. It was often given to babies when they were teething
Love your videos! Alfajores are amazing❤ 🇦🇷🇦🇷🇦🇷🇦🇷
They're original from Spain, like most food that's common in many Spanish speaking languages. Also, the "Al" at the beginning signals to it being a word of Arabic origin (think Al-Qaida), and we all know the Arabs never conquered the Americas, but were in control of significant part of the Iberian peninsula for like 7 centuries.
a wee bit of parch paper under the dough will help, just slide the paper off to the cooling rack
Ooh these look good!
We churned our own butter until the late 1990's and we put enough salt in it that it was fine on the table - for a while, but even then after a few days out (like a week) it would start to have an off flavor. The oils will go rancid eventually. We kept the extra in the freezer. Now I keep mine in the refrigerator or freezer and get it out to soften because I don't feel the commercially produced butter has as much salt in it and it says to keep it refrigerated or frozen on the package. I delved into the world of baking cheesecake the last winter - I highly recommend getting a silicone sleeve for your springform pan, and take your time, they turn out best with the proper baking and resting times. Cheesecake in the US usually has a cookie base (chocolate is good, biscoff is so good, graham cracker seems traditional) and in some other countries (Korea comes to mind) it usually has a cake base, think like firm sponge cake.
Need to make these. They look fantastic
New York cheesecake traditionally has a graham cracker/biscuit crust, but sponge cake sounds like a great modification. Btw, I sincerely hope that no one is writing a book about a lemon (yellow) snowman. LOL
oh you HAVE to make a cheesecake. Misses B would love that!
Brooklynite here (and I live a stones throw from Junior’s world renown NY cheesecake purveyor) and it’s crushed graham cracker crust, never a cake, absolutely never.
Love when new videos come out!! Although I rewsrch your Playlist everyday all day 😊
Have you ever tried cooking any Filipino food? Something like Pork Sisig (which is a good beer companion) or if you want anything to go with rice, probably chicken and pork adobo. 😊 just wondering if youre going to be open to trying anything Asian.
Love your videos!
Didn't see this in the comments yet, but Dulce De Leche is made using /sweetened/ condensed milk, not condensed milk. They are different and create different flavors.
Additionally if you're submerging the tin, you need to make sure it's at least under [3 in / 7 cm] of water or you're going to be cleaning your kitchen up from the explosion.
Make sure to remove all traces of the label and the glue, or you're going to have yourself a dedicated dulce de leche pan from the residue the glue leaves.
Ginger snaps! Use ginger snaps for the cheesecake crust! 😋
I’d love to see more gluten free recipes on the channel ☺️
Love this recipe! Would like to make it myself, but would try to exclude the flour completely as I am gluten intolerant. Would really like to see a gluten free video on your channel one day, Barry😲. Thanks for the amazing content🙌🏻👌🏻
NY cheesecake does not have a cake base. As a NYer that's owned a bakery/deli in the 5 Boroughs, it has always had a graham cracker base. However, you can do it anyway you like. To each his own. Good luck. I'm sure whatever you pick will be great
Hello Barry your a really good UA-camr
thanks a bunch appreciate that
these look amazing, barry!!! also, my mum once boiled condensed milk for the caramel of a bannoffee pie and it exploded/went all over our kitchen ceiling
The other way to turn a can of condensed milk into caramel/dolce is to leave the can unopened in the back of the pantry, completely forgotten about for a few years. Open the can to a really good caramel sauce type thing. Definitely haven’t done that before 😳😳😳.
The alfajores are amazing with milk tea or mate a herbal tea
That mixer is a flight whisk!
haha!
It's usually a Graham crust in my area. We have a cheesecake that has carrot cake cubes mixed into it that's divine. But, if you don't have graham crackers in your area, Pinterest has lots of homemade recipes for it. It's worth making them!
As for what to use for the crust of your cheesecake, I say to heck with tradition, grind up some Biscoff and use that for your crumb.
Dulce de Leche is just devilishly good, anything it's added to is just improved right way, well, maybe not on a bacon sandwich though, but I've never tried it... :P
Oooh can you imagine them half dipped in chocolate 😮
I live in Australia; the one time I left butter out on the bench I came home to a puddle 😂
Barry, make the cheesecake tomorrow. You will not regret it. But if you don’t make it, then you will regret not making it sooner when you finally do. Make. It. Tomorrow.
P.S. Love all your recipes.
Real "Butter" can last for hundreds of years unrefrigerated. They have even found "bog butter" found in ancient bogs in Ireland that was still edible after almost 2,000 years. So unrefrigerated butter will hold up, as long as its in a dry place and covered. If you google bog butter you can find more info about it :) I know some people pay crazy money for it. Also NY cheesecake is generally made with graham crackers ( I was born in NY :) so I would know,lol) But as far as genuine cheesecake (from italy) its made with ricotta cheese and NY style is usually made with cream cheese.
They looked absolutely divine may have to try making them