When it comes to desserts, Chileans have a sweet tooth that’s unmatched. Traditional Chilean deserts are a fusion of European and indigenous influences, resulting in unique and delicious treats that are sure to satisfy any sweet craving. From creamy custards to crispy pastries, the options are endless. In this article, we’ll take you on a culinary journey through 18 traditional Chilean dessert recipes that will make your taste buds do the salsa.
Leche Asada
Leche Asada is a popular Latin American dessert that’s easy to make and always a crowd-pleaser. This creamy, caramelized milk pudding is perfect for warm weather or anytime you need a sweet treat.
Ingredients:
– 2 cups whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter
Instructions:
1. In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Bring the mixture to a simmer and cook for 5 minutes or until it thickens slightly.
3. Remove from heat and stir in cinnamon, nutmeg, and butter until melted.
4. Pour the Leche Asada into individual serving cups or a large serving dish.
5. Refrigerate for at least 2 hours or overnight until chilled.
Cooking Time: 15 minutes
Serves: 6-8
Alfajores
Alfajores are a beloved South American cookie sandwich filled with dulce de leche and coated in powdered sugar. This recipe yields soft, chewy cookies that pair perfectly with the rich caramel filling.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– Dulce de leche (store-bought or homemade)
– Powdered sugar for coating
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and baking powder.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
4. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
5. Roll out the dough between parchment paper or a lightly floured surface to about 1/8 inch thickness.
6. Cut into desired shapes using a cookie cutter.
7. Bake for 12-15 minutes, or until edges are lightly golden.
8. Allow cookies to cool completely before sandwiching with dulce de leche and coating in powdered sugar.
Cooking Time: 20 minutes
Torta de Mil Hojas
A traditional Mexican dessert, Torta de Mil Hojas is a delicate pastry filled with sweet and creamy dulce de leche, nuts, and chocolate. This recipe yields 12-15 layers of flaky pastry, perfect for impressing your family and friends.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 1/2 cup dulce de leche (or caramel sauce)
– 1 cup chopped pecans or walnuts
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add cold butter and use a pastry blender or fingers until mixture resembles coarse crumbs.
4. Gradually add granulated sugar, mixing until dough forms.
5. Roll out dough to 1/8-inch thickness. Cut into squares, about 4 inches (10 cm) per side.
6. Place a spoonful of dulce de leche on one half of each square, leaving a 1/2-inch border.
7. Fold the other half over filling and press edges together.
8. Bake for 15-20 minutes or until golden brown.
9. Allow to cool completely before assembling torta with nuts and chocolate.
Cooking Time: 30-40 minutes (depending on baking time)
Sopaipillas Pasadas
These crispy, sweet fried dough pastries are a classic Mexican treat, typically served with honey or syrup. In this recipe, we’ll show you how to make Sopaipillas Pasadas at home.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– Honey or syrup for serving
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add the warm water to the flour mixture and knead until a smooth dough forms.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. Heat the vegetable oil in a deep frying pan over medium heat.
5. Divide the dough into small pieces and shape each piece into a ball.
6. Fry the balls for 2-3 minutes on each side, until they puff up and turn golden brown.
7. Remove the Sopaipillas Pasadas from the oil with a slotted spoon and place them on paper towels to drain excess oil.
8. Serve warm with honey or syrup.
Cooking Time: 15-20 minutes
Pan de Pascua
Pan de Pascua is a sweet bread traditionally baked in Chile during the Easter season. This rich and flavorful bread is filled with nuts, raisins, and spices, making it a perfect treat for family gatherings or special occasions.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 cup granulated sugar
– 1/4 cup warm milk
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– 1/2 cup raisins
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine flour, yeast, sugar, and salt.
3. Add warm milk, melted butter, egg, and vanilla extract. Mix until a sticky dough forms.
4. Fold in chopped walnuts, raisins, cinnamon, and anise.
5. Knead the dough for 10 minutes until smooth and elastic.
6. Place the dough in the prepared loaf pan and bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Brazo de Reina
This traditional Spanish dessert is a moist and creamy custard cake wrapped in a delicate puff pastry crust, perfect for special occasions. With its rich flavor and impressive presentation, Brazo de Reina is sure to impress your guests.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk
– 1 large egg
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) unsalted butter, melted
– 1 puff pastry sheet, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a separate bowl, whisk together milk, egg, granulated sugar, and melted butter.
4. Pour the wet ingredients into the dry mixture and whisk until smooth.
5. Roll out puff pastry to a thickness of about 1/8 inch (3mm).
6. Pour the custard mixture onto one half of the pastry, leaving a 1-inch (2.5cm) border.
7. Fold the other half over the filling and press edges to seal.
8. Bake for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Kuchen de Frutas
This classic Brazilian fruit cake is a delightful treat that combines the sweetness of dried fruits with the warmth of spices and the crunch of nuts.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup brown sugar
– 1/2 cup chopped pecans or walnuts
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/2 cup dried fruit (cranberries, raisins, apricots)
– 1/4 cup dark rum or orange juice (optional)
– 2 large eggs
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine flour, brown sugar, nuts, salt, cinnamon, nutmeg, and cloves.
3. Add dried fruit and rum or orange juice (if using); stir until well combined.
4. Beat in eggs and melted butter until smooth.
5. Pour mixture into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Let cool on wire rack before serving.
Cooking Time: 45-50 minutes
Empolvados
These crispy fried treats are a popular snack in Latin America, made with fresh corn kernels and a hint of sweetness. Perfect for a quick afternoon pick-me-up or as a side dish to your favorite meals.
Ingredients:
– 1 cup fresh corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1 egg, beaten
– 1 tablespoon sugar
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together corn kernels, flour, baking powder, and salt.
2. Add the beaten egg, sugar, and vegetable oil to the mixture; stir until combined.
3. Heat about 2 inches (5 cm) of vegetable oil in a deep frying pan over medium heat.
4. Drop the Empolvados mixture by spoonfuls into the hot oil, making sure not to overcrowd.
5. Fry for 2-3 minutes on each side or until golden brown and crispy.
6. Drain excess oil with paper towels and serve warm.
Cooking Time: About 10-12 minutes total (including frying time).
Chilenitos
These crispy, cheesy, and utterly addictive Chilenitos are a popular snack in Mexico. This recipe yields a delicious batch of fried dough balls coated with melted cheese and chili peppers.
Ingredients:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1 cup warm water
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1-2 dried arbol chili peppers, crushed
– Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add warm water to form a dough. Knead until smooth and pliable.
3. Divide the dough into 4-6 equal pieces, depending on desired size.
4. Roll each piece into a ball and flatten slightly into a disk shape.
5. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry Chilenitos for 2-3 minutes on each side, until golden brown and crispy.
7. Remove from oil and place on paper towels to drain excess oil.
8. Sprinkle with shredded cheese and crushed chili peppers while still warm.
Cooking Time: 15-20 minutes
Torta Tres Leches
Torta Tres Leches is a classic Latin American dessert that’s perfect for special occasions or everyday treats. This moist sponge cake is infused with the flavors of three types of milk (evaporated milk, condensed milk, and heavy cream) for an unparalleled richness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 1 can (14.5 oz) evaporated milk
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and whisk until combined. Beat in eggs one at a time.
4. Pour in milk and whisk until smooth.
5. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Remove from oven and let cool slightly.
7. Poke holes all over the cake with a skewer or fork.
8. Drizzle evaporated milk, sweetened condensed milk, and heavy cream evenly over the cake.
9. Refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Calzones Rotos
A classic Italian dish, Calzones Rotos are crispy, cheesy, and utterly delicious. This recipe is a twist on the traditional folded calzone, with a crunchy outer crust and gooey melted mozzarella.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm water
– 1 tablespoon olive oil
– Filling of your choice (e.g. mozzarella, ricotta, ham, pepperoni, etc.)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Combine flour, salt, sugar, and yeast in a bowl.
3. Gradually add warm water, mixing until a dough forms.
4. Knead for 5 minutes, then let rest for 10 minutes.
5. Roll out dough to desired thickness.
6. Place filling of your choice on one half of the dough.
7. Fold other half over filling, pressing edges to seal.
8. Brush with olive oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Suspiros Limeños
Suspiros Limeños: A Traditional Venezuelan Creamy Meringue Dessert
Suspiros Limeños is a classic Venezuelan dessert that consists of crispy meringue cookies filled with a creamy lime-flavored filling. This recipe brings together the simplicity of meringues and the brightness of lime, making it a perfect treat for any occasion.
Ingredients:
– 3 large egg whites
– 1 cup granulated sugar
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup confectioners’ sugar
Instructions:
1. Preheat oven to 200°F (90°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually add sugar and salt; continue beating until smooth.
3. Drop meringue mixture by spoonfuls onto the prepared baking sheet. Bake for 1 1/2 hours or until crispy.
4. Allow meringues to cool completely.
5. In a separate bowl, mix softened butter, lime juice, and confectioners’ sugar until smooth.
6. Sandwich a dollop of filling between two meringue cookies.
Cooking Time: 1 hour 30 minutes
Note: Traditionally, Suspiros Limeños are made with a caramelized milk-based filling, but this recipe simplifies the process using butter and lime juice for a creamy and tangy twist.
Manjar Casero
Manjar casero, a classic Argentine dessert, is a creamy and rich caramel custard that’s sure to satisfy your sweet tooth.
Ingredients:
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cream, milk, and sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. In a small bowl, whisk together egg yolks and salt. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
4. Pour the mixture into 6 (1/2 cup) ramekins or custard cups.
5. Place the ramekins in a large baking dish and add enough hot water to come halfway up the sides of the ramekins.
6. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
Cooking Time: 25-30 minutes
Berlín
This sweet and flaky pastry is a staple in Cuban cuisine. Berlín is a must-have dessert for any occasion, with its crispy exterior giving way to a soft and airy interior.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg, beaten
– 1 tablespoon milk
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together sugar and salt. Sprinkle mixture evenly over the pastry, leaving a 1-inch border around edges.
4. Drizzle melted butter over the sugar mixture.
5. Fold the 1-inch borders over the filling, pressing gently to seal.
6. Brush egg wash (beaten egg mixed with milk) over the pastry to give it a golden brown color.
7. Bake for 20-25 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Torta de Higos
Torta de Higos Recipe
Summary:
This traditional Spanish dessert is a rich and moist fig cake that’s perfect for special occasions or as a snack.
Ingredients:
– 1 cup dried figs, chopped
– 1/2 cup sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup orange juice
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine chopped figs, sugar, orange juice, oil, eggs, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Dust with confectioners’ sugar, if desired.
Cooking Time: 40-45 minutes
Arroz con Leche
Arroz con Leche is a classic Spanish dessert that’s rich, comforting, and perfect for any occasion. This simple recipe yields a creamy and aromatic pudding that’s sure to please.
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter, melted
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium saucepan, combine the milk, sugar, salt, cinnamon, and nutmeg. Bring to a boil over high heat.
3. Add the rice to the saucepan and stir well.
4. Reduce the heat to low and simmer, covered, for 18-20 minutes or until the liquid is absorbed and the pudding is creamy.
5. Remove from heat and stir in the melted butter.
6. Let cool slightly before serving.
Cooking Time: 20 minutes
Panqueques con Manjar
Panqueques con Manjar Recipe: A Delicious Peruvian-Style Crepe with Dulce de Leche Filling
Panqueques are a staple in Peruvian cuisine, and when filled with the rich and creamy dulce de leche, they become an irresistible treat. This recipe combines the tender crepes with the sweet and sticky manjar filling, perfect for a dessert or snack.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 2 tablespoons butter, melted
– Manjar (dulce de leche) for filling
Instructions:
1. In a large bowl, whisk together the flour, eggs, milk, and salt until smooth.
2. Add the melted butter and whisk until fully incorporated.
3. Heat a small non-stick pan over medium heat. Pour in about 1/4 cup of the batter and tilt to evenly coat the bottom.
4. Cook for 1-2 minutes or until the edges start to curl and the surface is dry. Loosen with a spatula and flip.
5. Place a spoonful of manjar on one half of the crepe, then fold the other half over to enclose the filling.
6. Repeat with remaining batter and manjar.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes (depending on the number of crepes)
Pastel de Choclo Dulce
A traditional Latin American dessert, Pastel de Choclo Dulce is a creamy and sweet corn pie that’s perfect for special occasions.
Ingredients:
– 1 cup fresh or frozen corn kernels
– 2 cups milk
– 1/4 cup sugar
– 1/4 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 2 large egg yolks
– 1 tablespoon unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine corn kernels, milk, sugar, heavy cream, salt, and cinnamon. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes or until the mixture thickens slightly.
4. In a small bowl, whisk together egg yolks and melted butter. Temper the egg yolks by slowly pouring the warm corn mixture into the eggs, whisking constantly.
5. Pour the filling into the pie crust and bake for 25-30 minutes or until the filling is set.
6. Allow the pie to cool before serving.
Cooking Time: 25-30 minutes
Summary
Discover the sweet treats of Chilean cuisine with these 18 delicious dessert recipes. From traditional favorites like Leche Asada and Alfajores to Torta de Mil Hojas and Sopaipillas Pasadas, there’s something for everyone. Try making Pan de Pascua, a sweet bread perfect for Easter celebrations, or indulge in Brazo de Reina, a creamy meringue pie. Other must-try desserts include Kuchen de Frutas, Empolvados, Chilenitos, and Torta Tres Leches. With these recipes, you’ll be transported to the charming streets of Chile without ever leaving your kitchen.
