Spring has arrived in Argentina, and you know what they say about October showers bringing November flowers. Whether you’re at home or in the office, Argentines all over the country love to bake on rainy days. But not just any old snack will do, there are indeed specific things you whip up only when it’s raining, most of them being simple, bread-based pastries. With these 3 Argentina recipes, you’ve gotta tie on that apron and get some mate ready for a cozy afternoon of Argentine-inspired baking!
Literally translated to “fried cake,” this simple recipe turns out as a delicious, crunch pastry that you serve hot off the pan sprinkled with either salt or sugar, depending on your mood that day (cough, sugar all the way, cough). You’ll need:
6 tablespoons butter, melted and cooled slightly
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Around 1/3 cup warm milk
Around 1/3 cup warm water
Vegetable oil (or other neutral oil) for frying (about 2 cups)
Granulated sugar/salt for topping
Heat the oil for frying in a large skillet. Meanwhile, mix the flour, baking powder and salt in a large bowl. Make a well in the center of the flour, and pour in the melted butter. Heat the water and milk together until hot, mix the flour and butter, and add in the milk and water mixture, saving a little of the milk/water combination. You’ll want just enough moisture to make a smooth dough, not mushy. Mix the dough well, adding more of the milk/water mixture if needed.
Roll the dough into individual, flat-ish circles, poke a hole in the center and cook in the oil until golden brown. Sprinkle with your choice of topping (feeling adventurous? Add cinnamon!) just before digging in!
Not your typical scones, these Argentine scones are cut into small, circular shapes without any fruit, chocolate (although you can definitely add them yourself!). Simple and tasty, they go great with mate. For this recipe, you’ll need to round up:
1 1/3 cups flour
Around 1/2 cup sugar
100 grams of butter (around 7 tablespoons)
1 teaspoon vanilla
Add the juice of one lemon to around 1/3 cup of milk
Roll the dough into balls and bake for about 10-15 minutes (keep an eye on them!) on medium heat.
Flaky cookie-pastries in the shape of a “C,” these will win over any Argentine with only 3 ingredients!
2 sheets Pepperidge farm Puff Pastry
2 cups sugar
1/8 teaspoon salt
Preheat the oven to 450 degrees, combine the sugar and the salt and pour 1 cup of the sugar on a flat surface. Unfold the first sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. Coat this baby.
Roll the dough into a large square, folding the sides of the square towards the center so they go halfway to the middle of the dough. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have six layers.
Cut the dough into slices about the size of your ear and place them, cut side up, on baking sheets lined with parchment paper. Repeat the process for the second sheet of pastry.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.