Makes 40
Light, sweet, and pretty . . . these voladores are the mini version of the volador, a dessert that has been popular in Lima for over a century. The trick to make them is to roll the dough until very thin—almost transparent—and then prick it all over with the tines of a fork, baking it until cooked but still pale in color.
1 cup all-purpose flour
Pinch of salt
6 egg yolks
3 tablespoons Pisco
½ cup manjar blanco (dulce de leche)
½ cup pineapple marmalade (or any other flavor)
½ cup confectioners sugar
1. Sift the flour and salt. Put them on the table and make a well in the center.
2. Add the yolks and Pisco to the well. Using your fingers, start to incorporate the flour with the yolks and Pisco, until a dough is formed.
3. Knead with your hands until the dough is elastic and doesn´t stick to your fingers. Form a ball, cover with plastic wrap or put in a plastic bag, and rest at room temperature for about 20 minutes.
4. Preheat the oven to 350ºF.
5. Sprinkle the table with flour. Take a small portion of the dough (about ½ cup) and roll with a rolling pin until very thin. You should be patient and keep rolling, until you get a perfect, smooth layer. Cut in 1-inch circles.
6. Place them on a baking sheet covered with parchment or Silpat, and prick each one several times with the tines of a fork. Repeat with the rest of the dough.
7. Bake for 8 minutes, until firm but not golden. Cool on wire racks.
8. Place one layer of cookies on a plate, and put ½ teaspoon manjar blanco or dulce de leche on each one. Cover with another cookie. Place ½ teaspoon pineapple marmalade, and top with a third cookie.
9. Sift confectioners sugar over them.
10. Place each volador in a paper candy cup, and serve.
These cookies, made with the same dough used for guargüeros, are served with coffee or tea at many social gatherings and celebrations. You can use the same dough to make a large volador, the size of a regular cake.