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Pages in category "Chilean desserts" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. A. Alfajor; C. Churro;
Chilean cuisine [1] stems mainly from ... Lunch and dinner ended with herbal infusions, generally paico to help digestion, and finally fruit for dessert, mainly ...
Category: Chilean cuisine. 50 languages. ... Chilean desserts (6 P) P. Pascuense cuisine (7 P) Pisco (1 C, 7 P) Chilean products with protected designation of origin ...
Cuchuflí (known as cubanitos in Argentina) is a popular sweet food in Chile and Argentina. Similar to barquillos, they are tubular-shaped desserts made from sugar, egg whites, flour, butter, and vanilla that are often filled with dulce de leche or other sweet fillings. [1]
Murta con membrillo (English: Chilean guava (Ugni molinae) with quince) is a typical dessert from southern Chile where the Chilean guava shrub is common. It is made by boiling the quince and Chilean guava berries together with sugar.
Kuchen was introduced into Chilean cuisine when German immigrants settled southern Chile in the 1850s. Kuchen in Chile usually have fruits, such as apples, strawberries or murtas. Nontraditional Chilean Kuchen with walnuts are sometimes offered. Now Kuchen are found in many Chilean bakeries and in many of the larger supermarkets.
An alfajor or alajú [1] (Spanish pronunciation:, plural alfajores) is a traditional confection [2] typically made of flour, honey, and nuts. It is found in Argentina, Paraguay, Bolivia, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. [3]
Chancaca is a typical Bolivian, Chilean and Peruvian, warm, sweet sauce made of raw unrefined sugar from sugarcane. It is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones. Chancaca is also a synonym for panela, the unrefined sugar used to make chancaca syrup. [1]
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