Tejas

Name: Tejas
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 150 g pecans; 150 g manjar blanco; 150 g fondant; 1 pinch salt; 1 tsp pisco

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Tejas, a traditional confection from the Ica region, is a beloved treat often prepared for special occasions or simply as an indulgent snack. Its roots are firmly planted in the homes of Ica, where family cooks bring this sweet delight to life with a blend of intuition and tradition. The preparation of Tejas involves gauging salt by hand and being generous with fat, reflecting the home-cooked authenticity that makes it so cherished.

Biting into a Tejas reveals a delightful contrast of textures and flavors. The creamy manjar blanco envelops the crunchy pecans, while the fondant coating adds a smooth, sweet finish. A hint of pisco infuses the confection with a subtle warmth, making each bite a layered experience. Tejas are often shared around the table, embodying a spirit of generosity and communal enjoyment.

Ingredients

150 gpecans
150 gmanjar blanco
150 gfondant
1 pinchsalt
1 tsppisco

Method

Begin by preheating your oven to 150°C (300°F) to ensure it's ready for the final step. While the oven heats, place 150 g of pecans on a baking sheet in a single layer. Toast them in the oven for about 5-7 minutes, checking frequently. You'll know they're ready when they release a nutty aroma and take on a slightly darker hue.
In a medium saucepan, combine 150 g of manjar blanco and 1 pinch of salt. Place the saucepan over low heat, stirring constantly with a wooden spoon. This gentle heat will prevent the manjar blanco from scorching. Continue stirring until the mixture is smooth and the salt is fully dissolved, enhancing the sweetness.
Remove the saucepan from the heat and allow the manjar blanco to cool slightly. Once it's warm but not hot, stir in 1 teaspoon of pisco. The pisco will add a subtle depth of flavor and should blend seamlessly into the mixture without curdling.
Take 150 g of fondant and roll it out on a clean, flat surface dusted lightly with cornstarch to prevent sticking. Aim for a thickness of about 3 mm. This will serve as the outer shell for the Tejas, so ensure it is even and smooth.
Cut the rolled fondant into circles using a round cookie cutter, approximately 5 cm in diameter. Place a small spoonful of the manjar blanco mixture in the center of each circle. Top with a few toasted pecans, pressing them gently into the filling.
Carefully fold the fondant over the filling to form a half-moon shape, ensuring the edges are sealed by pinching them together. This step is crucial to prevent the filling from leaking during baking.
Arrange the filled Tejas on a baking sheet lined with parchment paper. Bake in the preheated oven for about 10-12 minutes. They are done when the fondant is firm to the touch but not browned.
Remove the Tejas from the oven and allow them to cool on a wire rack. Serve them at room temperature, which allows the flavors to meld beautifully, making them ideal for sharing around the table.