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Pepas

Serves 24 Pastry vegetarian, Breads & Pastry

Pepas

Pepas are a beloved treat in Argentina, often enjoyed as an after-school snack by children rushing home with tales of the day. These short cookies, with their thumbprint of quince jam, capture the essence of simplicity and indulgence. Originating from the need to create something quick yet delightful, they have become a staple in Argentinian households, bringing a touch of sweetness to everyday life.

The sandy texture of the dough crumbles delicately in your mouth, harmonizing perfectly with the slightly tart and fruity burst of dulce de membrillo nestled at its center. Pepas offer a balance of buttery richness and the vibrant flavor of quince, creating a small yet satisfying bite that stands out on any plate.

Ingredients

  • 250 g (9 oz)flour
  • 120 g (4 oz)butter
  • 80 g (3 oz)sugar
  • 1egg yolk
  • dulce de membrillosmall cubes

Method

  1. In a large mixing bowl, combine 250 g (9 oz) of flour and 80 g (3 oz) of sugar. Cut 120 g (4 oz) of cold butter into small cubes and add it to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles coarse sand. This ensures the dough will be tender and crumbly.
  2. Add 1 egg yolk to the mixture and gently mix until the dough just comes together. Be careful not to overwork the dough, as this will make the cookies tough. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
  3. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Take the chilled dough out of the fridge and pinch off small pieces, rolling them into balls about the size of a walnut. Place the balls on the prepared baking sheet, leaving some space between each one.
  4. Using your thumb or the back of a small spoon, press a well into the center of each dough ball. Be gentle to avoid cracking the dough. Fill each well with a small cube of dulce de membrillo, pressing it slightly into the dough to secure it.
  5. Place the baking sheet in the preheated oven and bake until the edges of the cookies are just beginning to color, about 12 minutes. Look for a light golden hue around the edges, indicating they are done.
  6. Remove the baking sheet from the oven and let the cookies cool completely on the tray. This will allow them to firm up and prevent crumbling when moved.
  7. Once cooled, transfer the pepas to a tin or airtight container for storage. Enjoy these delightful cookies with a cup of tea or coffee, savoring the sandy texture of the dough and the sweet, fruity quince center.