Description
Crisp Arequipa rosette pastries made with a hot iron mold and served with manjar blanco.
Ingredients
Scale
- 250 g all-purpose flour (2 cups)
- 500 ml whole milk (2 cups)
- 100 g beaten egg (2 large eggs)
- 30 g sugar (2 tablespoons)
- 5 ml vanilla extract (1 teaspoon)
- 1 g salt (1/4 teaspoon)
- 750 ml vegetable oil for frying (3 cups)
- 200 g manjar blanco or dulce de leche (3/4 cup)