For the filling

• 300 g thick manjar blanco or dulce de leche (1 cup)
• 150 g whole or halved pecans (1½ cups)
• 100 g pitted prunes or candied figs, optional traditional filling (¾ cup)

For the white coating

• 500 g white sugar (2½ cups)
• 120 ml water (½ cup)
• 30 ml lemon juice (2 tablespoons)
• 5 ml vanilla extract (1 teaspoon)

For working

• 20 g powdered sugar (2 tablespoons, for dusting the surface if needed)
• 24 small paper cups or parchment paper for resting the tejas