{"id":16843,"date":"2026-07-08T12:49:40","date_gmt":"2026-07-08T17:49:40","guid":{"rendered":"https:\/\/recetas123.net\/tejas-iquenas\/"},"modified":"2026-07-08T12:57:57","modified_gmt":"2026-07-08T17:57:57","slug":"peruvian-tejas-from-ica","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-tejas-from-ica\/","title":{"rendered":"Peruvian Tejas from Ica"},"content":{"rendered":"\n

Peruvian tejas from Ica are traditional sweets from the Ica region on Peru\u2019s southern coast. They are made with a filling of manjar blanco and nuts or candied fruit, covered with a white fondant or sugar coating that gives them their characteristic appearance.<\/p>\n\n\n\n

They are especially representative of Ica, a region known for its vineyards, piscos, handmade sweets, and pastry tradition. Tejas are often sold in boxes as gifts, travel souvenirs, or celebration sweets, and they are part of Ica\u2019s culinary identity along with other local products.<\/p>\n\n\n\n

The most recognized traditional version is made with manjar blanco and pecans, although there are also variations with figs, prunes, candied lemon, or walnuts. This recipe keeps the classic style: a soft sweet center, a nut or candied fruit, and a firm, delicate white coating.<\/p>\n\n\n

<\/div>
\n\t
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\"Tejas<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Peruvian Tejas from Ica<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
45<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
1<\/span> hr<\/span> 5<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 24<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 135<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n

For the filling:<\/h3>\n\n\n\n
    \n
  • 300 g thick manjar blanco or dulce de leche (1 cup)<\/li>\n\n\n\n
  • 150 g whole or halved pecans (1\u00bd cups)<\/li>\n\n\n\n
  • 100 g pitted prunes or candied figs, optional traditional filling (\u00be cup)<\/li>\n<\/ul>\n\n\n\n

    For the white coating:<\/h3>\n\n\n\n
      \n
    • 500 g white sugar (2\u00bd cups)<\/li>\n\n\n\n
    • 120 ml water (\u00bd cup)<\/li>\n\n\n\n
    • 30 ml lemon juice (2 tablespoons)<\/li>\n\n\n\n
    • 5 ml vanilla extract (1 teaspoon)<\/li>\n<\/ul>\n\n\n\n

      For working:<\/h3>\n\n\n\n
        \n
      • 20 g powdered sugar (2 tablespoons, for dusting the surface if needed)<\/li>\n\n\n\n
      • 24 small paper cups or parchment paper for resting the tejas<\/li>\n<\/ul>\n\n\n\n

        Preparation<\/h2>\n\n\n\n
          \n
        1. Prepare the centers,<\/strong> take small portions of thick manjar blanco and wrap a pecan, prune, or piece of candied fig in the center. Shape them into small ovals with lightly moistened hands or a spoon, making sure they are compact and similar in size.<\/li>\n\n\n\n
        2. Rest the filling,<\/strong> place the centers on parchment paper and let them rest for 20 to 30 minutes so they firm up. The manjar should be thick and easy to handle; if it is too soft, refrigerate it briefly before coating.<\/li>\n\n\n\n
        3. Make the syrup,<\/strong> place the sugar and water in a heavy-bottomed pot. Cook over medium heat without stirring too much until the sugar dissolves and the syrup reaches soft-ball stage, about 112 to 115 \u00b0C. Add the lemon juice at the end to help the coating stay whiter and more workable.<\/li>\n\n\n\n
        4. Beat the fondant,<\/strong> remove the syrup from the heat, add the vanilla, and let it cool slightly. Then beat it with a wooden spoon or spatula until it changes from clear to opaque white and thickens. It should stay pourable, but thick enough to coat the tejas.<\/li>\n\n\n\n
        5. Coat the tejas,<\/strong> dip each manjar and pecan center into the warm fondant, cover it completely, and lift it out with a fork. Let the excess drip off and place it on parchment paper or in small paper cups. If the fondant hardens, warm it gently over a water bath to make it fluid again.<\/li>\n\n\n\n
        6. Let dry and serve,<\/strong> allow the tejas to rest at room temperature until the coating is firm and dry to the touch. Once ready, place them in paper cups or wrap them individually, as is traditional in Ica-style pastry.<\/li>\n<\/ol>\n\n\n\n

          Practical Tips<\/h2>\n\n\n\n

          Use very thick manjar blanco, because a soft filling will lose its shape and make coating difficult.<\/p>\n\n\n\n

          Work with small portions so the tejas stay delicate and easy to eat.<\/p>\n\n\n\n

          The syrup stage matters: if it is too thin, it will not coat well; if it goes too far, the fondant will harden too quickly.<\/p>\n\n\n\n

          Keep the fondant warm while coating the tejas to achieve an even, smooth layer.<\/p>\n\n\n\n

          Let them dry completely before wrapping so the coating does not stick to the paper.<\/p>\n\n\n\n

          Traditional Variations<\/h2>\n\n\n\n

          The most classic Ica-style teja is made with pecan and manjar blanco, covered with white fondant.<\/p>\n\n\n\n

          There are also tejas filled with prunes, candied figs, candied lemon, candied orange, or walnuts, all common in Ica\u2019s traditional sweet-making.<\/p>\n\n\n\n

          A very well-known modern variation is the chocoteja, which replaces the white coating with chocolate, although the traditional Ica teja is identified by its white sugar coating.<\/p>\n\n\n\n

          Traditional Serving Style<\/h2>\n\n\n\n

          Serve tejas in small paper cups, sweet boxes, or individually wrapped. The traditional presentation highlights their oval shape, white coating, and manjar blanco filling with a nut or candied fruit.<\/p>\n\n\n\n

          They are enjoyed as an after-meal sweet, handmade gift, travel souvenir, or coffee accompaniment. In Ica, they also pair well with infusions, brewed coffee, or a small glass of sweet pisco on special occasions.<\/p>\n\n\n\n

          Recommended Pairings<\/h2>\n\n\n\n
            \n
          • Peruvian brewed coffee<\/li>\n\n\n\n
          • Lemongrass infusion<\/li>\n\n\n\n
          • Mild black tea<\/li>\n\n\n\n
          • Sweet pisco or mistela, in a small serving<\/li>\n\n\n\n
          • Candied fruits<\/li>\n\n\n\n
          • They can also be served on their own as a traditional Ica sweet<\/li>\n<\/ul>\n\n\n\n

            Culinary Curiosity<\/h2>\n\n\n\n

            Tejas are one of Ica\u2019s most representative sweets and are associated with the handmade pastry tradition that many families and local businesses have preserved for generations. Their name is popularly linked to their oval, slightly curved shape, which resembles a small roof tile.<\/p>\n\n\n\n

            Over time, tejas became a gastronomic souvenir from southern Peru. Visitors to Ica often bring boxes of tejas or chocotejas as gifts, helping spread this sweet throughout the country while preserving its regional identity.<\/p>\n","protected":false},"excerpt":{"rendered":"

            Peruvian tejas from Ica are traditional sweets from the Ica region on Peru\u2019s southern coast. They are made with a filling of manjar blanco and nuts or candied fruit, covered with a white fondant or sugar coating that gives them their characteristic appearance. They are especially representative of Ica, a region known for its vineyards, […]<\/p>\n","protected":false},"author":6,"featured_media":16845,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[191,194,190],"tags":[],"class_list":["post-16843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-postres-peruanos","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"\nPeruvian Tejas from Ica | Recetas123<\/title>\n<meta name=\"description\" content=\"Traditional Peruvian tejas from Ica with manjar blanco, pecans, and a white sugar coating. 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