Pepas, sometimes called pepitas, are typical Argentine pastry cookies that are usually consumed as a snack, generally accompanying mate.
They are found in bakeries, sweet shops and cafes along with other pastries – this is how we know cookies, particularly tea cakes – and it is common to buy them by weight;
although there are also industrial versions.
It would not be surprising that pepas are a European heritage of
petit fours
adapted to the availability of ingredients in Argentina, but we do not know for sure.
These “doughs” are very simple to prepare since they do not involve any advanced pastry techniques, although, like all cookies, they require more than one procedure and therefore some patience.
Its dough is soft, buttery and aromatic thanks to vanilla and lemon zest.
Depending on the taste of whoever prepares them, they can be more or less golden and therefore more or less tender;
something that changes simply by varying the baking time.
The typical filling is quince paste, which we will soften previously to turn it into a kind of paste.
You can skip this step and use it directly cut into cubes, but you run the risk that it will not melt in the oven and you will be left with a cube in the center of the cookie like a postmodern sculpture.
If you don't like quince paste, you can also prepare the seeds with apple paste, some jam that is not too liquid or even with a pastry cream or lemon
curd.
consistent.
Time:
60 minutes
Difficulty:
Like all cookies, they require some patience
Ingredients
For 20 cookies
80 g butter at room temperature
80 g white sugar
Zest of half a lemon
½ vanilla or a few drops of vanilla essence
1 medium egg
200 g wheat flour
½ teaspoon chemical booster
a pinch of salt
75 g quince paste
Instructions
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