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Turrón de Doña Pepa

The 'Turrón de Doña Pepa' is a famous Peruvian dessert that contains an aromatic nougat-like dough made of sesame and anise, that is baked and then covered with a super sweet and delicious 'miel' (a sticky, fruity honey/treacle). In Peru, October is considered the 'Mes Morado' (Purple Month) and Turrones are one of the most popular dishes that are consumed in this month, as well as other Peruvian classics such as 'Anticuchos', 'Picarones' among others. You can find Turrones in Spain or other Latin American countries, but both the dough and the treacle are very different to the traditional Turrones that you may find outside of Peru.


Miel (Treacle):

  • 100 gr of jaggery / chancaca (Many Indian/Pakistani supermarkets will sell this)

  • 1 cinnamon stick

  • 1/2 teaspoon of cloves

  • 500 g of sugar

  • 1 apple

  • 1 small pineapple

  • 1 fig leaf (dried is better)

  • 1/2 a quince (or add another apple if you can't find this)

  • 1/2 an orange

  • 1/2 a lemon

Masa (Turron Dough):

  • 500 gr of plain flour

  • 5 egg yolks

  • 250 gr of vegetable fat

  • 10 gr of salt

  • 2 tablespoons of sugar

  • 25 gr of sesame seeds

  • 1 teaspoon of aniseed

  • 120 ml of water

  • 1 teaspoon of vanilla extract

  • 10 drops of yellow food colouring


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