Delicious Pastry and Dessert Recipes from Aguascalientes

Aguascalientes, a state in Mexico, is known for its delicious and high-quality bread, desserts, and sweets. This article on family recipes gathers some of the best pastry and sweet proposals from the region. It includes a variety of recipes, such as honey cookies, orange polvorones, apple rolls, fresh peach tarts, cakes, fruit desserts, gelatins, and traditional sweets like flan and capirotada. These recipes are easy to prepare and are made with the finest ingredients that will tantalize your taste buds. From honey cookies to fruit desserts, these recipes have something for every sweet tooth.

Honey cookies

Ingredients:

350 g flour
200 g sugar
125 g butter
3 tablespoons honey
1 tablespoon cinnamon powder
1 tablespoon baking soda
1/2 teaspoon ground cloves
1/3 teaspoon cardamom
3 eggs
1 coated orange

Instructions

Sift flour, sugar, baking soda, cinnamon, cloves, and cardamom; mix well. Form the mixture in a bowl on the table and put in the center two eggs, softened butter, and honey; stir and knead. Roll out the dough until it is half a centimeter thick, and cut it into small figures as desired; place them on greased baking sheets. Coat the cookies with the remaining egg, beaten, and decorate them with orange strips. Bake in the oven at 170°C for fifteen minutes. Yields 8 servings.

Orange Polvorones

Polvorones de naranja (orange polvorones) is a traditional sweet from the state of Aguascalientes in Mexico. They are a type of shortbread cookie that is typically made with flour, sugar, and butter and flavored with the juice and zest of an orange. They may also contain spices such as cinnamon, cloves, and cardamom. They are usually enjoyed during the afternoon or evening.

Ingredients:

250 g flour
125 g butter
100 g sugar
75 g sugar
1 orange (juice and zest)
1 egg yolk
1/4 teaspoon baking soda

Instructions

Beat the butter with sugar until fluffy. Add egg yolks, orange juice, and zest, along with flour sifted with baking soda; knead. Form a dough and roll it out with a rolling pin until it is half a centimeter thick. Cut five-centimeter rounds; place them on a greased baking sheet to bake at 200°C. Let the polvorones cool and sprinkle them with sugar. Yields six servings.

Queen's cake

Ingredients:

100 g almonds
12 egg yolks
4 tablespoons flour
1 cup of fine biscuits or soletas (ground)
2 egg whites
Chantilly cream
a few drops of lemon essence

Instructions

Clean the almonds, toast them, and grind them finely; mix them with the beaten egg yolks and the egg whites until stiff. Add sugar, lemon essence, and the ground biscuits; mix carefully until frothy. Grease a mold with butter; pour the prepared cream into the mold and bake it in the oven at 250°C (covered with greaseproof paper). Decorate with Chantilly cream. Yields 12 servings.

Peach pie

Ingredients:

300 g flour
200 g sugar
100g butter
1/2 cup sweet white wine
2 teaspoons baking powder baking powder
1 teaspoon grated zest orange zest
1 egg
fresh peaches
butter and flour

Instructions

Beat butter with sugar until creamy. Add orange zest and egg; beat well; gradually add flour (sifted with baking powder) and wine; beat constantly. Grease and flour a cake pan (preferably unmoldable) of 26 cm in diameter; pour in the previous mixture and let it stand. Run the peaches under boiling water, remove their skins, and cut them in half. Remove the stone and gently place it on top of the pastry (cut side down). Bake the cake in the oven at 200°C for about 45 minutes; let cool, unmold, and serve. Yields 8 servings.

Apple roll

Ingredients:

4 large apples (peeled and diced)
300g butter
100 g raisins
100 g pine nuts
2 1/2 cups flour
1/2 cup sugar
1/2 cup milk
1 glass of cognac
1/2 teaspoon cinnamon powder
2 eggs
1 egg for glazing
1 lemon (juice)

Instructions

Sift the flour on a kneading board; make a hole in the center and put in it two hundred grams of softened butter, eggs, and milk. Knead until a smooth dough is formed; wrap with waxed paper and let stand in a cool place for one hour. Roll out the dough with a rolling pin until it is as thin as possible. Brush the rolled-out dough with the remaining melted butter.

Boil the apples, raisins, sugar, and cinnamon in a cup of water for fifteen minutes. When the water is consumed, add pine nuts, lemon juice, and cognac; let cool. Place the apple candy on the rolled-out pastry, roll it carefully, and close the ends so that the filling does not come out. Brush with beaten egg and bake at 200°C for thirty minutes; serve hot. Yields 12 servings.

Fruit and almond cake

Ingredients:

450 g prunes
100 g raisins
75 g cherries in syrup (in squares) squares)
50 g crystallized fruits (in pieces)
2 cups wheat flour
1 1/4 cups powdered sugar
1 cup softened margarine
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg ground
4 beaten eggs
waxed paper

For the topping

50 g crystallized cherries (in quarters)
50 g crystallized fruits (in pieces)
1/4 cup almonds (soaked, peeled, and sliced)

Instructions

Grease and line a twenty-centimeter-diameter cake pan with waxed greaseproof paper. Beat margarine with powdered sugar until creamy; add beaten eggs. Add the flour, sifted with the spices; add the fruits and raisins. Pour the mixture into a mold, and place the cherries, crystallized fruits, and almonds on top. Bake gently for two and a half hours. Yields 12 servings.

Orange cake

Ingredients:

1 1/3 cups flour
1 cup sugar
1/2 cup orange juice
1 tablespoon orange zest orange zest
1/4 teaspoon of cream of tartar
1/4 teaspoon salt
6 eggs
powdered sugar

Instructions

Beat the egg yolks until they whiten. Add the zest and orange juice. Beat until the combination thickens. Gradually add 1/2 cup of the sugar and a pinch of salt; gently fold in the flour. Beat the egg whites with the cream of tartar until stiff; gradually add the other half cup of sugar. Mix the previous preparation with the egg yolks, beating gently. Pour the batter into an ungreased crown mold; bake at 230°C for 45 minutes. Let the cake cool on a wire rack; unmold and cover with powdered sugar. Yields 10 servings.

Mango cake

Ingredients:

2 1/2 cups sifted flour
1 1/2 cups sugar
1 cup mangoes (ripe and ground)
1/2 cup margarine
1/4 cup sour milk
1 teaspoon essence of almond essence
1/2 teaspoon baking powder baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
powdered sugar

Instructions

Beat the margarine, sugar, and eggs until the dough is light and creamy. Separately, sift together the dry ingredients. Mix the mangoes, almond essence, and sour milk separately. Add the dry ingredients and the mango mixture to the initially prepared batter; beat well. Grease and flour a 20 x 28 cm baking pan; pour the batter in and bake at 180°C for half an hour. Let the cake cool and cover it with powdered sugar. Yields 12 servings.

Mango dessert

Ingredients:

2 kg mango fruit
1/2 kg sugar
5 egg whites
1 cup rum
1/2 teaspoon ground cloves

Instructions

Blend the mango pulp with the other ingredients, except the egg whites. Beat the egg whites until stiff and mix with the blended mango; refrigerate for two hours. Yields 20 servings.

Jicama dessert

Postre de jícama (jícama dessert) is a sweet dish made with jícama, which is a root vegetable commonly used in Mexican cuisine. Jícama is a versatile ingredient that can be eaten raw or cooked and has a crunchy texture and a slightly sweet, nutty flavor. The recipe provided suggests preparing a jícama dessert by mixing jícama paste, milk, sugar, egg yolks, and a glass of dry sherry or rum. The mixture is then decorated with almonds and baked in the oven. It may also be known as "jicamada" or jicama jamoncillo.

Ingredients:

1/2 kg of fresh jicama
1 cup milk
1 cup sugar
3 egg yolks
1 glass of rum or dry sherry
almonds for decoration

Instructions

Peel and grate the jicama; put it in the fire without water so that it releases the juice and thickens. Add milk and sugar, stirring constantly. Remove from the fire; add the lightly beaten egg yolks with the wine; return to the fire; and stir constantly until the bottom of the saucepan is visible. Pour the dessert into a baking dish and decorate it with almonds; brown it in a low oven. Yields 8 servings.

Mamey jelly

Gelatina de mamey (mamey jelly) is a sweet gelatin dish made with mamey, which is a tropical fruit native to Mexico and Central America. Mamey has a sweet, creamy, and slightly nutty flavor and the fruit is often used in smoothies, ice cream, and desserts. The recipe says to make mango jelly by mixing the pulp of the fruit with gelatin, sugar, and water, which are all ingredients for making jelly. It should have a delicate flavor, and its color is usually red.

Ingredients:

2 large mameyes
1 cup sugar
3/4 cup water
1/2 lemon (juice)
1 1/2 sachets of gelatine

Instructions

Put water and sugar on the fire and stir. Stop stirring, and when it starts to boil, add lemon juice. Let it boil for five minutes over low heat. Add the mamey pulp (strained through a strainer) and the gelatin (previously soaked for five minutes in half a cup of cold water and dissolved in a double boiler). Stir and place in a wet mold; refrigerate until the gelatin sets; remove from the mold and serve. Yields 8 servings.

Exquisite jelly

Ingredients:

250 g sugar
50 g peeled walnuts
30 g gelatin
1 liter of milk
1/4 liter of water
2 tablespoons cocoa
1 tablespoon vanilla extract vanilla extract
4 egg yolks
2 egg whites
2 drops of vegetable paint (pink) pink)
cookies

Instructions

Dissolve the gelatin in water. Mix the egg yolks with sugar, add the milk little by little, strain, and put on the fire. When the preparation starts to boil, remove it from the heat and add the gelatin; stir and strain again. Allow cooling before adding the beaten egg whites to the nougat. Paint a third part of the gelatin a pale pink color; in another third part, dissolve the sifted cocoa, chopped walnuts, and vanilla; and to the rest, add the chopped cookies. Pour the pink gelatin into a crown mold (wet) and refrigerate until it sets. Fold in the white part and, finally, the chocolate part; refrigerate until firm; unmold and serve. Yields six servings.

Mamey and pine nut candy

Ingredients:

2 large mameyes
300 g sugar
100g pine nuts
1 cup of water
almonds

Instructions

Split the mangoes, extract the pulp, and grind it. Put water and sugar on the fire; add the pulp of the mangoes. Grind the pine nuts and add them when the mamey sauce begins to thicken; stir constantly until you see the bottom of the saucepan. Remove the dulce de mamey from the fire and, still warm, pour it on a platter; garnish with toasted almonds. Yields 8 servings.

Simple pudding

Ingredients:

500 g sugar
2 liters of milk
8 egg yolks
3 egg whites
1 teaspoon vanilla

Instructions

Prepare caramel with 100 grams of sugar and bathe a crown mold. Put milk and sugar over low heat and let it thicken slightly. Remove from heat and add, little by little, the yolks beaten with the egg whites; mix well, and add the vanilla. Pour the mixture into the mold lined with caramel; bake in the oven in a bain-marie for two hours (until set). Yields 8 servings.

Capirotada

Capirotada is a traditional Mexican sweet bread pudding dish, typically made with bread, cheese, cinnamon, and syrup made from piloncillo, a type of unrefined cane sugar. It is often served during Lent or Easter time but is also enjoyed throughout the year. Capirotada has been around since the colonial era, and different parts of Mexico have changed it in different ways. Some variations include the addition of ingredients such as raisins, nuts, and fruits. The recipe provides a traditional capirotada with a long list of ingredients, including bread, cheese, cinnamon, and syrup made from piloncillo.

Ingredients:

1 liter of water
1/2 kg white piloncillo
200 g aged cheese
100 g almonds
100 g peeled peanuts
100 g raisins
50 g whole cinnamon
50 g dragées
50 g pine nuts
10 cloves
10 coconut oil
10 corn tortillas
8 bolillos
4 eggs
2 biznaga candies
1 large clay pot
oil
lard

Instructions

Cut the bolillo into slices; dry them in the sun for three hours; then brown them in hot oil. Boil water with piloncillo, cinnamon, and cloves; let the piloncillo dissolve. Grease the inside of an earthenware casserole with lard and place it on the fire. Place a layer of whole tortillas so that the bread does not make contact with the walls of the casserole. Arrange successive layers of golden bread, grated aged cheese, raisins, small pieces of biznaga jam, peanuts, pine nuts, and oil coconuts. Coat with the piloncillo honey (make sure that the preparation is well-impregnated). Cover with egg nougat and garnish with almonds, pine nuts, and dragées in the shape of flowers and leaves. Bake for a few minutes until the nougat is golden brown; serve the capirotada in slices. Yields 12 servings.

Jericalla

Jericalla is a traditional Mexican sweet custard dessert made with eggs, milk, sugar, and vanilla. It is very similar to flan, which is also a sweet custard dessert made with eggs, milk, sugar, and vanilla. The main difference is that Jericalla is traditionally made with the addition of cornstarch, which gives it a thicker and creamier texture than flan. Jericalla is a dessert that has its origins in the state of Jalisco, Mexico, and is also known as "jericalla de leche" or "jericalla de vanilla". It's a dessert that is enjoyed throughout the year. The recipe calls for making homemade jelly with eggs, milk, sugar, and vanilla extract.

Ingredients:

1 liter of milk
1/4 kg sugar
100 g peeled almonds
6 eggs
1 tablespoon vanilla extract

Instructions

Beat eggs; when fluffy, mix with milk, sugar, and vanilla. Chop half of the almonds and add them to the milk mixture. Pour into individual baking pans; top with almonds and sprinkle with a little sugar. Place the molds in a bain-marie in a preheated oven (200°C); bake until set and lightly browned. Yields 8 servings.