Nine Must-try Argentinian Sweet Treats

Some local tastes go around the world, but their best version is found in our territory. Sugar is the star of the preparation and the intense flavours are perfect for sweet-toothed people. Argentina has a wide and tempting offer for sweet treat lovers, creating dishes and snacks that echo across the country. But what’s the perfect time of day to try them? Absolutely all of them because the only rule to savour Argentina’s gastronomy is to enjoy.

Get to know the sugary treats you must try:

Dulce de leche

There is nothing like dulce de leche. It is present in most national desserts, and its texture is perfect even to eat it on its own (spooning it out from the pot is a typical Argentinian thing). The origins of this confection aren’t very clear, but we do know that it has become popular across the country and quickly conquered hearts. It is made with milk, sugar, vanilla essence, and baking soda, resulting in a strong flavour and dense product, which is the ideal ally for pastries. Cakes, cookies, pancakes, alfajores, flanes, ice creams, and (why not) some other innovative salty recipe that dares to combine tastes.

Alfajor

The sweet delicacy par excellence in Argentina. The alfajor has been going strong since colonial times, and it reached its peak in the 1950s in an industrial format. The rest is history: few things beat a good alfajor. The classic version consists of two cookies filled with a layer of dulce de leche and covered with some (milky, white or bitter) chocolate. Yet, there are many variations of this version in national territory. The shelves of kiosks and supermarkets display endless formats: double, triple, with jams, mousse, coconut coated, with cornflour and nuts... It is so popular that, apart from the commercials selling them in every corner of the country, some provinces have developed their own version. Santa Fe, Tucumán, and Córdoba swell with pride for their variants that lead to the same conclusion: you cannot set foot on Argentinian soil without tasting this gastronomic must. 

Facturas

Faithful companions of mate and coffee, facturas are part of another local ritual. What are they? Dough combined with different ingredients resulting in one of the most typical confections in Argentina. Tortitas negras, vigilantes, churros, bolas de fraile, medialunas, facturas filled with quince paste or custard. They are ideal for breakfast, and they pair perfectly with infusions in the afternoon.

Now, one of the great stars of this group is the one with a half-moon shape sugared at the top. Similar to the well-known croissant (created in Europe more than three centuries ago), the medialuna is smaller, less airy, and, thanks to the syrup coat covering the entire piece, sweeter than the French classic. They can be made with butter or fat, the latter being a little saltier. And there is also an interesting combination: the medialunas sweetness with ham and cheese —another must: the stuffed medialunas.

Vigilante

A simple recipe that Argentinians have turned into an anthem. What does it consist of? It is cutting a slice of fresh cheese and another of quince paste or dulce de batata (sweet potato jam), and putting one on top of the other. The preparation is not rocket science, but the creaminess of the dairy product with the sweetness of its companion promises a feast of flavours on the palate. 

Mixed Flan 

Intense and sweet, the classic flan finds an even tastier version in the country with the End of the World. This dessert here is completed when it is had with a few good spoonsful of dulce de leche and cream. The final plate is a work of art that tempts even those not inclined to caramelised confections.

Pastelitos

An icon of national holidays, this crispy and puff pastry dessert achieves its goal: sweetening palates to the letter. The filling is usually quince paste, but their variations also include dulce de batata and dulce de leche (it is always a good time to incorporate dulce de leche into a preparation). Tradition says that pastelitos invade all houses in celebration every May 25th, when the May Revolution (a historical event that gave rise to the Independence) is commemorated.

Panqueques with dulce de leche

They are not crepes, but the taste is similar. Panqueque dough can be sweet or salty, and it is perfect for filling it with whatever you like. As it couldn’t be otherwise, the emblem in Argentina, the most coveted filling, is dulce de leche. The dish is completed by sprinkling powdered sugar on top.

Torta frita

A crunchy fried dough with a circular shape, typical from the Río de la Plata area. It is one of the most endearing companions of mate, always celebrating any family or friend gathering. Can you spread dulce de leche on top of it? The answer is always yes, but the pastry is usually wrapped up with a little powdered sugar that adds a sweet touch to the confection.

Chocotorta

An Argentinian invention that became a must in all meetings and birthday celebrations. The chocotorta is a cake with layers of chocolate cookies (generally soaked in coffee) alternated with a mixture of dulce de leche and cheese spread. The assembly is the fun part because, in order to achieve a good chocotorta, the cookie bases are layered one on top of the other, ensuring that the sweet paste blends the ingredients. Once finished, it is set aside in the fridge for a few hours, and then it is ready to be tasted.