Turron de Doña Pepa

Name: Turron de Doña Pepa
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 servings
Cuisine: Peruvian
Ingredients: 1 tbsp anise seeds, toasted; 2 cinnamon stick; 4 whole cloves; 1 red apple, chopped; 1 orange, sliced; 4 cups all-purpose flour; 2 tbsp sesame seeds, toasted; 1 cup unsalted butter, chilled; 4 egg yolks, beaten; 1 lb chancaca block, chopped; 3 tbsp candies or sprinkles

Anise-scented pastry sticks stacked and drenched in rich spiced chancaca molasses syrup, decorated with vibrant sprinkles.

80 minMediumServes 12420 cal/serving

PeruvianDessertOven and StovetopVegetarianHalal-friendlyNut-FreeSoy-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

1 tbsp anise seeds, toasted
2 cinnamon stick
4 whole cloves
1 red apple, chopped
1 orange, sliced
4 cups all-purpose flour
2 tbsp sesame seeds, toasted
1 cup unsalted butter, chilled
4 egg yolks, beaten
1 lb chancaca block, chopped
3 tbsp candies or sprinkles

Instructions

1

Simmer two cups of water with 1 tbsp toasted anise seeds, 2 cinnamon stick, 4 whole cloves, 1 chopped red apple, and 1 sliced orange for 15 minutes, then strain and cool completely.
2

In a large bowl, whisk together 4 cups all-purpose flour and 2 tbsp toasted sesame seeds.
3

Cut 1 cup chilled unsalted butter into the flour mixture, then knead in 4 beaten egg yolks and enough cooled infusion to make a smooth dough.
4

Roll dough into long, finger-thick logs and bake at 350F for 20 minutes until golden.
5

In a saucepan, boil 1 lb chopped chancaca block with one cup of water over medium heat until it forms a thick syrup stage.
6

Arrange baked logs in layered perpendicular rows, pouring syrup over each layer, and garnish with 3 tbsp candies or sprinkles.

Questions

Can I make Turron de Doña Pepa dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, chilled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Turron de Doña Pepa gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Turron de Doña Pepa keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Turron de Doña Pepa?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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