We Visited Inka Fé – Restaurant Review

This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island

“Caigua Rellena”

Caigua, stuffed with beef, and veggies, served over rice.

“Anticuchos”

Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.

“Seco de Mariscos”

“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.

“Lasagna de Ají de Gallina”

Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna

“Pollo a la Brasa”

Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.

“Causa Escabechada”

Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top

“Chupe de Camarones”

Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.

“Kam Lu Wantan”

Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.

“Pan con Chicharron”

Pan con chicharron is a pork belly sandwich, full of textures and flavors!

“Carapulcra Pork & Potato Stew”

Peruvian Carapulcra is a dried potato stew, that has pork, peanuts on it full of flavor and history.

“Ajies Rellenos”

Peruvian style stuffed peppers (Peppers stuffed with Ají de Gallina)

Turron de Doña Pepa

Name: "Turron"
Prep time: 70 min
Cook time: 35 min
Total time: 120 min
Ingredients: 500 gr Ap Flour; 1 tsp Salt; 30 gr Powdered Milk; 70 gr White sugar; 20 gr Anise (toasted); 50 gr Sesame Seeds (toasted and crushed); 350 gr Shortening; 5 Egg Yolks; 1/4 cup water; 250 gr "Raw Sugar"; 2 cups White sugar; 1 1/2 cups water; 1/2 cup Orange Juice; 5 Cinnamon Sticks; 5 Cloves; 3 Star Anises; 1 tbsp Whole Pepper; 2 cups of Diced Pineapples; 1 Apple (diced); Colored sprinkles

Today I will be sharing with you my recipe of “Turron de Doña Pepa”, or just “Turron” is a dessert that is sold all over the year around Peru, but is sold like crazy on October (a.k.a “el mes Morado” or the purple month), in October there are some Catholic activities related to “El Señor de los Milagros” (Jesus dress in purple) people dress purple, prey and visit different churches on this month.

Peruvian desserts were made originally on churches, Nuns had to do bake sales in order to get money from their religious activities, they adapted the recipes they gathered from all over the world and used Peruvian ingredients to make desserts and that is how we got most of the Peruvian desserts.

What is Turron?

Consist of layers of a soft sandy dough, with layers of syrup in between, it is usually served at room temperature and has candies on top.

Can this be stored?

Yes, it has dairy on it, so it must be refrigerated and will last from 3 to 5 days, personally, at home, it never lasted more than 3 hours.

This was one of my grandfather’s favorite, he only ate in October and usually, it is sold by weight so he always managed to get a 1 lb Turron just for himself.

While old He got sick multiple times, one of those I made Turron for the whole family, he was amazed that his grandchild could make Turrones, He tried and he approved my recipe, I was really happy that he liked it, sadly that was the last time He ate Turron, His health did not get any better and passed away a few months later.

I dedicate this recipe to my “Abuelo Tito” he loved this dessert as much as I do and I know he is eating a lot of “Turrones” on heaven.

Print Pin

"Turron"

Sweet Anise flavored cookie layers with syrup in between

Course Dessert

Cuisine peruvian

Prep Time 1 hour 10 minutes

Cook Time 35 minutes

15 minutes

Total Time 2 hours

Servings people

Author Brandon Castillo

Ingredients

Dough

500 gr Ap Flour
1 tsp Salt
30 gr Powdered Milk
70 gr White sugar
20 gr Anise toasted
50 gr Sesame Seeds toasted and crushed
350 gr Shortening
5 Egg Yolks
1/4 cup water

"Miel" Syrup

250 gr "Raw Sugar"
2 cups White sugar
1 1/2 cups water
1/2 cup Orange Juice
5 Cinnamon Sticks
5 Cloves
3 Star Anises
1 tbsp Whole Pepper
2 cups of Diced Pineapples
1 Apple diced

Decoration

Colored sprinkles

Instructions

Dough

boil water with anise then strain anise and reserve both water and anise
In a bowl sift, flour, salt, milk powder, sugar integrate and add shortening, use a food processor to turn it to a sandy texture (you could use your hands or a fork too)
Add eggs, water, sesame, and anise seeds, integrate, shape it like a "ball" let it rest on the fridge for at least 1 hour.
While that is resting start the syrup
Once is rested roll the dough and shape it like a rectangle with a 0.5-inch thickness
bake it for 10 - 12 min at 180C / 350 F, this recipe should get you at least 3 layers.

Syrup

Add all the ingredients into a pot bring to a boil then simmer for 20 min
Once it is done, strain it and let it cool down.

Getting all together

Start with a layer of the dough, then cover with syrup, if it is cracked you can add some of the crumbles "patch" the layer. repeat process and end with syrup, then cover with the colored sprinkles

Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness

Anise and Sesame add flavor and aroma.

letting ur dough rest a must, otherwise, you won’t end with the same results.

I love the “Miel” it has so many flavors on it, it complements the flavors of the dough making this dessert one of my favorite ones.

Let your dough cool down before moving it, do not worry if it breaks you can always fix it

Use the crumbs to patch the holes or imperfections on your Turron.

Pour some of the syrup on top and cover it with sweet sprinkles, I love this dessert is really delicious and it is meant to be shared.

What do you think about this recipe? comment bellow