Peruvian Huancaína Puffs

Background and History

Peruvian Huancaína Puffs beautifully converge tradition and innovation. They are a modern take on the classic Peruvian dish known as "Papa a la Huancaína." This dish originates from the Huancayo region in Peru and traditionally features boiled potatoes topped with a creamy, spicy cheese sauce. Huancaína sauce, as it is known, has become iconic in Peruvian cuisine for its bold flavors derived primarily from queso fresco, ají amarillo, and evaporated milk. By turning this beloved sauce into a filling for puff pastries, we are preserving the essence of the dish while offering it in a bite-sized, appetizer-friendly format.

Ingredients

For this recipe, we will prepare the famous Huancaína sauce and fill it into light and flaky puff pastries. Below are the ingredients you will need:

• Puff pastry - 1 sheet, thawed
• Queso fresco - 200 grams
• Ají amarillo paste - 2 tablespoons
• Evaporated milk - 1/2 cup
• Olive oil - 2 tablespoons
• Garlic cloves - 2, minced
• Cracker crumbs - 1/4 cup (commonly used: soda crackers)
• Milk - 1/4 cup
• Egg - 1 (for egg wash)
• Salt - to taste
• Pepper - to taste

Preparation

Step 1: Making the Huancaína Sauce

Start by setting up your cooking area and ingredients. Gather your queso fresco, ají amarillo paste, evaporated milk, and olive oil.

Begin by adding the olive oil to a pan over medium heat. Once heated, add the garlic cloves and sauté briefly until aromatic. Be careful not to burn the garlic as it becomes bitter. Add the ají amarillo paste and cook for 1-2 minutes to release its flavors.

Transfer the garlic and ají amarillo mixture into a blender. Add the queso fresco, evaporated milk, and the cracker crumbs to the blender. Blend until smooth and creamy. If the sauce is too thick, add a splash of milk to loosen it.

Season with salt and pepper to taste and set aside.

Step 2: Preparing the Puff Pastry

On a lightly floured surface, roll out the thawed puff pastry sheet to thin it slightly while maintaining its rectangular shape. Using a sharp knife or a pastry cutter, divide the pastry into equal squares, ideally about 3x3 inches.

Step 3: Filling and Shaping the Puffs

Preheat your oven to 375°F (190°C).

Place a spoonful of the prepared Huancaína sauce in the center of each pastry square. Carefully fold the corners together to form a pouch, pinching the seams together to seal the filling inside.

Beat the egg in a small bowl and use it to brush the tops of each pastry for a golden finish once baked.

Cooking Process

Step 4: Baking the Puffs

Arrange the filled pastries on a parchment-lined baking sheet, ensuring they are evenly spaced to promote even cooking.

Bake in the preheated oven for approximately 20-25 minutes or until the pastries are puffed and golden brown. If you need help measuring time, consider using a cooking timer to ensure precise timing.

How to Enjoy Peruvian Huancaína Puffs

Allow the pastries to cool slightly before serving as the filling might be very hot. These puffs can be enjoyed as a delightful appetizer or a party snack. They pair beautifully with a crisp white wine or a refreshing beer. Serve with a small salad of fresh greens or alongside a simple dipping sauce made from sour cream and lime zest to complement their flavors. For an added touch, garnish the puffs with a sprinkle of chopped cilantro or a few slices of jalapeño for extra heat.

These Peruvian Huancaína Puffs capture the essence of Peruvian cuisine while offering an innovative twist that makes them delightful finger foods for any occasion.