Peruvian Turrón de Doña Pepa (Turrón de Doña Pepa)
Turrón de Doña Pepa Say it: too-ROHN deh DOH-nyah PEH-pah
Turrón de Doña Pepa is a layered Peruvian sweet from Lima, traditionally sold and eaten in October for the Señor de los Milagros festivities. Thin, crisp anise-scented biscuit bars are stacked and bathed in a spiced chancaca syrup, then finished with candied fruit and colorful sprinkles. Each slice is sticky, fragrant and crunchy, with deep caramel and warm spice. The contrast of soft syrup and crisp dough makes it distinctive and unmistakably Peruvian.
Peruvian Turrón de Doña Pepa (Turrón de Doña Pepa)
Turrón de Doña Pepa
Pronounced too-ROHN deh DOH-nyah PEH-pah
- Serves
- 8
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Syrup
Topping
Method
In a large bowl, whisk the flour, sugar, baking powder, salt, and crushed anise. Add the softened butter and rub it in with your fingertips until the mixture looks like coarse sand.
Add the eggs and knead briefly in the bowl until a soft, slightly sticky dough forms; do not overwork it. Wrap and chill for 30 minutes, until firm enough to roll.
Preheat the oven to 350°F (175°C). Divide the dough into 12 equal pieces and roll each into a log about 8 inches (20 cm) long and 1/2 inch (1.25 cm) thick. Place on parchment-lined baking sheets, spacing them apart, and prick each bar a few times with a fork.
Bake for 18-22 minutes, rotating the sheets halfway, until golden and firm at the edges. Cool completely on wire racks.
For the syrup, combine the chancaca, water, orange peel, cinnamon, cloves, and anise in a saucepan. Bring to a simmer, stirring until the chancaca dissolves. Cook over medium-low for 20-25 minutes, until reduced to about 1 1/2 cups (360 ml) and coats the back of a spoon. Strain and keep warm.
Spoon a little warm syrup into the bottom of an 8-inch (20 cm) square dish. Lay 4 biscuit bars side by side, drizzle generously with syrup, then add the remaining bars in alternating directions, drizzling each layer well and pressing gently so the syrup seeps between the bars.
Pour the remaining warm syrup over the top and scatter with the candied fruit and sprinkles. Let stand at room temperature for at least 3 hours or overnight, until the bars are sticky and tender but still hold their shape.
Cut into squares with a sharp knife and serve at room temperature.
Regional variants
Some cooks add a splash of pisco to the syrup or use a mix of candied figs, orange peel, and cherries on top. Modern versions sometimes swap chancaca for dark brown sugar, though the caramel flavor is less deep.
Cook's notes
- Crush the anise seeds lightly to release their aroma; whole seeds can feel harsh in the dough.
- Keep the syrup warm while assembling—it soaks into the bars better; if it cools too much, reheat gently.
- Let the assembled turrón rest overnight for the classic soft-yet-crisp texture; slicing too soon can crack the layers.
Serve with
Cut into small squares with coffee, tea, or a small glass of pisco.
Make ahead and storage
Keep covered at room temperature for up to 3 days; the texture improves after the first day. Do not refrigerate, as the bars harden.
