Turron de Dona Pepa is a brand name now, but has a religious history. Dona Pepa had an illness and she prayed to El Senor de Milagros ( Lord of the Miracle) he healed her and she wanted to show her appreciation. In a dream she was given this recipe and would take this turron to Lima in October to offer to El Senor. It became a tradition. This is a very enscapulated version. October is also known as the month of purple.
sugar/fruit filling
1 fig leaf
peel of 1 whole pineapple
4 cloves
4 small pieces of cinnamon bark
1/2 of an orange
3 cups water
1 peach peeled and quartered
1 membrillo quatered
1 ripe platano cut into thirds with skin
1 lb. granulated sugar ( this is for making caramelized sugar )
sprinkles and decorations for topping
place all of these (except for sugar and sprinkles) into a large pot and simmer until all the ingredients are very, very soft.
Let this simmer while you make the biscuit part.
Ingredients for biscuit part
2 lbs. flour sifted
1/2 lb. lard (room temp)
1/2 lb. butter (room temp)
1 cup hot water
few drops of deep yellow coloring
1 tbsp. salt
1 tbsp. anis
5 egg yolks
large baking sheets buttered
Heat oven to 350 degrees
1. In a bowl mix integrate the lard and the butter completely
2. then mix into flour until mixture is completely crumbly
3. mix in the anis
4. add the salt and the colour drops to the hot water
5. knead the dough with the water
6. knead in the egg yolks
7. roll dough into long cylindrical shape
8. cut into 1/3's and and each piece into 1/3's again should have 9 pieces
9. the pieces are then rolled with rolling pin into perfect rectangle shapes use a ruler if you need too. about 4" x 8"
10. With a ruler indent into dough horizontal lines about 1/2" apart do this to 4 pieces
11. the other five make indents vertical about 1/2" apart.
You can make these indents deeply
If you don't have large enough baking sheets you can bake them in batches
place dough on sheets and bake for about 20 mins. until golden
remove from oven and cool biscuits on cooling rack
back to fruit filling
the simmering fruit should be very soft
mash the fruits together
remove the pulp from the orange and throw away the skin
place the fruits into a strainer over a large bowl and remove the puree of fruit
this should yield about 1 1/2 cups of fruit. This must be very pureed no chunks.
Throw away the rest.
In a another pan place the sugar and heat until caramelised stirring constantly
when completely liquid remove pan from fire
add the fruit and mix well.
keep warm over bain marie
traditionally these turrons are served in boxes made to fit the biscuits as in picture
you could make these boxes yourself or get some from the craft store but be sure then, when making biscuits the dimensions you choose match the box.
place colored or plain plastic wrap on bottom of box with edges of plastic overflowing
then place 1 layer of biscuit, then liberally spread sugar mix
then another layer of biscuit with opposite indent pattern and another layer of sugar mix then biscuit then sugar mix on top.
You may decorate with sprinkles or whatever you like for your topping
These tasted really delicious especially if served when hot. But cold really good too.
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