What are some really good Chile recipes for deserts?

Alfajores

Ingredients:

* 1 cup all-purpose flour

* 1/4 cup cornstarch

* 1 teaspoon baking powder

* 1/4 teaspoon salt

* 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

* 1/4 cup granulated sugar

* 1 large egg yolk

* 1 tablespoon ice water

Instructions:

1. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

2. Add the butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

3. Add the sugar and egg yolk and mix until the dough comes together.

4. Add the ice water and mix until the dough just comes together.

5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

6. Preheat the oven to 350 degrees F (175 degrees C).

7. Line a baking sheet with parchment paper.

8. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.

9. Cut out circles with a 2-inch biscuit cutter.

10. Place the circles on the prepared baking sheet.

11. Bake for 10-12 minutes, or until the edges are golden brown.

12. Let cool completely.

Dulce de Leche

Ingredients:

* 2 cups milk

* 1 cup sugar

* 1/4 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine the milk, sugar, and vanilla extract.

2. Bring to a boil over medium heat, stirring constantly.

3. Reduce heat to low and simmer for 1 hour, or until the mixture has thickened and turned a deep caramel color.

4. Let cool completely.

Empanadas de Manjar

Ingredients:

* 1 cup all-purpose flour

* 1/4 cup lard

* 1/4 teaspoon salt

* 1/4 cup water

* 1/2 cup dulce de leche

* 1 egg, beaten

Instructions:

1. In a medium bowl, whisk together the flour, lard, and salt.

2. Add the water and mix until the dough comes together.

3. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Preheat the oven to 375 degrees F (190 degrees C).

5. Line a baking sheet with parchment paper.

6. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.

7. Cut out circles with a 4-inch biscuit cutter.

8. Place a spoonful of dulce de leche in the center of each circle.

9. Fold the dough over the filling and pinch the edges to seal.

10. Brush the empanadas with beaten egg.

11. Bake for 15-20 minutes, or until the empanadas are golden brown.

12. Let cool completely.