Dulce de Leche Half-Moons
Delicate German wafer cookies filled with rich dulce de leche and decorated with colorful pumpkin seeds. These half-moon shaped treats combine the crispness of Back-Oblaten wafers with creamy caramel filling for an elegant dessert.
Ingredients
- •½ cup raw green (hulled) pumpkin seeds
- •1 assorted food colorings
- •5 teaspoon water
- •50 pieces Back-Oblaten wafers
- •1 cup dulce de leche
- •1 cup cajeta
- •1 cup arequipe
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. 3Spread seeds in a 4-sided sheet pan and toast in oven until puffed and slightly golden (but not browned), 6 to 8 minutes. Cool completely on a plate.
8 min
- 2.
Stir 1/4 teaspoon colored powder into 1 teaspoon water in a small bowl until dissolved.
2 min
- 3.
Spread 10 wafers in 1 layer on a rack. Paint tops of wafers lightly with coloring using a pastry brush (for white wafers, brush with water). Let stand until pliable, 3 to 5 minutes (if too wet to lift, let stand until slightly drier). Invert wafers, then spoon a level teaspoon dulce de leche onto unpainted side of each. Fold each in half, pressing to spread dulce de leche just to edge. Insert 8 seeds halfway into _dulce de leche_dulce de leche is firm enough to hold seeds in place, 1 to 4 hours.
240 min
- 4.
Meanwhile, paint remaining wafers with remaining colors, 1 color at a time. Make more confections in same manner.
60 min
