Argentinian cuisine is more than just empanadas and alfajores. Please let me introduce you to medialunas. Medialunas is an Argentinian pastry dessert made from butter and egg added to a rich bread style dough.
If you want to know more about one of Argentina’s most delicious foods or how to make one, this article will come in handy!
Read on, if you want to know more about these rich and delicious breakfast treats!
What Are Medialunas?
The word “medialuna” translates directly to “half a moon”, which describes the shape of the pastry when it’s baked.
For many people, medialuna is an Argentinian variety of croissants. And while they both have extremely similar features, Argentinian medialunas are slightly different.
They’re characterized for their more crescent shape and the zesty taste of lemon added to the dough, even when used for desserts.
This also separates Argentine medialuna from the Chilean ones.
The History of Argentinian Medialunas
Argentinians have always been fans of pastries, which is why a lot of European-based pastries have reached Argentina with the settlers.
In fact, croissants are among the first types of pastries recorded in Argentina.
Today, medialunas are the most common type of pastry in Argentina, and it’s quite challenging to not come across a pastry or a coffee shop that doesn’t serve these “half-moons” in Buenos Aires.
How to Make Traditional Medialunas the Argentinian Way
Now that you know more about the Argentinian medialunas, and how it differs from regular croissants and other forms of Latin medialunas, it’s time to know how to perfect them in the Argentinian way.
The Medialunas Argentinas, as they’re called in South America, are quite unique in terms of flavor and consistency, despite looking almost the same.
In the following section, you’ll find everything you need to know about the Argentinian medialunas recipe.
Information About the Recipe
- Course: dessert
- Preparation time: 1 1/2 to 2 hours
- Cooking time: about 30 minutes
- Total time: about 2 1/2 hours
- Yield: about 20 servings (depending on the size of medialunas you make)
Ingredients
For the Pastry Dough
- 525 grams of all-purpose flour
- 300 ml of milk, any percentage, but preferably whole
- 40 grams of caster sugar
- 2 eggs
- 2 packets of active or dry yeast
- 15 grams of honey (or maple syrup)
- 10 grams of salt
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon juice
For the Filling
- 40 grams of all-purpose flour
- 1 cup (225 grams) of room temperature unsalted butter
For the Syrup
- 1/2 or 1cup of water
- 1/2 or 1 cup of sugar
The most important part is to have a 1:1 water to sugar ratio for the Medialunas Syrup.
Instructions
- Start by warming up about a third of the milk you have, preferably in a water bath. Alternatively, you can use a food thermometer to track the temperature, which shouldn’t exceed 40 or 43 degrees C (about 105 to 110 degrees F).
- Add the two packets of yeast into the milk and stir the mix until the yeast dissolves in the milk. Let the mixture stand and allow the yeast to bubble.
- Start mixing the butter with about 40 grams of the all-purpose flour using a mixer. The butter should be softened enough to be easily mixed with flour and save you time.
- When the mix is fully incorporated and completely blended, take it out and spread over parchment paper. Try to spread the mix so that it takes the shape of a square with 6 inches sides.
- Let the mix chill in the fridge for about 15 minutes.
- Meanwhile, bring a medium-sized bowl and add the rest of the flour. Dig a well in the center of the flour, and add one whole egg, sugar, honey (or maple syrup), vanilla extract, salt, lemon juice or zest, and the rest of the milk.
- Prepare a paddle attachment and the cup of warm milk with yeast, that was prepared earlier. However, it’s alright if the milk isn’t warm anymore.
- Start mixing the content of the bowl while slowly adding the milk with the yeast to the mix until you get a sticky dough. This should take about 5 minutes.
- Change to kneading hook and let the machine work for 10 more minutes at low speed.
- Lightly flour your work surface, and place the dough over. Stretch the dough in the form of a square with 10 to 12 inches per side.
- Take the refrigerated flour and butter square and lay it over the other one.
- Pinch the edges to seal the dough, then roll the dough on itself as if it’s a letter envelope, then refrigerate for about 60 minutes.
- Take the dough out, and place it so that the longest side is in front of you. Repeat the previous step by extending the dough then fold it as an envelope, then refrigerate again for 30 minutes. Repeat the process for a third and a final time.
- Start cutting the dough into long bars that are 4 inches wide, then cut each diagonally, until you have 18 to 20 triangles. (You can outline your cutting before doing it on the dough to suit the size you need)
- Spread and roll each triangle in the form of curved crescents (medialunas).
- Transfer the rolls into a generously buttered baking sheet while giving them ample space from each other
- Cover the medialunas with a towel or a piece of cloth for about 30 minutes, so that they start to grow a little, but don’t expect much.
- Preheat the oven to about 350 degrees F (180 degrees C),
- Meanwhile, add the remaining egg to a teaspoon of milk, and beat them until they’re fully incorporated then brush them over the medialunas
- Bake for 30 minutes while checking on them regularly.
- While the medialunas are baking, prepare the syrup by adding equal amounts of water and sugar in a suitable pot, stir to dissolve on medium heat, then continue stirring and boiling until the solution is reduced into a syrup.
- When the medialunas are golden brown or slightly browned, take them out of the oven.
- Brush the medialunas with syrup, and serve them warm, either alone or along with coffee.
Tips for Medialunas
- If after 10 minutes the yeast doesn’t form enough bubbling, it means that the yeast is dead. In that case, you’ll have to start over with a new batch that can bubble. (This is crucial for the success of the recipe) When the milk starts frothing and bubbling, you’re good to go!
- Poke small holes into the medialunas with the toothpick while brushing the syrup, so that it’s easily absorbed through the holes
- To sweeten up your medialunas even more poke holes and fill with dulce de leche
- The medialunas can last three days if they’re refrigerated and reheated in the microwave. You can free them as well to last even longer!
Wrap Up
There you have it! A complete guide with everything you need to know about medialunas.
Keep in mind that you can also double the amount of salt, remove the honey, and enjoy a savory type of medialunas to spice up your typical Argentinian breakfast!
You can also enjoy your medialunas with a traditional Argentine drink such as a cup of Argentinian coffee or your favorite brand of yerba mate.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.