Argentinian Medialunas Recipe

Table of Contents

Argentinian Medialunas are a type of pastry that are famous in Argentina and the countries bordering Argentina. Flaky and somewhat sweet, these crescent-shaped pastries are a popular accompaniment to morning coffee or tea. The dough for medialunas is sweeter and denser than that used to make traditional croissants.

The Argentinian Medialunas have been baked in Argentina since the early 20th century, when French bakers introduced the pastry. A medialuna is a Spanish crescent pastry, hence the name, which means “half-moon” in English. Argentine bakers have perfected a medialunas recipe that incorporates regional ingredients and tastes throughout time.

Argentinian Medialunas are made by rolling out the dough, cutting it into triangles, and then rolling each triangle into a crescent form before baking. A sugar and water glaze is commonly used to coat the pastry in a shiny coating.

The Argentinian Medialunas are a common accompaniment to coffee or tea at the Argentine morning table. They’re great as a pick-me-up in the middle of the day. When filled with dulce de leche, a sweet caramel-like spread common in the region, they are considered a dessert by some Argentinians.

Argentinian Medialunas, the national pastry, are a wonderful symbol of the country’s rich culinary heritage and are widely adored throughout Argentina.

Want more ideas to round-out your Argentina Foods Recipe Box?
A lot of great options are in these posts!

3 Reasons People Love the Argentinian Medialunas Recipe

1. Delicious taste: One of the main reasons people love the Argentinian Medialunas recipe is its delicious taste. The pastry is flaky and slightly sweet, which makes it a perfect pairing with coffee or tea.

2. Unique shape: Argentinian Medialunas are crescent-shaped, which makes them stand out from other pastries. This unique shape not only makes them visually appealing but also makes them easy to hold and eat.

3. Regional flavors: In Argentina, medialunas are often made with local ingredients and flavors, such as dulce de leche, which is a caramel-like spread that is popular in the region. These regional flavors add to the unique taste and appeal of the pastry.

How To Make Our Argentinian Medialunas Recipe

Ingredients: (8 Servings)

For the Medialunas:

3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
1 tablespoon active dry yeast
1 cup whole milk, warm
2 large eggs
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1/4 cup water

For the Glaze:

1/4 cup granulated sugar, for glaze
1/4 cup water, for glaze

Instructions:

1. In a large bowl, combine the flour, sugar, salt, and yeast. Mix well.

2. In a separate bowl, whisk together the warm milk and eggs. Add this mixture to the dry ingredients and mix until a dough forms.

3. Turn the dough out onto a floured surface and knead for 5-10 minutes, until smooth and elastic.

4. Place the dough in a large greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.

5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. On a floured surface, roll out the dough into a large rectangle, about 1/4 inch thick.

7. Spread the softened butter over the surface of the dough, then fold the dough in half lengthwise. Cut the dough into triangles and roll each one up, starting at the wide end and rolling towards the pointed end, forming a crescent shape.

8. Place the medialunas on the prepared baking sheet and let rise for 15-20 minutes.

9. In a small saucepan, combine the water and sugar for the glaze. Bring to a boil and stir until the sugar dissolves.

10. Brush the medialunas with the glaze and bake for 15-20 minutes, until golden brown.

11. Serve warm and enjoy!

Nutritional Information For the Argentinian Medialunas Recipe

Calories: 564
Carbohydrates: 64g
Protein: 9g
Fat: 31g
Saturated Fat: 14g
Cholesterol: 92mg
Sodium: 340mg
Potassium: 146mg
Fiber: 2g
Sugar: 17g

Prep Time: 30 minutes

Cooking Time: 20-25 minutes

Pots, Pans, and Cooking Equipment Needed for the Argentinian Medialunas Recipe

Large mixing bowl
Whisk
Measuring cups and spoons
Stand mixer with dough hook attachment (optional, can also knead by hand)
Rolling pin
Baking sheet
Parchment paper
Small saucepan
Pastry brush

Best Way to Store Leftovers From the Argentinian Medialunas Recipe

The best way to store leftover medialunas is to place them in an airtight container at room temperature for up to 2-3 days. You can also freeze the medialunas in a freezer-safe container or plastic bag for up to 2-3 months. To reheat, simply thaw at room temperature and then warm in the oven at 350°F (180°C) for a few minutes until heated through.

Substitutions For the Argentinian Medialunas Recipe

Whole milk can be substituted with any non-dairy milk, such as almond milk or soy milk, for a vegan version.
Unsalted butter can be substituted with vegan butter or coconut oil for a vegan version.
Granulated sugar can be substituted with any sweetener of choice, such as honey, agave syrup, or maple syrup.

Substitutions for a Vegetarian Version of the Argentinian Medialunas Recipe

To make a vegetarian version of this recipe, simply substitute the whole milk and unsalted butter with non-dairy alternatives, as mentioned above. You can also skip the egg wash and use a non-dairy milk wash instead.

Tips and Tricks for Easier Creation

Make sure to let the dough rise in a warm place to ensure it doubles in size.
Roll out the dough evenly to ensure that the medialunas bake evenly.
If the dough is too sticky, add a little bit of flour to the surface and knead it in.
Make sure to let the medialunas cool slightly before brushing on the glaze to prevent it from melting off.

Side Dishes and Desserts For the Argentinian Medialunas Recipe

Serve with a cup of coffee or tea for breakfast or as a snack.
Serve with fresh fruit and yogurt for a light breakfast or brunch.
For a dessert option, fill the medialunas with dulce de leche, whipped cream, or Nutella.

How To Serve the Argentinian Medialunas Recipe

Serve the medialunas warm, straight from the oven, with a cup of coffee or tea. You can also serve them with butter or jam for extra flavor. If serving as a dessert, you can fill the medialunas with dulce de leche, whipped cream, or Nutella for a sweet treat.

FAQs About the Argentinian Medialunas Recipe

What is the difference between medialunas and croissants?
Argentinian Medialunas are a type of pastry that is similar to croissants but with a sweeter and denser dough. Medialunas are also typically crescent-shaped and are often served with coffee or tea for breakfast or as a snack in Argentina.

Can I make Argentinian Medialunas ahead of time?
Yes, you can make medialunas ahead of time and store them in an airtight container at room temperature for up to 2-3 days. You can also freeze the Argentinian Medialunas for up to 2-3 months.

Can I substitute whole milk with a non-dairy milk?
Yes, you can substitute whole milk with any non-dairy milk, such as almond milk or soy milk, for a vegan version of the recipe.

What can I serve with Argentinian Medialunas?
Medialunas can be served with a cup of coffee or tea for breakfast or as a snack. You can also serve them with fresh fruit and yogurt for a light breakfast or brunch. For a dessert option, fill the Argentinian Medialunas with dulce de leche, whipped cream, or Nutella.

Can I make a vegetarian version of Argentinian Medialunas?
Yes, you can make a vegetarian version of medialunas by substituting the whole milk and unsalted butter with non-dairy alternatives, such as almond milk and vegan butter. You can also skip the egg wash and use a non-dairy milk wash instead.

Final Thoughts

Argentinian Medialunas, a type of pastry popular in Argentina, are renowned for their deliciousness and originality. The flaky, somewhat sweet dough of the crescent-shaped pastry is a common breakfast or snack option, especially when paired with coffee or tea. The recipe has a long and storied past, dating back to the early 20th century when French bakers brought croissants to Argentina.

You’ll need some basic pantry items like all-purpose flour, sugar, yeast, milk, eggs, butter, and oil to whip up a batch of these delicious treats. Crescent rolls are made by rolling out the dough, folding in some butter, and then cutting it into triangles. The medialunas are dusted with a sugar and water glaze before being baked to a rich brown.

Argentinian Medialunas are a popular choice because of their adaptability; they may be eaten for breakfast, as a snack, or even as a dessert. They keep for a few days in the fridge, or much longer if frozen. The Argentinian Medialunas can be modified to meet the needs of those with special diets, such as vegetarians or people with lactose sensitivity.

Ultimately, Argentinian Medialunas are a tasty and culturally significant dessert that exemplifies the country’s storied past and present. Medialunas can be consumed plain with a cup of coffee or tea, or they can be filled with a variety of sweet fillings and served as a dessert option.