Facturas
Facturas are a beloved Argentinian pastry, often enjoyed for breakfast or with afternoon tea. These sweet, enriched dough pastries are typically filled or topped with various sweet ingredients like dulce de leche or pastry cream. This recipe creates classic facturas with a tender, slightly sweet dough.
An original recipe by Forkin
- Total time
- 3 hr 15 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 277 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 500 gall-purpose flour
- 100 gsugar
- 25 gfresh yeast
- 150 mlmilk, lukewarm
- 1 pcsegg, large
- 50 gbutter, softened
- 1 tspvanilla extract
- 0.5 tspsalt
filling
- 150 gdulce de leche
egg wash
- 1 pcsegg yolk, beaten
- 1 tbspmilk
glaze
- 2 tbspapricot jam(optional)
- 1 tbspwater(optional)
Equipment
rolling pin · pastry brush · baking sheet · parchment paper · small bowl · large mixing bowl
The method
Step by step
- 1
In a small bowl, dissolve the fresh yeast and a pinch of sugar in the lukewarm milk. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the milk is lukewarm, not hot, to avoid killing the yeast.
- 2
In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt.
About 1 min
- 3
Add the proofed yeast mixture, egg, and vanilla extract to the flour mixture. Mix until a shaggy dough forms.
About 2 min
- 4
Turn the dough out onto a lightly floured surface and knead for about 5 minutes.
About 5 min
- 5
Gradually incorporate the softened butter into the dough, kneading until it is smooth, elastic, and no longer sticky, about 10-15 minutes.
About 15 min
Cook’s note: This stage requires patience; the dough will seem greasy at first but will come together.
- 6
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) or a sunny spot works well for rising dough.
- 7
Once risen, gently punch down the dough to release the air.
About 1 min
- 8
Divide the dough into 12 equal pieces and roll each piece into a smooth ball.
About 5 min
Cook’s note: For uniform facturas, you can weigh each dough ball.
- 9
On a lightly floured surface, roll each ball into an oval or round shape, about 1/4 inch thick.
About 5 min
- 10
Place a spoonful of dulce de leche in the center of half of the facturas. Leave the other half plain or shape them differently if desired.
About 5 min
Cook’s note: Pinch the edges of the filled facturas to seal them completely.
- 11
Arrange the shaped facturas on baking sheets lined with parchment paper, leaving space between them.
About 2 min
- 12
Cover the facturas loosely with plastic wrap and let them rise for another 30-45 minutes, or until puffy.
About 45 min
Cook’s note: They should look visibly larger and feel light.
- 13
Preheat your oven to 190°C (375°F).
About 15 min
- 14
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
- 15
Brush the tops of the facturas with the egg wash.
About 1 min
Cook’s note: Be gentle to avoid deflating the risen dough.
- 16
Bake for 12-15 minutes, or until golden brown and cooked through.
About 15 min
Cook’s note: Baking time may vary depending on your oven.
- 17
While the facturas are still warm, prepare the glaze by gently heating the apricot jam with water until smooth.
About 2 min
Cook’s note: You can microwave the jam and water in short bursts.
- 18
Brush the warm facturas with the apricot glaze for a shiny finish.
About 1 min
Cook’s note: This step is optional but adds a nice sweetness and shine.
- 19
Let the facturas cool slightly on a wire rack before serving.
About 5 min
Cook’s note: They are best enjoyed warm.
Per serving
Nutrition
- Calories
- 277.4kcal
- Protein
- 6g
- Carbs
- 50.7g
- Fat
- 5.2g
- Fibre
- 1.2g
- Sugar
- 18.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover facturas in an airtight container at room temperature.
Reheat gently in a microwave for 10-15 seconds or in a warm oven for a few minutes.
More recipes
All recipesside dish
Ogórki Kiszone (Polish Fermented Dill Pickles)
Experience the vibrant, tangy crunch of Ogórki Kiszone, traditional Polish fermented dill pickles. Crafted simply with fresh cucumbers, aromatic dill, pungent garlic, and a hint of horseradish, these naturally fermented delights offer a refreshing and healthy burst of flavor, perfect as a side dish or snack.
1 day 27 kcaldessert
Apple Tarte Tatin
This classic French dessert features caramelized apples baked under a crisp, buttery pastry crust. It's an elegant and comforting treat that's surprisingly simple to make, perfect for a special occasion or a cozy evening.
1 hr 25 min 574 kcalside dish
Vegan Rosemary Focaccia
This simple focaccia recipe yields a light and airy bread with a crispy crust, perfect for dipping in olive oil or serving alongside a meal. Infused with fresh rosemary and sea salt, it's a delightful Italian classic made without any animal products.
2 hr 45 min 295 kcalside dish
Mizeria (Polish Cucumber Salad)
Mizeria is a vibrant, refreshing Polish cucumber salad, celebrated for its crisp, thinly sliced cucumbers, aromatic fresh dill, and a luscious, tangy sour cream dressing. This classic side dish offers a delightful cool and creamy contrast, perfectly balancing richer main courses with its bright, clean flavors.
45 min 82 kcaldessert
Mrs. Wilkes' Boarding House Trifle
A classic, comforting American dessert made with pieces of sponge cake folded into creamy vanilla pudding and whipped topping. This simple, no-cook recipe gets a traditional touch from sherry extract and a garnish of bright maraschino cherries.
20 min 437 kcalmain course
Undhiyu
Experience the vibrant flavors of Gujarat with this traditional Undhiyu, a slow-cooked vegan medley of seasonal vegetables. Each bite offers a harmonious blend of tender vegetables, aromatic spices, and savory fenugreek dumplings (muthiya), creating a comforting and deeply satisfying dish perfect for any occasion.
1 hr 45 minmain course
Banosh (Ukrainian Creamy Cornmeal Porridge)
Banosh is a traditional Hutsul dish from the Carpathian mountains of Ukraine. This creamy, savory cornmeal porridge is cooked with sour cream or cream and often served with bryndza cheese, crispy fried pork belly, or mushrooms. This vegetarian version focuses on the rich dairy and cheese for a comforting meal.
40 min