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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Pies

Poppy Seed Kuchen

August 7, 2020 by Pilar Hernandez Leave a Comment

Versión en español

Poppyseed Kuchen

The poppy seed kuchen is a traditional Chilean recipe from the Lake region in the south of the country. Many German immigrants settled there during 1800 bringing their traditions and their recipes. Nowadays, kuchen recipes are a favorite in the whole country and enjoy year-round.

Recipe originally published in November 2013.

Visit our collection of Chilean recipes here.

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Poppy Seed Kuchen

  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour and 10 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Oven baked
  • Cuisine: Chilean
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Description

A Chilean-German treat.


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Ingredients

for the dough,

  • 125 grams of butter at room temperature
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

For the poppyseed custard,

  • 1/2 cup poppy seeds
  • 2 cups whole milk
  • 1 cup sugar
  • 2 yolks
  • 1/3 cup cornstarch
  • 1 cup whole milk
  • 1 tablespoon butter

Instructions

For the dough,

Preheat oven to 180C or 350F.
Butter and flour a tart pan with a removable bottom.
In a large bowl, work the butter until soft with a fork, add sugar and mix well about 3 minutes. Add the egg and mix well. Add the flour with the baking powder, initially mixing with a fork, but finish kneading gently by hand.
Form a disk and move to the prepared tart pan. Using your fingers or the palm of your hand, press the dough to coat the bottom and edges of the tart pan.
Bake 16 to 18 minutes until is golden. Remove from oven and let cool on a rack, without unmolding.

For the custard,

Place poppy seeds, sugar, and 2 cups milk in a medium saucepan. Cook over medium heat, occasionally stirring until boiling.
Mix the cornstarch, egg yolks, and one cup of milk. Whisk with a balloon whisk for 2 minutes, you must ensure that all the cornstarch is dissolved so that the cream will be smooth.
Once the milk with the poppies boils, add it as a thin thread to the yolk mixture whisking all the time. Return everything to the pot and continue cooking over medium heat until thickened, about 5 minutes, stirring. Once it boils, cook for 1 minute more. Remove from heat and add butter, mixing until fully incorporated.
Pour over the baked crust, don’t worry if it’s still hot. Spread flat.
Let cool and enjoy it.


Keywords: Poppyseed kuchen, poppyseed tart

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kuchen-amapolas2Poppy Seed Kuchen
Poppyseed Kuchen

Poppy Seed Kuchen

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Pasta Frola or Jam Tart

July 24, 2020 by Pilar Hernandez 1 Comment

Versión en español

Pasta Frola or Jam TartThis Pasta Frola or Jam Tart is the Argentinian version of the Italian crostata; there is a substantial Italian descendant population in Argentina. My mother in law family are from Argentina, and we still have family there, is a great country with friendly people, I have been to Mendoza and Buenos Aires, both very touristic cities.

This tart is delicious and great for when we have no desire to cook fillings, traditionally filled with peach jam or quince paste, you can use your favorite.
The dough should be left for 1 hour in the refrigerator before rolling, to make it easier to handle, it can also be made the day before and take out of the fridge about 20 minutes earlier.

Recipe originally published in May 2011.

Pasta Frola

You may also want to look at the recipe: Peaches and figs strudel.

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Pasta Frola or Jam Tart

Pasta Frola or Jam Tart

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven baked
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Description

A delicious peach tart.


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Ingredients

  • 2 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • generous pinch of salt
  • 125 grams/ 4 oz of unsalted butter (if using salt, removed the pinch of salt)
  • 1/2 cup granulated sugar
  • grated lemon, orange or 1 teaspoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 jar of jam (500 grams) any flavor

Instructions

  1. In a bowl or plate, combine flour, baking powder, and salt if you will use. In another big bowl with a fork or a stand mixer with the paddle attachment cream the butter and sugar until fluffy and pale, about 3 minutes at medium-high speed. Add lemon or orange zest or vanilla extract and incorporate it. Add the egg and yolk and mix until thoroughly combined. With the machine at low speed, add flour mixture and work until the dough is smooth and together. 
  2. Make two disks: one with 1/3 of the dough and another with about the 2/3 left. Refrigerate for 1 hour for both discs. 
  3. Preheat oven to 350F or 180C. Flour the counter. Remove the largest disk of dough from the fridge. Roll the dough until you have the proper diameter to cover the pie pan to be used (I use a 23 cm/9″ in diameter with a removable bottom), cover the bottom and edges of the pan with the dough, don’t worry, it doesn’t need to be perfect. Pour the jam and spread. 
  4. Roll the remaining disk of dough and cut small strips to make the interlacing. Bake for 30-40 minutes or until the edges are golden brown like the photo. 
  5. Serve room temperature; the pie can be stored cover for 2-3 days at room temperature.  

Keywords: peach tart, peach kuchen

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<img class="aligncenter size-large wp-image-36912" src="https://www.chileanfoodandgarden.com/wp-content/uploads/2011/05/pasta-frola-kuchen-mermelada-18-683x1024.jpg" alt="" width="683" height="1024" /> <img class="aligncenter size-large wp-image-36913" src="https://www.chileanfoodandgarden.com/wp-content/uploads/2011/05/pasta-frola-kuchen-mermelada-934x1024.jpg" alt="" width="934" height="1024" /> Pasta Frola or Jam Tart Pasta Frola Jam Tart

Pasta Frola

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Filed Under: Argentinian Food, Home Page - Highlight, Pies, Sweet treats

Apple Chocolate Kuchen

June 26, 2020 by Pilar Hernandez 1 Comment

Versión en español

Apple Chocolate KuchenLast night, I was missing my mom, wishing for her to live nearby and not 10.000 miles away. I was craving her baking: oatmeal cookies and strudels. I have one of her recipe books, and I found this lovely Apple Chocolate Kuchen that my mom used to make for me. It was just what I need to bring all the good memories. I love the smell of the apples cooking in the oven. My husband and children couldn’t wait to try it.

The chocolate and apple combination is delicious; the walnuts give contrast in the texture and the oatmeal too. Probably my favorite part is the crumbs on top. A fast and excellent recipe.

Recipe originally published in February 2009.

You may also be interested in the recipe: Apple Sheet Kuchen.

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Apple Chocolate Kuchen

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven baked
  • Cuisine: Chilean
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Description

Easy to put together and delicious.


Scale

Ingredients

for the apples,

  • ½ cup of sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon of cinnamon
  • 4 peeled and chopped apples in 1 cm cubes

For the kuchen,

  • 1 cup of all-purpose flour
  • 1 cup of sugar
  • ½ teaspoon of salt
  • ½ cup of unsalted butter, cold
  • ½ cup chopped walnuts
  • ½ cup of traditional old-fashioned oatmeal (not instant)
  • 1/3 cup of unsweetened cocoa or dutch cocoa powder
  • ½ teaspoon baking powder
  • 2 eggs
  • ½ teaspoon vanilla

Instructions

  1. Preheat the oven to 350F or 180C.
  2. Butter a 9″ springform pan.
  3. Cook the apples with sugar, cornstarch, and cinnamon in a small pot over medium heat for 5-8 minutes. Let boil gently. Set aside.
  4. In a large bowl, combine the flour, sugar, and salt. Add the butter cut into pieces and work until crumbs form. Add the walnuts and oats, stir. Reserve a cup of this mixture.
  5. Add the cocoa and the baking powder to the rest of the mixture. Add the eggs and vanilla, combine.
  6. Spread the mixture in a buttered pan, place the apples on top and sprinkle with the reserved crumb mixture.
  7. Bake for 45-50 minutes or until browned.
  8. Serve cold.

Keywords: apple kuchen, apple chocolate kuchen

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Apple Chocolate Kuchen Kuchen de chocolate y manzana Apple Chocolate Kuchen

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Apple Kuchen with Crumbs

July 12, 2019 by Pilar Hernandez 1 Comment

Versión en español

Apple Kuchen with CrumbsOn the southern part of Chile, on the lake region, 10 hours south of Santiago, there is a significant population of German descendant, they brought their heritage and cooking on the 1800′. Many dishes have been adopted and are now enjoyed all over the country, like this fabulous Apple kuchen with crumbs.

This is my version, simplify, and adapted from what I remember my mother doing. Enjoy!

Visit our collection of Chilean recipes here.

Apple Kuchen with Crumbs

8-10 people
Ingredients:
for the crumbs,

  • 150 grams of granulated sugar
  • 250 grams of all-purpose flour
  • 1/2 teaspoons ground cinnamon
  • 115 grams of cold unsalted butter
  • pinch of salt

In a broad bowl mix the sugar, flour, cinnamon, and salt. Add the cold butter and cut into small pieces, working with two knives finish with your hands, should look like sand, with some big chunks. Refrigerate until ready to use.
For the apple filling,

  • 750 grams of green apples, 3 large
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons breadcrumbs

Wash and peel the apples, cut out the centers, and remove the seeds, chop them into thin slices. Place in a large bowl and mix with sugar and cinnamon. Let stand while making the dough.
For the dough,

  • 115 grams of butter
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon vanilla extract

In a bowl with a hand mixer on medium speed, beat butter and sugar until creamy, about 5 minutes. Add one egg, beat until incorporated, then the other, and repeat. Add vanilla and beat. Sifted together the flour with the baking powder and add. Beat until it begins to form a dough, finished working with your hand, it should be a soft dough.
Pre heat the oven to 200C or 400F. Prepare a springform pan of diameter 23 cm or 9″ — butter well.
Place dough in the pan and working with floured hands press the dough to cover the bottom and most of the edges.
Sprinkle with breadcrumbs; this will absorb the juices of the apples so that the dough doesn’t get wet.
Place apple slices neatly.
Cover with crumbs, lightly pressing.
Bake for 50 minutes to 1 hour, or until a stick goes through everything with ease and comes out clean.
Let cool on a wire rack until cold. Run a knife around the border and open the ring. Serve with ice cream or as my mom did with a splash of heavy cream.

Apple Kuchen with crumbs

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Filed Under: Chilean Cakes & Bakes, Chilean recipes, Home Page - Highlight, Pies, Sweet treats

Chocolate Walnut Kuchen

March 15, 2019 by Pilar Hernandez 1 Comment

Versión en español

Chocolate Walnut Kuchen

This Chocolate Walnut Kuchen has been on the blog since 2008, but without photos, so I think nobody has done it besides me.

Last weekend we were invited to a small reunion, and I wanted to bring something easy to eat without a plate and sweet, this kuchen is perfect. I organized myself and I took pictures. Everyone loved it, and when we left the party, it was all gone — total success.

You may also be interested in the recipe: Chocolate Apple Kuchen.

Chocolate Walnut Kuchen

for 16 squares or 32 triangles
Ingredients:

for the dough,

  • 115 grams of butter without salt
  • 200 grams of all-purpose flour
  • 50 grams of granulated sugar
  • 1 egg
  • 1/2 teaspoon of baking powder
  • pinch of salt

Preheat the oven to 180C or 350F.
Prepare round or square 20 × 20 cm baking pan, cover the bottom with parchment paper or aluminum paper to make it easy to unmold.
In a medium bowl beat the butter with a fork until creamy. Add the sugar and continue beating. Add the egg and beat well until it is fully incorporated into the mixture.
Add the flour, salt, and baking powder. Mix at the beginning with the fork and then with the hands to form a soft dough. Move the mixture into the pan and spread with wet fingers. Form an even layer and bake for 12-15 minutes until lightly browned.

For the filling,

  • 150 grams of chopped walnuts
  • 100 grams of semi-sweet chocolate chips
  • 1 can (397 grams) of condensed milk
  • 25 grams of butter

In a small pot over low heat, place the nuts and butter. Once the butter is melted add condensed milk and chocolate chips. Cook until the chocolate is melted. Pour the mixture of chocolate and nuts over the freshly baked dough and cover with aluminum foil. Bake for 30 minutes, carefully remove the foil. Bake uncovered for 10-13 more minutes. Allow to cool completely on a rack, refrigerate before cutting and serving. Serve at room temperature.

Chocolate Walnut Kuchen Chocolate Walnut Kuchen

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Chilean Raspberry Kuchen

February 15, 2019 by Pilar Hernandez 1 Comment

Versión en español

Chilean Raspberry KuchenThis Chilean Raspberry Kuchen recipe was shared with me a long time ago in a forum. It is the easiest version of this fruit pies and with the classic white custard. The big difference with other versions of more elaborate Chilean Kuchens is that it does not include eggs in the custard or ricotta or cream, which makes it very affordable. So just by using things that one usually has in the refrigerator, you can be enjoying this raspberry kuchen today.

It is a simple and delicious recipe. You could add a layer of crumbs on top or use other fruits in season or canned fruit, without the juice. I hope you try it.

You may also be interested in the recipe: Apple Kuchen with Crumbs.

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Chilean Raspberry Kuchen

Chilean Raspberry Kuchen

  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Chilean
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Description

The most traditional Chilean Kuchen.


Scale

Ingredients

For the dough,

  • 115 grams of butter at room temperature
  • 1/2 cup of granulated sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 cup of all-purpose flour

For the filling,

  • 700 ml or 3 cups of milk, better if they use whole
  • 1/2 cup of cornstarch
  • 1/2 cup of sugar
  • 1 stick of cinnamon 4-6 cm.
  • 2 cups of raspberries

Instructions

For the dough,

Preheat the oven to 190C or 375F.
Butter a 9″ springform cake pan.
In a bowl working with a fork, combine the butter with the sugar until they form a paste. Add the egg and vanilla, mix.
Add the flour with the baking powder and mix until it forms a soft dough.
Using your fingers or a spoon, spread the dough until it covers the entire bottom of the cake pan.
Bake for 20 minutes until golden brown.

For the filling,

While the dough is cooking, dissolve the cornstarch in the cold milk, add the sugar and cinnamon and cook over medium heat, stirring all the time when it starts to thicken. Let it boil for a minute.
Place the raspberries in a layer on top of the baked dough.
Add the custard on top. Spread.
Return to the oven for 20-25 minutes until the surface browns. It’s going to inflate in the oven, it’s normal.
Allow cooling entirely in the oven.
Dust the Kuchen with powdered sugar just before serving. Keep cold.


Keywords: raspberry kuchen

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Raspberry Kuchen Chilean Raspberry Kuchen

Chilean Raspberry Kuchen

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