Walnut and Apricot Ensaimadas

Walnut and Apricot Ensaimadas

Trays of crispy, sugar-dusted ensaimadas were proudly displayed in bakeries and markets when we visited Buenos Aires. Usually made with a yeast pastry, these filo versions are quicker and easier and just as delicious.

Photography by Aaron McLean
From issue #61
Sept. 8, 2015