I Trained Under a Peruvian Pastry Chef. Here's What She Taught Me — and Why I Make These Desserts in Northern Virginia.

A few years ago, I had the privilege of training under an incredibly talented Peruvian pastry chef. She didn't just teach me recipes — she taught me that food carries memory, culture, and love in every bite. Those lessons changed the way I bake.

When I moved to Northern Virginia, I realized there was almost nowhere to get authentic Peruvian pastries. No real alfajores. No proper milhojas. No tres leches that tasted like the ones she used to make. So I started making them myself — honoring everything she taught me. And then people started asking me to make them for their events. Now it's one of my favorite parts of what I do.

Here's a little guide to the Peruvian desserts I make — and what makes each one special.

Alfajores — The One That Started It All

Two melt-in-your-mouth butter cookies with homemade dulce de leche in the middle, dusted in powdered sugar. This is the recipe I learned from my mentor — I've shared it on this blog if you want to try making them yourself — but honestly, they're better when someone else makes them for you. I make these fresh to order for gift boxes, dessert tables, and events.

Tres Leches — The Crowd Stopper

I don't think I've ever served tres leches at an event where someone didn't ask for the recipe. It's that cake. Light sponge soaked in three milks, topped with whipped cream, dusted with cinnamon. I sometimes add a splash of pisco for adult events — a traditional Peruvian touch my mentor swore by. It's always the first thing gone.

Milhojas — The Showstopper

Layers of crispy puff pastry filled with manjar blanco, topped with royal icing and chocolate feathering. It looks impressive, it tastes incredible, and it takes forever to make — which is why I love it. This one is for people who want something that feels truly special.

Empanadas Dulces — The Underrated One

Most people don't know about sweet empanadas and then they try one and they're obsessed. Buttery pastry filled with warm dulce de leche, dusted with cinnamon sugar. They're perfect for dessert tables and gift boxes.

Suspiro Limeño — The Romantic One

Named for the city of Lima — "sigh of Lima." Thick dulce de leche cream topped with port wine meringue. It's silky, sweet, and deeply traditional. I make this for clients who want something that feels like a real piece of Peruvian culture — and every time I make it, I think of my mentor and everything she passed on to me.

How to Order

All of these are available for events, dessert tables, and gift boxes throughout Northern Virginia. Just reach out and tell me what you're celebrating — I'll put together something that makes people ask "where did you get this?" all night long.