There are several versions of the origin of this turrón, but what is certain is that it was created during the Viceroyalty period. Like so many other Peruvian dishes and desserts, it is the result of the fusion of Spanish cuisine with that of the ancient inhabitants. Of these versions, here we will share the one that combines culinary talent and skill with the Christian faith, because it undoubtedly corresponds most closely to the idiosyncrasies of the Peruvian people.
History of Turrón de Doña Pepa
The creator of Peru's famous turrón, the country's emblematic treat and the protagonist of this story, was an Afro-Peruvian slave named Josefa Marmanillo. She lived in the Cañete Valley, a town near Lima, and was renowned for her excellent cooking.
Among her most renowned creations is the turrón that is known today by her nickname. At one point, she began to suffer a rare illness that caused paralysis in her arms, preventing her from working. For that very reason, she was freed from slavery.
Given her devotion to the Dark Christ, Lord of Miracles, Doña Josefa Marmanillo decided to attend the procession held every October in Lima to implore him to intercede for her healing. Thanks to her deep-rooted devotion, she was granted a miracle.
Grateful, she returned the following year and brought him her famous nougat as an offering. Since then, Doña Pepa's nougat has grown in popularity and has survived to this day with its fascinating blend of flavors.
Turrón Doña Pepa recipe
- For the dough.
- Half a kilogram of flour.
- 10 grams of baking powder.
- A pinch of salt.
- A quarter of a kilogram of vegetable shortening.
- A tablespoon of anise One teaspoon of achiote seeds.
- Three tablespoons of toasted sesame seeds.
- For the honey:
- Two caps of chancaca (a type of sugar).
- Half a kilo of brown sugar.
- Cinnamon.
- Cloves, to taste.
- One lemon.
- A little orange peel.
- Water.
Preparation
In a deep container or bowl, pour the previously sifted flour, butter, salt, and sugar. Mix everything together and knead, adding a little water if necessary. Then add the sesame seeds, cloves, and the toasted and crushed anise. Knead until it no longer sticks to your hands. Once you have the dough, wrap it in plastic wrap and refrigerate it for about 30 minutes.
For the honey, boil all the listed ingredients in water until it reduces to the desired consistency, with the thickness of a syrup, strain, and set aside. As for the dough, you can bake it in a floured container in the shape of your choice, either sticks or balls. Once they're ready, you can build the layers of your nougat, alternating with a drizzle of honey.
If you like, you can decorate with sprinkles or candy balls in different, vibrant colors.
Where to try Turrón de Doña Pepa
In Lima
Italo Café Restaurant Located on Jr. Salaverry 501, Magdalena del Mar, Lima, its dessert section is among the best in the country, and Doña Pepa's turrón is a must-have.
Pastelería La Mora This high-end pastry shop has three locations in Lima that are open year-round. To make it easier to find any of them, we'll provide a link to their well-presented.
In Cusco
Cappuccino Café: Located at Portal Comercial 141 in the Plaza de Armas. With an excellent view of that square in the heart of the city, this café is known for the quality of its desserts, such as Doña Pepa's turrón.
Mercado de San Pedro. As with other traditional Peruvian specialties at this market, you can enjoy Doña Pepa's turrón in the food court. It's very close to the Plaza de Armas, so it won't be difficult to find.
