Medialunas

Medialunas (Argentine Sweet Crescent Pastries)

Buttery, laminated crescents glazed with a sticky sugar syrup - the iconic Argentine breakfast pastry, typically eaten dunked in coffee.

Prep

180 min

Cook

15 min

Total

195 min

Serves

12

Difficulty

Hard

Recipe ingredients

• •500 g (4 cups) all-purpose flour, plus extra for dusting
• •200 g (7 oz) unsalted butter, cold, for the dough
• •30 g (2 tbsp) lard or extra butter, optional, makes them flakier
• •10 g (2 tsp) instant dry yeast
• •80 g (⅓ cup) granulated sugar
• •5 g (1 tsp) salt
• •1 whole (1 large) egg, at room temperature
• •180 ml (¾ cup) whole milk, lukewarm, about 38°C / 100°F
• •1 tsp vanilla extract, or a few drops of lemon essence
• •200 g (1 cup) granulated sugar, for the syrup glaze
• •120 ml (½ cup) water, for the syrup glaze
• •15 ml (1 tbsp) lemon juice, prevents the syrup from crystallizing

Steps

1. 1 In a small bowl, combine the lukewarm milk, yeast, and a pinch of the sugar; let stand 5–10 minutes until foamy. If it doesn't foam, discard and start with fresh yeast.
2. 2 In a large bowl, whisk together the flour, remaining sugar, and salt. Cut in the cold butter (and lard, if using) with your fingers or a pastry cutter until the mixture looks like coarse crumbs with pea-sized butter pieces.
3. 3 Add the egg, vanilla, and the activated yeast-milk mixture to the bowl. Mix with a wooden spoon, then turn out and knead briefly (2–3 minutes) just until a soft, slightly sticky dough forms. Do not overwork; the butter should still feel in distinct pieces.
4. 4 Wrap the dough tightly in plastic and refrigerate for at least 2 hours (or overnight). This is essential for the layers and the characteristic tear in the center.
5. 5 Make the sugar syrup: combine the sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 4–5 minutes until it thickens slightly and coats the back of a spoon. Cool to room temperature. It should feel sticky between your fingers when ready.
6. 6 Roll the chilled dough on a lightly floured surface into a rough rectangle about 1 cm (⅓ inch) thick. Fold in thirds like a letter, rotate 90°, and roll out again. Repeat this fold-and-roll 3 times total, chilling 20 minutes between folds if the butter gets too soft.
7. 7 After the final fold, roll the dough into a rectangle about 30 x 20 cm (12 x 8 inches) and 4 mm (⅙ inch) thick. Cut into triangles roughly 8 cm (3 inches) at the base.
8. 8 Take each triangle and make a small slit in the center of the short base; pull the point of the slit upward through to stretch and open the dough slightly - this gives the medialuna its signature torn-center look.
9. 9 Roll each triangle from base to tip into a crescent shape, pulling the tip slightly so the final curve is slim. Place on parchment-lined trays, curving the ends inward.
10. 10 Cover with a clean towel and proof at room temperature for 45–60 minutes, until visibly puffy. Meanwhile, preheat oven to 200°C (400°F).
11. 11 Bake for 12–15 minutes, until the bases and tips are deeply golden brown - medialunas should be well-colored, not pale. Internal temperature of the crumb should reach about 95°C (200°F).
12. 12 While they bake, set the cooled syrup in a wide bowl and have a pastry brush ready. As soon as the medialunas come out of the oven, brush them generously and repeatedly with the syrup so it soaks in fully - this is what gives them their famous sweet, sticky glaze.
13. 13 Cool on a rack 10 minutes before serving. Medialunas are best eaten warm the morning they are baked, with strong coffee or mate.