Medialunas de Manteca

Medialunas de Manteca

Posted by Andrés Ozzuna on

About Medialunas

Medialunas (literally half moons) have been called the Argentinian croissant. They are smaller than their French counterparts and come in two flavors - sweet and savory. These pastries are a daily staple for many Argentinians, enjoyed any time of day. The medialuna de manteca is the sweet, plump, buttery version that usually requires a napkin at some point.


1oz bakers yeast
1 teaspoon sugar
1 tablespoon warm water
21/4 cups (500g) flour
1/4 cup (45g) sugar
1 teaspoon salt
1 egg

Empaste (butter filling):
1 cup (260g) butter
1/4 cup (50g) flour

Almibar (simple syrup):
1 cup (200g) sugar
1/2 cup (100g) water


Making the Dough
  1. Combine the yeast, sugar and water. Mix until creamy and frothy. Set aside and let it rise.
  2. In a separate bowl, combine the flour, sugar, and salt. Mix.
  3. Once the yeast has risen, add it to the flour, sugar, salt mix and fold in 1 egg.
  4. Knead and keep adding water (about 1 cup) slowly until you get a soft dough.
  5. Cover and let it rise.
  6. Combine in another bowl flour and butter and mix to make the empaste (butter filling).
  7. Stretch the dough in a rectangle and smear the empaste on top.  Fold it in 3 parts, and let it rest.
  8. Roll it out into a rectangle.  Fold the rectangle in 3 parts, turn 90 degrees. Roll out again making a rectangle, and fold in 3 parts.
  9. Wrap in film and leave in refrigerator overnight.
  10. Unwrap, sprinkle flour on your work surface, roll out and fold into 2 parts.
  11. Leave it to rest for 1 hour at room temperature.

Shaping the Medialunas
  1. Stretch the dough in a rectangle. Cut in 6" strips.  Then cut into multiple triangles, about 4" at the base of the triangle.  
  2. Roll the widest part of the triangle to the opposite point.  Curve and place the medialuna on a buttered sheet.
  3. Brush an egg wash on each medialuna.
  4. Bake at 375° Fahrenheit until golden on top.

Glazing and Eating
  1. When the medialunas are in the oven, bring the alimbar (sugar and water) to boil until there are numerous small bubbles.
  2. Brush the cooled almibar on top of the warm medialunas when you take them out if the oven.
  3. Shove into mouth as soon as possible. Have fun and enjoy!!

← Older Post Newer Post →

Leave a comment


From Our Oven to Your Table: A Behind-the-Scenes Look at Our Baking Process
argentine bakery traditional bakery wooden table baking company

From Our Oven to Your Table: A Behind-the-Scenes Look at Our Baking Process

By Nicole White

At Wooden Table Baking Co., every delicious treat that graces your table has a story deeply rooted in tradition. Our baking process is a labor...

Read more


By Andrés Ozzuna

If you want to enjoy the real harmony between humans and nature, discover the interior Atlantic rainforest in the heart of the Misiones Jungle. Flora...

Read more