Turrón de Doña Pepa (Peruvian Anise Biscuit Layers in Fruit Syrup)
Crumbly anise-scented biscuit sticks stacked in layers and soaked with a thick, spiced fruit syrup, decorated with colourful sprinkles. The sweet of October in Lima.
Servings
Ingredients
Nutrition
Per serving
Steps
Make anise water
Boil the anise seeds in the water for 5 minutes. Strain, discard the seeds and let the water cool.
- 1 tbsp anise seeds
- 120 ml water
✅ Done when: water smells strongly of anise and has cooled to room temperature
Make the dough
Mix the flour and salt in a large bowl. Rub in the butter and shortening with your fingertips until crumbly, then stir in the egg yolks, sesame seeds and enough cooled anise water to form a soft, non-sticky dough. Cover and rest for 15 minutes.
- 500 g plain flour
- ½ tsp salt
- 200 g butter
- 50 g vegetable shortening
- 4 egg yolks
- 1 tbsp sesame seeds
- about 100 ml anise water from step 1
✅ Done when: dough is smooth, soft and holds together without sticking to your hands
Shape and bake the sticks
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Make the fruit syrup
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Assemble
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Decorate and serve
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Make anise water
Boil the anise seeds in the water for 5 minutes. Strain, discard the seeds and let the water cool.
- 1 tbsp anise seeds
- 120 ml water
✅ Done when: water smells strongly of anise and has cooled to room temperature
Make the dough
Mix the flour and salt in a large bowl. Rub in the butter and shortening with your fingertips until crumbly, then stir in the egg yolks, sesame seeds and enough cooled anise water to form a soft, non-sticky dough. Cover and rest for 15 minutes.
- 500 g plain flour
- ½ tsp salt
- 200 g butter
- 50 g vegetable shortening
- 4 egg yolks
- 1 tbsp sesame seeds
- about 100 ml anise water from step 1
✅ Done when: dough is smooth, soft and holds together without sticking to your hands
Shape and bake the sticks
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Make the fruit syrup
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Assemble
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Decorate and serve
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The Story Behind the Dish
According to tradition, Josefa Marmanillo, an enslaved Afro-Peruvian woman from Cañete, created this turrón in the 18th century after recovering from paralysis, and offered it to the Señor de los Milagros (Lord of Miracles) in gratitude.
It's now eaten across Lima every October, the 'purple month' when huge processions honour the Señor de los Milagros.
⭐ Why It's Famous
Sweet, spiced and colourful, it's inseparable from Lima's biggest religious festival.
💡 Fun Fact
It keeps well for several days, so families often buy a whole tray in October to share through the month.
Lima
-12.05°S, -77.04°W
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