Medialunas are a traditional Argentinian pastry. They belong to the Facturas family which groups all sorts of laminated pastries. A Medialuna is a close cousin of a croissant but in Argentina, this pastry is made smaller and heavier than a croissant and has the shape of a “half-moon”.
Facturas and Medialunas, where brought to South America by European immigrants and along the years these pastries have evolved, they have become a staple in Argentina. There is no breakfast without a couple of this warm, fresh and syrupy pastries soaked in a coffee, or with a mate in the afternoon. With the years, Medialunas have become very popular in other countries in South America too.
The most traditional Medialuna is soaked, just after it comes out of the oven, in a honey and orange syrup that gives the characteristic flavour to a Medialuna. There are also lots of variations like with Dulce de Leche, Vanilla custard, quince paste…
Tip, you have to eat it fresh, hopefully while it is still warm. That’s why we bake them twice every day, so you can always have a fresh made Medialuna.