Turron de Doña Pepa

  1. Peruvian Turron de Doña Pepa Recipe
  2. Ingredients
  3. Method
  4. Tips and tricks
  5. Additional information

Peruvian Turron de Doña Pepa Recipe

the nougat of Doña Pepa returns every October to our homes , in Peru and abroad to sweeten our lives and delight us with its flavor. Although this traditional sweet can be consumed throughout the year, October is the month most consumed for the celebration of the Lord of Miracles. And here we bring you the recipe!

How to prepare Turrón de Doña Pepa

Doña Pepa Nougat Recipe
Dona Pepa nougat

Doña Pepa's Nougat is the traditional Peruvian dessert par excellence in the month of October, the month of the Lord of Miracles. The recipe is simple, with easy to get ingredients and we encourage you to prepare it.

🔪 Prep Time50 minutes
🍲 Cook Time30 minutes
⏲️ Total Time1 hour 20 minutes
🍽️ Servings4 servings
🔥 Calories230 calories


  • 2 cups of butter
  • 4 ½ prepared flour
  • 1 tablespoon of salt
  • 2 teaspoons of baking powder
  • 5 yolks
  • 4 tablespoons of sugar
  • 1 tablespoon ground sesame
  • 1 tablespoon of anise grain
  • 1 cup of milk
  • anise water or milk


  • 6 cups of sugar
  • ½ cup of peaches
  • 2chancacas
  • 100g dried figs
  • 1 banana
  • 1 lemon
  • 2 quinces
  • ½ pineapple
  • 1orange
  • 1 orange peel
  • 2 regular apples
  • Cloves and cinnamon


  • 100gr of dragees



  1. Sift the flour, mix it with salt, butter and baking powder. Knead and obtain a firm and uniform dough.
  2. This mass place it on a table. Make a hole in the center to add the yolks, anise water or milk, sugar, sesame and anise.
  3. Knead everything together again, until you reach a smooth dough.
  4. Let the dough rest for about 15 minutes.
  5. With the dough ready, begin to make the canes, which are the nougat sticks, giving them the size you prefer to prepare your Doña Pepa nougat, for example, 3 cm high by 10 cm long.
  6. Once your canes are molded, place them on your floured base.
  7. Heat the oven to 180 degrees and once hot, bake them for about 40 minutes. Check them after half an hour so that you realize the status. They have to be golden.
  8. Remove from the oven and let cool.
Related:  Queso Helado


  1. In a bowl, wash all the unpeeled fruit.
  2. Place the fruit chopped into medium pieces, the chancaca, the cloves and the cinnamon in a pot with 7 liters of water so that it necessarily covers all the fruit.
  3. Boil until almost the fruit has been discarded and the liquid has been reduced by half. This will be approximately about 30 minutes. Move the preparation.
  4. Remove the pot and let the preparation cool before straining.
  5. Mix the fruit juice with the sugar in a pot and cook this again over low heat for two hours. After this time passes, introduce the spoon to feel the consistency.


  1. In a large and flat dish, place parchment paper and place the sticks one by one together in the same direction.
  2. In this first base, cover the upper part with the fruit honey.
  3. Place another network of sticks crosswise and repeat the same process with the honey.
  4. In the third and last layer of sticks, place the honey and colored dragees, colored balls, candies and if you wish you can add a couple of dried fruits.

But if you want them to be even richer, Here below I leave you a little secret.

Tips and tricks

  • Many times when we put the honey, it slips through the shells and we don't like that aspect. Well, if you don't want this to happen, fill in the spaces between the canes with the crumbs from other canes that have been broken.

Additional information

Many historians in Peru point out that in the 19th century the Nougat of Doña Pepa was also known as “honey nougat” or "Nougat of the Lord of Miracles" . They mention that this recipe comes from an adaptation of a Spanish recipe, the Alba nougat which is a dough made of hazelnuts, almonds and where dried fruits prevail.

Related:  Leche Asada

Our sweet dessert also began to spread in the 19th century, by then it was beginning to have a certain popularity in Lima and was linked to the celebration of the Lord of Miracles .

On the other hand, there are those who relate the history of Turrón de Doña Pepa with Joseph Marmanillo, a black slave with a reputation for being a very good cook who came from a valley near the province of Cañete south of Lima.

It is said that at the end of the 18th century, Josefa Marmanillo suffered from an illness that prevented her from moving her arms and that given her condition she was granted freedom, but at the same time, as was to be understood, she was unable to work and this made her very unhappy.

One day Josefa decided to go to Lima to commend herself to the Lord of Miracles and ask him to grant her the miracle of restoring her health. And so it was, the miracle happened and Josefa in gratitude prepared this delicious dessert which they called Turrón de Doña Pepa.

About this story there are no written historical records, its dissemination has always been oral and generational, but there are many who affirm the veracity of the story.

And that's it. Enjoy this traditional Peruvian sweet and don't forget to comment, rate and share the recipe on social networks. Thank you very much and enjoy good cooking!

Before I forget. If you like desserts and sweets, below is a list of delicious recipes:

  1. How to prepare a delicious Mazamorra Morada
  2. Learn how to make Rice Pudding in just a few steps
  3. Picarones easy recipe
  4. Delicious Peruvian Bread Pudding
  5. Delicious Sanguito recipe
User Review
( votes)

If you want to know more recipes similar to Turron de Doña Pepa you can visit our category Desserts.

More recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Go up

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Privacy Policy