The volador is a very unique Peruvian dessert. The Spanish word volador means "flying" in English, and I've been told that this pastry is so named because the pastry layers curve upwards a bit in the oven and resemble wings. The volador is like a large version of the popular alfajor cookie, but with crispy thin layers of pastry in place of crumbly cookies. The layers are filled with both dulce de leche and pineapple jam or apricot jam. It's a delicious and unusual dessert, and it makes a fantastic ending to a dinner party or special occasion.
Volador is easy to prepare, but if you've never seen or tasted it before, it's helpful to see, step by step, how it's done. You will probably have to bake the pastry layers in batches (unless you have an unusually large oven) but they bake quickly.You can also use this recipe to prepare smaller individual cookies (similar to alfajores de miel). Make each cookie with 3 pastry circles, sandwiched with one layer of dulce de leche and one layer of pineapple preserves.