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This document describes the history of Chilean pastry and confectionery and the influence of nuns on its development. European nuns who arrived in Chile taught how to prepare refined sweets and cakes in the convents, which led to products such as manjar blanco, alfajores, and others becoming famous. Over time, these recipes spread among the Creole and Chilean population, giving rise to a wide variety of regional products such as empanadas de P.

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