These Uruguayan Chajas have an interesting history... Originally, they were made with strawberries, but because they do not grow in Uruguay during the majority of the year, the Castellano family makes it with peaches instead. The family is very secretive about the recipe, but there are many recipes available that are inspired by the Castellano original. In other recipes, the pastry is sometimes made with apricots. The dessert is named for the chaja bird, because a family friend of the Castellanos first described the pastry as “light and soft” and that it reminded them of the bird. It is now one of the most common desserts in Uruguay.
Other than the fact that the dessert is light and soft, it is also really delicious and fairly simple to make. The recipe I had initially attempted was extremely difficult to follow. So in essence, chajas are like a pastry lasagna, and you need to make them yourself ASAP!