Tequeños Venezolanos I

 

1 1/2 cups (250g) flour

1 egg

6 tablespoons (84g) butter, softened

1 teaspoon salt

1 teaspoon sugar

1/4 cup (60ml) warm water

Filling

10 ounces (300g) Queso Blanco venezolano, Oaxaca or Hallumi 

1. mix all ingredients very well until you have a very smooth dough. Wrap in plastic wrap, place in refrigerator and let rest. I let mine rest overnight

2. divide dough in 2 pieces. Keep one in refrigerator. On a floured surface, roll out dough to about 1mm, cut in strips. Cut cheese in sticks, and wrap cheese with strips making sure you overlap well while wrapping to prevent cheese from leaking while frying. Repeat with remaining dough

3. deep fry tequeños until golden brown