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Tequeños

By Groceree

Also known as Venezuelan Cheese Sticks

Golden fried pastry sticks, one broken to show soft white cheese inside

Batons of salty white cheese wrapped in a spiral of thin, slightly sweet dough and fried until golden, so the cheese inside softens without escaping. Venezuela’s party snack.

Last updated

Servings
Makes 20
Prep
40 min
Cook
15 min
Total
1 h 35 min

Ingredients

Servings:6
  • plain flour300 g
  • butter60 g
  • eggs1
  • caster sugar1 tbsp
  • salt½ tsp
  • water80 ml
  • halloumi400 g
  • vegetable oil1 l

Instructions

  1. 01

    Cut the cold into cubes and rub it into the , and , then mix in the and the cold to a smooth, firm dough.

  2. 02

    Knead briefly, wrap and rest in the fridge for 30 minutes. Meanwhile, cut the into 20 batons about 1 cm thick.

  3. 03

    Roll the dough out very thin, about 2 mm, and cut into long strips 2 cm wide.

  4. 04

    Wrap each strip around a baton in an overlapping spiral, covering it completely and pinching the ends closed.

  5. 05

    Chill for 15 minutes so the dough firms and seals.

  6. 06

    Heat the in a deep, heavy pan, no more than a third full, to 180°C. Fry the tequeños in batches for 3 to 4 minutes, turning, until golden. Drain on kitchen paper and serve hot.

Notes

  • Cover the cheese completely and seal the ends. Any gap and the cheese leaks into the oil.
  • Use a firm, salty cheese that softens but does not run. Queso blanco llanero is traditional; halloumi works well.
  • Often baked instead of fried at home, at 200°C for 15 minutes.
  • In Venezuela they are dipped in guasacaca, an avocado and herb sauce.

Nutrition per serving

Calories
630 kcal
Protein
21 g
Carbs
39 g
Fat
43 g

Estimated from the ingredients.

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