Venezuelan Tequeño Platter
Venezuelan Tequeno Platter
Venezuela's most beloved party food — tequeños, finger-length dough sticks with a molten cheese core. The dough is made with butter, egg and flour, wrapped around a stick of salty white queso blanco (or mozzarella as substitute), then fried or baked until golden and the cheese stretches into the most dramatic cheese pull. Venezuelans eat these at every celebration.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Dough: rub cold butter into flour, baking powder and salt until breadcrumb texture. Add beaten egg and enough cold milk to form a firm, smooth dough. Do not overwork. Rest 30 minutes in the fridge.
About 5 min
Roll dough to 5mm thick. Cut into strips about 2cm wide and 20cm long.
About 14 min
Wrap each strip tightly around a cheese stick in a spiral, overlapping slightly to seal completely. Press the ends to seal.
About 14 min
Freeze for 30 minutes (this helps them hold shape while frying).
About 14 min
Deep fry at 180°C for 3–4 minutes until golden all over. The cheese inside melts and stretches dramatically when pulled apart. Serve with guasacaca and ketchup.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 18 g
- Carbs
- 42 g
- Fat
- 22 g
- Fibre
- 1 g
- Sugar
- 4 g
- Sodium
- 560 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.