The golfeados are little rolls rolled into a snail, which undoubtedly have become one of the most appreciated sweets by Venezuelans. They are found in any bakery in the country, but the most famous and really delicious, soft, fluffy and full of "melao" are found in the vicinity of Caracas, on the roads to el Junquito and to Los Teques ...
The Golfeados are filled with shredded paper and cheese, flavored with aniseed in kind, rolled into a conch and baked. Accompanied by a piece of cheese 'e hand are an unforgettable delight.
In this article I leave the recipe to prepare delicious golfeados that served at breakfast or mid afternoon as a snack will give your palate the sweet taste of Venezuela.
20 grs. of fresh yeast
1/4 Lt. of warm milk
1 tsp. of salt
½ cup of sugar
350 grs. Of flour
2 eggs
50 grs. of melted butter
Filling
50 grs. of butter
300 grs. of shredded papelón
250 grs. of soft white cheese grated
Anise to taste
Papelon melted in water to taste
Place the yeast, salt and sugar in a bowl, add the warm milk and butter, stir and add the flour little by little, mix in a dough and add the eggs, knead on a smooth surface until the dough is very smooth. With a roller spread until it is fine, flour the surface so it does not stick. Then spread the dough with butter and spread the foil and shredded cheese, add aniseed in kind. Start to roll horizontally forming a roll, squeeze it and cut circles of about 4 cm, place them in a buttered tray and let them rise for an hour in a warm and preferably dark place, take the oven to 350º until they brown, remove and bathe with the melted paper.
