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“The golfeados are some sweet rolls rolled in spiral form, filled papelon grated cheese and flavored with anise and baked, eaten warm hand cheese accompanied doubtless have become one of the most popular sweets by Venezuelans.”
3hrs 10mins
10 rolls

Ingredients Nutrition

  • For the dough
  • 1 cup milk
  • 1 teaspoon salt
  • 12 cup sugar
  • 350 g flour
  • 20 g fresh yeast
  • 2 eggs
  • 50 g butter, melted
  • Filling
  • 50 g butter
  • 300 g granulated brown sugar (brown sugar, molasses or brown sugar)
  • 250 g of grated farmer's cheese (mild white cheese)
  • anise
  • 250 g granulated brown sugar (melted in 1/2 cup water to taste)


  1. Place yeast in a bowl, salt and sugar, add warm milk and butter, stir and gradually add flour, mix into a dough and add the eggs, knead on a flat surface until dough is very soft.
  2. Extend it with a roller in a rectangle and pull it have half inches. thick, lightly flour the surface to prevent sticking.
  3. Then brush the dough with butter and sprinkle the brown sugar and grated mild white cheese (feta cheese is fine), add anise in kind. Start to scroll horizontally to form a roll, squeeze and cut circles of 4 inches, place them next to each other with little separation between them in a buttered pan and let them weigh for about an hour in a warm place, preferably dark.
  4. Take the oven at 350 degrees for 20 min., remove them add more cheese on top and bathe them the syrup of brown sugar (proportion of 250 gr. papelon with 1 / 2 cup water)., putting them again for 10 minute more until brown and remove.
  5. The peculiarity of golfeado is that once baked a little stick separate easy to serve. Serve with fresh cheese by hand (seemed a little mozzarella or Oaxaca Mexican white cheese is a yarn) or or by themselves as warm out of the oven are divine .

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