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PASTELILLOS / Sweet Yucca Pastries Recipe | |
Peruvian Dessert | |
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Ingredients:
2.2 lb (1 k) yucca (cassava) 3 ½ oz (100 g) squash (optional) ¼ teaspoon salt 1 teaspoon ground aniseed Camotillo / Sweet Potato Dessert or Manjarblanco for filling Vegetable oil Confectioners sugar Cinnamon
Directions:
Peel yuccas and cook in water together with squash, salt and aniseed.Transfer to a bowl or a work surface and mash with potato masher until a smooth dough is obtained. Sprinkle flour while kneading to prevent dough from sticking to hands. Take small portions of dough and form 2 inch-balls (5 cm) approximately. Flatten them slightly, placing in the center 1 teaspoon of camotillo or manjarblanco. Cover with another portion of dough. Seal borders well by pressing with fingers. Try shaping pastries like a star. Fry in hot over until golden. Drain in absorbent paper. Serve hot. Sprinkle confectioners sugar and cinnamon on top. | |