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.
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Submitted 10/29/07.
Source:
Submitted By: K Linda K Linda
PASTELILLOS / Sweet Yucca Pastries