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