Ascribur

Venezuela Inside

Venezuelan desserts: Catalina recipe

Hey, my dears readers!


Today I was with my best friend an we realize that we had all the ingredients to make catalinas so I want to prepare this dessert very common in Venezuela for any time of the year.

It is obtained in any Venezuelan bakery, I do not know if it will be obtained elsewhere in Latin America, maybe yes. Anyway, today I want to prepare some catalinas. They are like soft and very delicious cookies. They can be white or black. I’m going to prepare the black catalinas.

The recipe is simple, it is divine and accompanied with coffee, chocolate or milk are a perfect snack, I like to eat them with cheese, obtaining that salty sweet combination that we like so much to Venezuelans.

The ingredients are:

  • 1/2 cup of water
  • 1/4 kilo of papelon and 6 cloves of spice to make 1 cup less 2 tablespoons of papelon
  • 2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 4 tablespoons butter with salt
  • 1/4 teaspoon baking soda
  • 1/2 tablespoon of oil
Preparation:

In advance so that it is completely cold when it is going to be used, prepare a melado(it’s like a syrup) of papelon on a large wave, so that it does not spill when boiling, water, papelon and nails.

Bring to a boil and cook for 1 to 2 minutes, only until the paper is completely dissolved. You get 1 cup of melado. Strain immediately to remove nails and impurities. The oven is preheated to 300 degrees. In a container put 1 cup less 2 tablespoons of syrup, add the flour, ginger, cinnamon, cloves, butter and baking soda; everything mixes very well with a pasta mixer and the fingertips, without kneading too much.

With the 1/2 tablespoon of oil, a tray of metal, baking, of about 30 x 20 centimeters is greased. With the hands they make small balls of 3 to 4 centimeters in diameter, they are placed on the tray and with a floured fork or with floury fingers, they are crushed until they have a circular shape and a uniform thickness of 1/2 centimeter.

They should be quite separated, about 3 centimeters, because they stretch when baked. Take the tray to the oven and bake for 30 minutes or until golden brown.

The tray is removed from the oven and immediately the cassels are removed from the tray with a metal spatula.

And now! Enjoy your delicious catalinas!

I hope you like it! And I hope to make more posts like this soon and maybe videos included if my laptop allows it.

Greetings and see you in the next post!

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Categories: Venezuela

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