TEQUEÑOS

Ingredients

10 all-purpose flour

1 kosher salt

1 sugar

6 cold butter, cut into 1/4-inch cubes

1 large egg, beaten

1 ice water

12 Queso Blanco Cheese from V&V SUPREMO®, cut into 16 batons 2 ¾ -inch x ¾ -inch x ¾ -inch (about ¾ oz. each)

Vegetable oil, for frying

Guasacaca, for serving (see recipe)

Place flour, sugar, and salt in food processor. Pulse several times to combine. Sprinkle butter evenly over flour and pulse until butter is cut into pieces slightly smaller than a pea, about 8, 1-second pulses. Transfer dough to large bowl.
Add egg and 6 tablespoons of the water. Use rubber spatula to press dough against side of bowl until it starts to form a ball. With your hands, work dough just enough to form a disk. Add 1 tablespoon water if necessary. Wrap in plastic wrap and rest in refrigerator for at least 30 minutes.
Unwrap dough and place on a lightly floured surface. Roll out into a circle, about 14 inches in diameter (1/8-inch thick). Cut off edges to create a 12-inch square. Cut square into strips 3/4-inch wide. Roll out strips to make dough as thin as possible. Transfer strips to 2 parchment lined trays. Do not overlap. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
Take one strip of dough and drape end over top of one cheese baton. Wrap entire cheese baton in dough on a diagonal, overlapping dough to fully cover cheese. Cover bottom of cheese baton in dough and pinch top and bottom ends closed to fully seal. (trim excess dough if necessary) Repeat with remaining cheese batons.
Deep fry tequeños at 375°F-400 until crust is golden brown. (Approx. 1 ½ minutes) Transfer tequeños to a paper towel lined tray. Serve immediately.

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