Arepitas Dulces

Arepitas Dulces

Venezuelan arepitas dulces, also known as arepuelas or anisitas in Colombia, are small arepas sweetened with melado de papelón and fried for breakfast or dessert. You don't even need a deep fryer, one of our favorite handy skillets will do the trick. 

Recipe Submitted By: 
Ana Sofia Peláez

Categories:

Recipe Tabs

Ingredients
1 1/2
cups
1
teaspoon
2
1
stick
1/4
cup
1
cup
1/2
teaspoon
1
teaspoon
1/4
cup
1 1/2
cups
*
*
Directions
Step 1
Bring water to a simmer. Add crushed guayabitas, star anise, and cinnamon. Remove from heat and allow to steep.
Step 2
To make the melado, combine papelón (or dark brown sugar) with 1/4 cup of water in a small saucepan. Set over medium heat and bring to a simmer. Continue to cook for 5 minutes and set aside to cool.
Step 3
Combine cornmeal, salt and anise seeds in a large bowl. Strain spice infusion into bowl and discard spices.
Step 4
Add grated cheese and cooled melado. Knead well. Add warm water one tablespoon at a time as needed to form a smooth mass.
Step 5
Cover with a damp towel and set aside to rest, 20-30 minutes.
Step 6
In a deep fryer or heavy pot (3 1/2-4 quarts wide), heat oil to 375 degrees.
Step 7
Using a silpat or two sheets of wax paper, shape roll out the dough to about 1/4" thick.
Step 8
Using a round cookie cutter punch out circles about 2 inches wide. The scraps can be gathered together and re-rolled once.
Step 9
Carefully add the arepitas to the oil, 2-3 at a time and fry until golden about 2 minutes, turning once.
Step 10
Drain directly on cooling rack or on paper towels. Serve immediately.
No votes yet
Prep Time: 
45 mins
Cook Time: 
15 mins