Arepitas Dulces

    Arepitas Dulces
    Ana Sofia Peláez

    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.

    Recipe Submitted By: 
    Ana Sofia Peláez
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    Recipe Tabs

    Ingredients
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    1 1/2
    cups
    water
    1
    teaspoon
    whole guayabitas (also known as allspice), crushed
    2
    star anise, whole
    1
    stick
    cinnamon, whole
    1/4
    cup
    papelón, roughly chopped or dark brown sugar, tightly packed*
    1
    cup
    pre-cooked cornmeal, white or yellow (P.A.N.) or other arepa flour*
    1/2
    teaspoon
    salt
    1
    teaspoon
    anise seeds, whole
    1/4
    cup
    queso blanco, finely grated
    1 1/2
    cups
    canola oil, for fying
    *
    Papelón is also known as panela, piloncillo, or rapadura, it's unprocessed cane sugar sold in hard, flat discs or cones in Latin American grocery stores.
    *
    P.A.N. pre-cooked cornmeal comes in both white and yellow is sold in Latin American grocery stores though it's increasingly available in larger chains as well.
    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.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
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    60 mins
    Prep Time: 
    45 mins
    Cook Time: 
    15 mins
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    The base number of servings for this recipe is 4
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