Api Con Pastel | Postre Boliviano por Anna Olson | El Gourmet

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness with less saturated fat.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with potential health benefits.

Remove dry maize kernels from the cob.

Grind about 250 cm³ of maize using a coffee grinder until finely ground.

Transfer the ground maize to a large bowl and add 350 cm³ of water to soak for about 2 hours.

After soaking, transfer the maize to a pot and add more water to make it fluid.

Add 2 sticks of cinnamon and 2 cloves to the pot with the maize and water.

Bring the mixture to a boil over low heat, stirring occasionally, and let it simmer for about 15 minutes until creamy.

In a separate bowl, combine 600 grams of flour, 25 grams of sugar, and 0.5 teaspoon of salt.

Add 45 grams of melted butter and 300 cm³ of hot water to the dry ingredients and mix until combined.

Knead the dough on a surface until elastic, then divide it into 16 pieces and let it rest for 30 minutes.

Roll out each piece of dough into an oval shape.

Place a portion of fresh cheese in the center of each oval, fold over, and seal the edges with a fork.

Heat vegetable oil in a pot to 180°C for frying.

Fry the filled dough in batches until golden brown and the cheese is melted.

Remove the fried pastries and sprinkle with powdered sugar and grated panela before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens