The Catalinas Creole are very tasty sweet cookies. Their appearance is dark brown, they have a soft texture and a very particular spicy flavor. This exquisite recipe is popular in Venezuelan and Colombian pastries, where it is very appreciated. In Venezuela, Catalinas are also known as paledonias or black cucas, being more recognized those prepared in the states of Zulia, Lara and the Andes. It is believed that possibly Venezuelan Catalinas come from a Spanish culinary heritage, and in turn , inherited from Arab culture. Apparently the original recipe consisted of soft cookies with honey that when arriving in America became soft cookies with paper and Creole spices. A magnificent Caribbean dessert! This time in recipes, we offer you some of the most iconic dessert of the Caribbean culture: Venezuelan paledonias. Sweetly tropical!
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Venezuelan Catalinas: |
| For the dough of the Catalinas :: 2 cups of flour (280 grams) ½ teaspoon of ground cinnamon ¼ teaspoon of ground specia ¼ teaspoon of sodium bicarbonate 1 cup of paper meladon ¼ teaspoon of ginger 4 tablespoons of butter with salt ½ tablespoon oil soup (to grease the mold) | For piloncillo honey (paper molasses) :: ½ cup of water (120 milliliters) 1 cup paper in clips 6 units of specia nails |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Venezuelan Catalinas:
1. First, prepare the paper picked up in advance, so it will be cold when using it. Use a large casserole: pour the water, piloncillo (panela or paper) and the nails and boil. Wait until the Ebulla water, then leaves the preparation one 1 to 2 minutes or until the paper is completely dissolved. Strain immediately to eliminate nails and any residue. Book 1 cup of piloncillo honey (paper molasses).
Trick: You can add 4 guayabitas to piloncillo honey, so its flavor you will be more particular and delicious. This is optional.
2. On the other hand, add the dry ingredients inside a large bowl: flour, ginger, cinnamon, cloves and bicarbonate. Mix the ingredients very well until they integrate completely.
Trick: In some recipes of Catalinas Creole mix all the ingredients (dry and wet) at once.
3. Add to the preparation the butter little by little. Remove very well until a couple consistency.
Trick: Butter must be at room temperature.
4. Finally incorporates paper piss (panela) to preparation. Remove very well until a smooth dough. Knead a little with the fingertips to verify the consistency but do not love much.
5. Gente an oven tray with 1/2 tablespoon of oil. Use the hands to make balls about 3 to 4 centimeters in diameter. With floured fingers, crush the balls until a uniform circular shape is achieved. The height of the cookies must be 1/2 centimeter. Each Paledonia must be separated from the others by 3 centimeters, as they expand when cooking.
Trick: Pre-cut the oven at 300 degrees.
6. Bake the black cucas for 30 minutes at a temperature of 300 ºF or 180 ºC, or even brown the Venezuelan Catalinas. When you take the tray out of the oven, the cookies immediately take off with a spatula.
7. Simply exquisite! These magnificent dark cookies have an exquisite aroma, with spicy accents. Its texture is soft but firm, its flavor is intense and sweet.
8. Do you dare to taste this tropical delight of Venezuelan Catalinas? Well, if so, remember that we would love to know how you look at you. Share with us a photo and comments about this gastronomic experience. And do not stop trying these other original recipes in Venezuela such as Venezuelan arepas or Venezuelan caootas.
