Cheese Pastries (Tequeños)


  • 1 kilogram flour (2.2 pounds)
  • 1 Cup butter tender
  • 1 Cup Water
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 kilogram fresco cheese Fresk-o


Combine the half of the flour, butter , egg, salt and sugar in a bowl. While kneading, add a tablespoon or two of Milk. At first it just makes a mess, but as you knead it it starts to take shape. Keep kneading and adding Flour until it does not stick to your hands. If you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands. Let the dough rest for 1 to 2 hours.

While the dough is resting, cut the cheese into strips into a finger-like shape. They should be maybe 1/2″ by 1/2″ by 3″. Don’t make the “fingers” too long, or they will be more difficult to use later.

Wrapping the Cheese:
After the dough has rested, shape it into balls slightly larger than your fist. Roll them out until they are 1/4 to 1/8 inch thick. Cut the rolled-out dough into long strips that are 3/4″ wide.

Wrap the cheese “fingers” with the dough strips. Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it. After you have wrapped the cheese in dough, dust the uncooked “tequeños” with flour and fry them in oil.
These are fattening, but they are delicious!!!!!!

Most be frozen before frying and must be kept frozen if unused.