Cachitos
Stuffed crescent rolls served for breakfast in Venezuela
Ingredients
- 500 grams all-purpose flour
- 5 tbsp unsalted butter (3 tbsp should be softened ahead of time)
- 2 eggs
- 2 tbsp granulated sugar
- 1 tsp instant yeast
- 200 milliliters of water
- 5 grams kosher salt
Instructions
- Add sugar, salt, one egg, yeast, water, and the softened 3tbsp of butter to a mixing bowl
- Mix together well and add in the flour. Knead well at medium speed for 8 minutes.
- Rest the dough for 30 minutes--this is not a full rise, just allowing the proteins to relax
- Prep your fillings while resting the dough--I used about 300 grams of sliced ham-off-the-bone from the deli (diced), 2 slices of bacon diced up and partially cooked, 150 grams or so of deli turkey (diced), and about 1/3 of a brick of cream cheese.
- Once the dough is rested, split it into 2 pieces and roll them out thin on a clean, lightly floured surface into roughly trapezoidal shapes that can be cut using a pizza cutter or bench scraper into isosceles triangles. There should be a total of about 12 pieces of dough when you're done--don't make my mistake and finish with only 6, your dough will be too thick.
- Take each isosceles triangle of dough with the base toward you and the vertex facing away from you. Stretch the vertex away from you and the base to the sides to warp the dough into something resembling a spaceship--think of an X-Wing from Star Wars but with a smoother transition from the wings to the body.
- Put a small handful of ham onto the larger end of the dough. Fold the 2 "wings" in so they touch in the middle but leave that end still much wider than the main body. Close up the dough around the filling as much as possible while leaving that basic warped triangle shape and then roll the wide end onto the thinner end, leaving the very tip on the bottom and curving the narrow ends into a crescent shape. There's a good instructional video here: https://www.youtube.com/watch?v=cZEdiS3u5WM
- Place each cachito when finished onto a piece of parchment paper on a baking sheet. You may need 2 baking sheets for all of them. When they are done, cover them and let the dough proof for an hour or so.
- After proofing, bake at 350 degrees for 15-18 minutes. Remove, brush with melted butter (the last 2 tbsps) and then an egg wash made from the second egg, and place back into the oven for another 4-5 minutes.
- Serve while warm or allow to cool and serve lukewarm.
Notes
This recipe adapted from the original Spanish language recipe available here: https://www.comedera.com/cachitos-venezolanos/