Venezuelan Paledonias are a delicious traditional dessert, with a soft texture and the characteristic sweetness of panela. Their preparation involves a careful mixture of ingredients and precise baking to achieve the perfect result. Truly a delight to enjoy on any special occasion.
In a traditional Venezuelan recipe, the sweetness of papelón is combined with the softness of butter and the aroma of cinnamon and cloves.
With patience, a compact dough is formed and shaped into the characteristic round form of paledonias.
While baking, the home fills with a comforting aroma that invites family enjoyment.
Venezuelan Paledonias
Ingredients
½ liter of Water
½ kilogram of Wheat flour
1 kilogram of Panela
8 Cloves
1 Cinnamon stick
2 Eggs
300 grams of Butter
2 tablespoons of Baking soda
Preparation
Step 1 : In a pot, place the water with the panela, cinnamon stick, and cloves.
Step 2 : Cook until the panela dissolves.
Step 3 : When the liquid has thickened and reduced, remove from heat and let cool.
Step 4 : Meanwhile, in a bowl, start beating the butter until it becomes whiter, then add the eggs and mix until combined.
Step 5 : Add the reserved papelón water and the two tablespoons of baking soda.
Step 6 : Mix everything until well incorporated and a dough forms.
Step 7 : If necessary, add more flour if the dough is sticky or too soft.
Step 8 : It should be quite compact.
Step 9 : After kneading well, roll out the dough on a floured surface using a rolling pin, until reaching the desired thickness for the paledonias.
Step 10 : Cut the dough and shape it as desired, usually round.
Step 11 : Then, place the paledonias on a baking tray and bake until they puff up and a toothpick inserted comes out clean.
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