Tequeños

Cut the semi-hard white cheese into sticks about 5 × 1 × 1 cm.

In a bowl, combine the wheat flour, sugar and salt. Add the softened butter and egg, and rub together into moist crumbs.

Gradually pour in warm water and knead into a smooth, elastic dough that doesn't stick to your hands; knead for about 10 minutes. Cover the bowl and let the dough rest for 30 minutes.

Divide the dough into 2 parts and roll out each to a thickness of about 4 mm. Cut into long strips about 1.5 cm wide and 15 cm long.

Wrap each cheese stick with a strip of dough in a spiral, slightly overlapping each turn. Pinch the ends firmly so the cheese is completely sealed inside.

Heat vegetable oil in a deep pot to about 175°C. Fry the tequeños in small batches over medium heat until evenly golden brown, about 3–4 minutes.

Remove the tequeños with a slotted spoon and place on paper towels to drain excess oil. Serve hot.