Sweet Venezuelan Arepas with Papelón and Anise

Close-up of golden brown sweet fried arepas on a white plate with text: Venezuelan Cuisine, Sweet Fried Arepas.

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Sweet Venezuelan Arepas with Papelón and Anise

Crispy, lightly sweet, and anise-scented, these sweet Venezuelan arepitas are fried to perfection and best served filled with shredded white cheese.

Prep Time30

Cook Time30

Cool down5

Total Time1 5

Course: Arepas, Breakfast

Cuisine: Venezuelan

Keyword: how to make sweet Venezuelan arepitas, Sweet Venezuelan arepas, sweet Venezuelan arepitas recipe, Venezuelan arepitas dulces, Venezuelan sweet arepas with papelón and anise

Servings: people

Calories: 1112kcal

Ingredients

For the cane syrup

2 cups (350 g) grated papelón (panela or piloncillo)
3 cups (720 ml) water

For the dough

2⅔ cups (640 ml)cane syrup (melao de papelón)
4 teaspoons anise seeds
½ teaspoon salt
2 teaspoons baking soda
2 cups (240 g) precooked corn flour (like Harina P.A.N.)
8 tablespoons 64 g all-purpose flour
4 tablespoons 30 g aged white cheese, finely shredded (optional)
Plenty of vegetable oil for frying

For the filling

4 cups (400 g) shredded salty white cheese (queso llanero or similar)

Instructions

In a saucepan, combine the papelón and water. Simmer until it becomes a light syrup. Let cool completely.
In a mixing bowl, stir together the syrup, anise seeds, salt, and baking soda. Gradually add the flours and knead until smooth. Rest for 5 minutes.
Heat oil in a deep skillet over medium-high heat.
Shape the dough into small balls, flatten them between plastic, and cut into 2.5-inch (6.4 cm) rounds about ¼ inch (0.6 cm) thick.
Fry in hot oil until they puff and turn golden on both sides. Drain on paper towels.
Slice open and fill with shredded cheese. Serve hot and enjoy.

Nutrition