Golfeados are Venezuelan sweet rolls made with papelón (molasses-like sugar cane byproduct) and queso llanero (salty white cheese). The ingredients are rolled up in anise-flavored sweet roll dough, baked, and drizzled with a papelón syrup. This recipe uses a shortcut of crescent roll dough rolled out and joined, filled with brown sugars and cheeses, rolled and sliced, then baked. The baked rolls are glazed with a butter, brown sugar and molasses glaze, and more cheese is sprinkled over before baking again until melted.

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Golfeados

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About Golfeados
Golfeados are Venezuelan sweet rolls, and
they have two key ingredients that are both
simple and inspired: papelón (the
molasses-like by product of sugar cane
processing), and queso llanero, a white
salty cheese. Both are rolled up inside an
anise-flavored sweet roll dough, then
baked, drizzled with syrup made from the
papelón, and sprinkled with more grated
cheese. Genius!
This recipe is a shortcut version using
refrigerated crescent roll dough. Feel free
to use homemade sweet roll dough (such
as this dough prepared in a bread
machine). You can find papelón (also
called panela) in Latin food markets.

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Numbers
 Prep Time: 20 minutes
 Cook Time: 25 minutes
 Total Time: 45 minutes
 Yield: About 16 rolls.

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Ingredients
 1 recipe homemade sweet roll dough, or 3 cans of refrigerated crescent
roll dough.
 8 ounces semi-soft salted white cheese, like farmer's cheese or quesillo
 1/2 cup light brown sugar
 1/2 cup dark brown sugar
 4 tablespoons melted butter
 _____
 2 tablespoons butter
 1/3 cup brown sugar
 2 tablespoons molasses
 1 teaspoon anise flavoring
 1/4 cup water
 Pinch of salt

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Preparation
 Preparation:
 Grate the cheese and set aside.
 Roll out the dough into about 12 b y 18 inch rectangle. If using
crescent roll dough, unroll the dough in each can and roll lightly
to press seams together, so that you have 3 separate
rectangles of dough, thenn join the rectangles together side by
side along the longer side.

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Preparation
 Brush dough with half of the melted butter. Sprinkle all over
with 1/2 cup light brown sugar and 1/2 cup dark brown sugar.
Sprinkle 2/3 of the grated cheese on top of the sugar.
 Roll the dough up into a log, starting with the long side. Slice
the log of dough into 1-inch thick slices, and place them on a
baking sheet lined with parchment paper or wax paper. Brush
tops of rolls with butter.

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Preparation (Cont.)
 Bake rolls at 375 for 15-20 minutes, until golden brown. While the
rolls are baking, make the glaze: Bring 2 tablespoons butter, 2/3
cup brown sugar, 2 tablespoons molasses, the anise flavoring,
and 1/4 cup water to a boil. Simmer for 3-5 minutes, or until
thickened.
 When rolls are golden brown, remove from the oven and brush
with the glaze. Sprinkle remaining grated cheese all over the rolls
and return to the oven for about 3-5 minutes, until cheese just
starts to melt.
 Serve warm.

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Enjoy