The golfeado is a typical sweet bread of the gastronomy of Venezuela, originating in the Capital Region of the country, especially in the area of the Altos Mirandinos.
The dough is rolled in a form similar to that of a snail and thus resembles the famous cinnamon rolls, and its folds are filled with a mixture of grated paper and white cheese, flavoured with aniseed in kind and baked.
They are usually accompanied by a slice of hand cheese, a type of salty and mild fresh cheese also typical of the country. For many Venezuelans, the ascent to Los Teques or Colonia Tovar, including a walk to Macuto, was synonymous with eating golfeados, because on each of these roads there was an obligatory stop for its fame thanks to these sweets. What all these routes coincide in is that they are routes of passage to leave Caracas. From there to it doesn't seem too far-fetched that the origin of the gulfs goes back to Petare, which, for the first half of the last century, was a town far from other hamlets and where many travelers stopped to provide themselves with food before continuing the journey. In the chronicles of Petare, the authors of this recipe are the brothers Genaro and María Duarte, who, settled in Libertad Street, took out smoking trays from their wood ovens, from this "leavened flour, baked in its just point, thin ribbon with five turns, seasoned with molasses of paper and cheese". The saucer was copied immediately after the popularity it took and that increased the number of visitors of these brothers. Translated with www.DeepL.com/Translator
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