Preparation

beat the yolks until they are almost white, add the anise, the cognac and the necessary flour until a soft dough rises.
the dough is worked until it detaches from the hands and from the table, while it is being rubbed, the melted fat is added little by little. The dough is stretched finely and squares of approximately 6 centimeters are cut, then the ends are joined, moistening the edges.
it is fried in hot fat. let it cool and then fill with the dulce de leche. if desired, they can be candied with ready syrup.

Ingredients

  • 6 egg yolks
  • 1 teaspoon of anise beans
  • 1/2 tablespoon of fat pella
  • 1/2 tablespoon brandy
  • 1/4 kg. Of flour
  • fat for frying
  • caramel