PASTELILLOS / Sweet Yucca Pastries   
  Ingredients :
    2.2 lb (1 k) yucca (cassava)
    3 oz (100 g) squash (optional)
    teaspoon salt
    1 teaspoon ground aniseed
    Camotillo / Sweet Potato Dessert or Manjarblanco for filling
    Vegetable oil
    Confectioners sugar
    Cinnamon

  Preparation:

Peel yuccas and cook in water together with squash, salt and aniseed.

Transfer to a bowl or a work surface and mash with potato masher until a smooth dough is obtained.

Sprinkle flour while kneading to prevent dough from sticking to hands.

Take small portions of dough and form 2 inch-balls (5 cm) approximately.

Flatten them slightly, placing in the center 1 teaspoon of camotillo or manjarblanco.

Cover with another portion of dough. Seal borders well by pressing with fingers. Try shaping pastries like a star.

Fry in hot over until golden. Drain in absorbent paper.

Serve hot. Sprinkle confectioners sugar and cinnamon on top.
 
        12 servings
       
 
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