Golfeado

Instructions

1. Mix the flour, sugar and salt. Add the cold butter cut into cubes and rub in with your fingertips until you get a sandy texture.
2. Mix in the egg and milk, then knead quickly until you have a smooth dough. Wrap it and leave to rest for 20 minutes in the fridge.
3. Meanwhile, melt the panela with the water and cinnamon over low heat until you have a thick syrup, about 5 minutes.
4. Roll out the dough between two sheets of baking paper into a rectangle about 3 mm thick.
5. Scatter the crumbled cheese over the dough, then drizzle with the warm panela syrup, leaving a border free along one side.
6. Roll the dough up tightly, then wrap the roll in a clean cloth and leave to rest for 10 minutes.
7. Cut into 2 cm slices, then bake at 180 °C on a tray lined with baking paper for 20 to 25 minutes, until the pastry is golden and the cheese is soft.
8. Let cool for a few minutes before serving.