Deditos de Queso (pronounced: deh-dee-tos de queso) are Colombian style cheese sticks. You can find deditos at any Colombian bakery or panaderia, but since I live far from a Colombian bakery I wanted to give these a try at home!
Deditos are usually fried, but I really wanted to make a baked version. I personally rather bake than fry if I’m cooking at home.
These deditos are cheesy, savory, soft, and buttery. They are great as a snack or appetizer!
You will need:
- 2 eggs
- Olive oil spray
- ½ lbs. block of queso blanco
- 2 cups of flour + ¼ cup of flour
- ½ cup of oat milk
- 4 tablespoons of room temperature butter
- 1 tablespoon of water
- 2 teaspoons of salt
- 1 teaspoon of baking powder
Directions:
- In a bowl, combine 2 cups of flour, salt, and baking powder. Use a whisk to combine.
- Then, add one egg and the butter. Use a spatula to combine and mix into the dough. Since the butter will be room temperature, use your spatula to divide the butter into small pieces. Then, use the side of your spatula to spread it into the flour.
- Once the egg and butter are mixed into the dough, begin to add a few splashes of oat milk at a time and incorporate it into the dough (do not pour the oat milk all at once).
- Once its combined as much as possible with the spatula, use your hand to work the dough until you get a consistency that is firm, but soft (the dough will start to come together once you use your hands).
- Use your hands to roll the dough into one big mass inside the bowl. Cover it with a dish towel and let it sit for 30 minutes.
- While the dough sits, grab the block of queso blanco and cut into 15-17 strips. The cheese strips should be about ¾ of an inch wide and 3-4 inches long. Set aside.
- After the dough has sat, sprinkle some flour onto a clean flat surface.
- Then, take the dough from the bowl and place it onto the floured flat surface. Sprinkle a little more flour onto the dough.
- Next, you will use a rolling pin (or wine bottle) to roll over the dough. Your goal is to roll the dough until it becomes as flat and thin as possible. Be sure to sprinkle more flour if at any point the dough sticks to the surface or roller.
- Once you have the flattest and thinnest dough, use a knife to cut the edges to ensure it is the shape of an even rectangle. This will help you have even and uniform strips.
- Next, use a knife to cut a strip of dough. Be sure it is as wide or wider than your cheese sticks and at least 5 times longer.
- After you have cut the strip of dough, place it on the counter again and roll it once more to make it even thinner and flatter.
- Then, place the cheese stick in the dough strip and wrap it or roll it in the dough until it is completely covered. You will want to be sure to have a close and tight wrap/roll around the cheese without any gaps and that the ends are completely sealed. Repeat until all of the cheese sticks have been wrapped in dough.
- Place the deditos in the freezer for 15 minutes.
- Meanwhile, preheat the oven to 415F.
- Cover a baking sheet with aluminum foil and spray with olive oil.
- Take this time to also make your egg wash. Combine one egg with 1 tablespoon of water and whisk together.
- After the oven is preheated and the deditos have been in the freezer for 15 minutes, place the deditos in the baking sheet.
- Brush the egg wash over each dedito. Then, place the deditos in the oven for 10-15 minutes.
- Remove the deditos once they are ready. Enjoy with guava sauce, cilantro mayo sauce, hot honey or alone.
- Yields 15-17 deditos de queso.
