• 1 glass of lightly warmed water
  • 4 cups of wheat flour
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of cachaça
  • 1 tablespoon of salt


  • Step 1: Mix the water, the cachaça, the oil, the salt and sift the wheat flour little by little

  • Step 2: While sieving, put your hand in the dough right after pouring the third glass, mix well, you will notice a very soft dough, then sift the fourth glass of flour little by little, it may be that only half of it is enough to reach a point where you will still have a soft dough, but not sticky

  • Step 3: Divide the dough into smaller pieces, as you will need to open it with a rolling pin so that it is very thin, the idea is that if you take a large amount of dough it will be gigantic after opening and more difficult to work with, the ideal is divide into 4 parts

  • Step 4: Flour the surface, place the part of the dough to be rolled out, put more flour on top and then start rolling out the dough, always putting more sifted flour on top and on the bottom, so as not to run the risk of sticking everything, go turning the dough while rolling and flouring

  • Step 5: Cut the dough in the shape of the pastry you want (half moon or square), add the filling you prefer

  • Step 6: Close the pastry and, with a fork, press the edges marking well, but without tearing the dough

  • Step 7: Fry in a frying pan with very hot oil


  • 1: The cachaça serves to leave the pastry dough with those little air bubbles. But don't worry, the alcohol evaporates in the process

  • 2: The water temperature for this pasta should be natural if the day is not cold, because on colder days and places the water tends to be cold, so as not to have an error, just warm the water a little

  • 3: The dough should be very thin, but not so thin that it tears when handled

  • 4: It is very important that the dough does not have any torn parts, as there is a risk that the filling will leak into the oil and the pastry itself will be soaked in oil inside it

  • 5: When you cut the dough, you'll see that there's a flap left over, which is that part of the dough that stays between one cut or another, put that part in the bowl and at the end gather all the scraps to knead and open again, but be careful, this The scrap will already be harder because it has received more flour, so don't use the scrap of the dough made with scrap. If there is a lot of scrap left over or you don't want to make a new dough with the scraps, you can make 'gravels', which is basically frying the little pieces dough left over and roll in sugar and cinnamon afterwards

  • 6: Never put the hot stuffing in your dough, wait to cool down first, as the hot stuffing on the dough will make it sweat until it's time to fry it and this could greatly compromise the final result