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paçoca pave
🇧🇷Brazil
•View in original language
(Português)
5 hour(s)
5 servings
Mariana Aparecida
@docelardamary_- Ingredients
- Recipe
- Cornstarch Cookies to taste
- condensed milk2 unit(s)
- Sour cream2 unit(s)
- Margarine2 tablespoon
- Paçoca type cork15 unit(s)
- Milk to soak the biscuit to taste
- In a pan, place the 2 cans of condensed milk, the 2 spoons of margarine and the crumbled paçocass (from 10 to 12, leave some for decoration).
- Let it cook over low heat and stirring, until it reaches the point of brigadier (unglue from the pan).
- Then put out the fire and put the cream of milk and stir until it's homogeneous and book.
- In a plate put some milk and moisten the cookies, arrange on a platter.
- Place a layer of filling on top of the biscuit layer, alternating between a layer of biscuits and a layer of filling.
- Moisten the biscuits well so that the pave does not become too hard after freezing.
- Finish with a layer of stuffing, crumble the remaining pits on top.
- Then put it in the fridge, leave at least 5 hours or overnight.
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