These Venezuelan Cachitos de Jamon are super delicious and easy to make. Serve them for breakfast or snack. Either way, they are AMAZING!
I have to confess that I was not a fan of “Cachitos de Jamon”!
But as the saying goes: You do not know what you have until you lose it and thank goodness for this recipe.
By the way, Cachitos de Jamon is how we called these delicious Ham Crescents in Venezuela.
How this recipe was born was totally accidental. I was trying to make pretzels, and when my daughter tried them and she told me: “mami this dough taste like “cachitos”.
So I cut some ham I had in the refrigerator and rolled them as a cachito and BAM! She was totally right. These are not just any cachitos but the best cachitos ever.
In Venezuelan, there is a bakery on every corner (I think I’ve mentioned it before). And when I say every corner I mean it literally.
Every corner! … So the smell of freshly baked bread is something I grew up with and I love it.
I remember how every Sunday morning my husband used to go out to buy breakfast at our closest bakery. He would come back home with empanadas, pastries, fresh bread … you know everything very light hahaha.
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That was a perfect breakfast for us and also it was a great way to start our day.
However, cachitos were never my first choice when it came to breakfast. Looking back, I realize that what I did not like was the kind of ham they used to make the cachitos. It was a very fatty type of ham. But in this homemade version, I can say that the cachitos have a new fan. Of course, I always serve them along with “café con leche”.
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Venezuelan Ham Crescents
Ingredients
- 1 package (1/4 oz) active dry yeast
- 1 cup warm water (110 degrees)
- 2 tablespoons granulated sugar
- 2 tablespoons light-brown sugar
- 1 tablespoon vegetable or canola oil
- 1 teaspoon salt
- 1 1/2 cups bread flour
- 1 1/4 cups all-purpose flour + more for dusting
- 1 lb lean ham, finely chopped (I used low sodium ham)
- 4 tablespoons of butter, melted
Instructions
- In the bowl of an electric stand mixer, combine yeast, 1 cup warm water, and 1/2 tablespoon granulated sugar; whisk to dissolve and allow to rest 8-10 minutes.
- With the whisk attachment, turn on the mixer and mix in remaining granulated sugar, brown sugar, oil, and salt. Slowly add in bread flour and mix on low speed until incorporated.
- Switch to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth and elastic, about 6 - 8 minutes.
- Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size, about 2 hours.
- Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 15 to 16 inch round, using a rolling pin. Using a pastry wheel cutter cut the round into 6 equals triangles (like slicing a pizza).
- Place 4-6 tablespoons of ham all over the triangle. Fold the corners over the ham. Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, slightly curve the edges and place on the baking tray. Repeat with the rest of the triangles.
- Preheat the oven to 375º F. Bake for 20 – 25 minutes until puffed and golden brown. Remove from oven and using a cooking brush coat each crescent with melted butter.
- Let them cool on a wire rack few minutes before serving.
Nutrition
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- Baking Sheet
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- Silicone Baking Mat Sheet
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- Mini Food Processor
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- Pastry Brush
Super recipe, ive tried those in a vezuelian shop in montreal and directly tried your recipe to make them at home. As we are vegetarian, i stuff them with ricotta and greens or with vegan sausage and emmental, the dough is perfect any association would be delicious!!
Hello Chloé! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I made these, sooooo good. Thx for the recipe!
Glad you liked them, Kevin =)
I made them and they were sooooooo good. Thx for the recipe!
Hello Kevin! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
This recipe is a true keeper. It tastes like home. Sabor de panadería venezolana!!
Hola Ana! Me alegro mucho que te gustara =) Feliz Año!
This is a great recipe and super easy. We prefer to use ham that is free of preservatives, nitrite/nitrate and antibiotics. We used Applegate Farms Black Forest ham and also Maverick Ranch chopped up in the food processor. The dough for this recipe is also delicious. Wouldn’t change a thing. Thanks!
Hello Elias! Sound like you nailed. I’m so glad you and your wife enjoyed this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know.
Could these be prepped the day or night before and baked in the morning? I would love to have these for Father’s Day breakfast for my Venezuelan husband. TIA for any tips or advice about whether this is doable.
Hello Yvonne! Sorry, I did not reply on time for father’s day but things are a little crazy around here. Yes, you can make these the day before and bake in the morning. I hope your husband had a wonderful father’s day.
I’m a bit or actually a novice when it comes to making dough. Can I use Pillsbury Crescent roll mixture from the supermarket?
Hello Mario! Sure you can, but keep in mind that the taste and texture might be different from the traditional cachitos. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What do you do with the butter, I can’t see what you used it for in the recipe.
Sorry, found it, under the photo. You can delete my comment if you want.
Thanks for your interest in my recipe, Ricky. Please come back and let me know how you like it. ?
Hice estos cachitos hoy para celebrar el día después de Thanksgiving a la venezolana. ¡Un éxito total! Saben a panadería caraqueña. Me los comí con jugo de naranja aunque la próxima vez pienso tener lista una malta bien fría. Mi esposo, que nunca había comido cachitos, quedó fascinado. Ya veo que será una receta que haremos muchas veces durante el año. Un millón de gracias por compartir y saludos desde Tennessee 🙂
Hola Andrea!! Que alegria me da recibir mensajes como el tuyo. Estos cachito son súper ricos y lo de la malta bien fría me parece una idea genial. Felices Fiestas!!! Un abrazo y muchos saludos.
love this recipe. I will definitely try these goodies out.
Thanks Alcides!
oh, se ven riquisimos!! se me antojaron mucho Oriana 😀 tender que probar hacerlos antes de mi parto
Que delicia, tengo que prepararlo… Gracias Oriana… Excelente recomendación.
¡Maravillosos! Me muero por uno en este instante, Oriana.
Buena semana y un abrazo,
Vero
lacocinadevero.com
Deliciosos!!! Creo que si los empiezo a comer, no paro 😉
Qué buena pinta tienen! Y, como dice Adriana, seguro que con queso están de muerte!
Se ven deliciosos y con quesito ni me imagino como quedan, los voy a preparar para acompañar el mate. Gracias!
Se ven riquísimos! Ahora tendré que calmar antojos.
Chamaaaaaa!!,que ricoooss!!!… me leiste el pensamiento!… I’ve been craving them so a couple of weeks now!
¡Las fotos son una maravilla!!! Y que deiciosos se ven!!! hasta parece que se le puede sentir el olor!!!
Auchhhh I want, I want.. thanks for the recipes, it looks pretty easy and I know my princesas will love them
Wow! Those look insanely delicious!
Talk about a spin on something delicious that results in something even better! I’m def going to try this, pinning!
Se me hizo la boca agua. Esta receta la tengo que Pin
wow que delicia quiero uno ya!
These looks delicious!! I want to try this asap!
Se ve super deliciosos!!
Mujer, BB is soooooooo making this!! Se ven deliciosos that I had to pin them. QUE RICOS!!! The recipe looks so easy I think even BB can do it. Ya te dire. BB2U
Chama! Cachitos y café con leche. Por favor la proxima vez invitas. Voy a ver si me animo un día y los hago. Besos
First, I’m jealous that you grew up in such a beautiful country. Second, These look delicious and full. I think I would like a little cheese filling as well.