Gaznates Recipe

The gullet is a cylindrical sweet that is made with a wheat paste filled with meringue. It is very popular in Mexico, especially in the central zone of the country, because who does not remember the merengues through the streets of Mexico with their tray full of these delicious sweets.

In this article, we want you to learn how to make gullets step by step at home so that you can enjoy this Mexican dessert from the comfort of your home. They do require some patience and ingredients, but the end result will be very satisfying and delicious. Keep reading!

Ingredients to make Gaznates:

• for the gullet
• 2 cups of wheat flour (280 grams)
• ½ teaspoon salt
• 1 tablespoon of sugar
• 130 grams of butter at room temperature
• 100 milliliters of orange juice
• 1 beaten egg
• 1½ cups vegetable oil
• 1 gullet or cannoli mold
• For the meringue
• 3 egg whites
• 1 pinch of salt
• ¼ cup of water (60 milliliters)
• 180 grams of sugar
• 1 lemon zest
• 50 grams of colored sprinkles to decorate
• 2 drops of red food coloring

How to make Gullets:

1. Begin the preparation of the gaznates by integrating the dry ingredients: flour, salt and sugar
2. Add the butter and knead until fully integrated. Subsequently, add the orange juice gradually.
3. Mix until you get an elastic dough and let it rest in the fridge for 20 minutes.
4. Divide the doughinto approximately 8-10 portions. With the help of a roller, stretch each portion as thin as possible without breaking it. If necessary, you can cut into rectangles.
5. Trick: You can flour the rolling pin to make it easier to stretch the dough.
6. Take the mold, wrap it with the flattened dough and seal with a little beaten egg to prevent it from coming unstuck.
7. Trick: It is not necessary to grease or flour the mold, once the gullet is fried, the mold will come out easily.
8. Heat the oil in a pan and fry the gullets until golden brown.
9.  Remove them and place them on absorbent paper until cool.
10. Then, you will be able to remove the mold.
11. To prepare the sweet meringue, put the sugar and water in a pot. Heat and go mixing until you get a light syrup.
12. In a container, mount the egg whites until stiff, add the lemon zest and the syrup that you prepared. Mix until you achieve a light and fluffy consistency.
13. Optionally, you can add a few drops of red vegetable coloring to obtain the typical color of this Mexican sweet.
14. Once the mixture is ready, proceed to fill the throat with the meringue using a pastry bag and a tip or syringe. Decorate with granola or colored rain.