Cheese and Egg Tartlets

1

On a smooth surface, combine the flour, sugar, vegetable oil, and water

Mix well and let it rest for 30 minutes

2

Use a cookie cutter to cut out small pieces of the dough, about half a centimeter thick

Cut out circles with the egg molder

3

Fold the edges of the dough to form a flute shape. Reserve

4

In a saucepan, combine the sugar and water

Heat over low heat, stirring constantly, until the sugar dissolves

Let it simmer for 10 minutes and reserve

5

In a frying pan, add enough oil to reach a height of 1 cm

Heat over medium heat and fry three tartlets at a time, taking care not to wet the filling

6

When golden brown, remove from the pan and place on paper towels

Serve when all are cooked.