Tequeños (Venezuelan Cheese Sticks)

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1. 1Step 1: In a large bowl, combine the flour, sugar, and salt.
2. 2Step 2: Use your fingers, a fork, or dough blender to incorporate the cold, diced butter into the flour mixture and create a sandy texture.
3. 3Step 3: Make a well in the center and mix in the egg. Slowly add cold water just until a soft dough comes together.
4. 4Step 4: On a lightly floured surface, press the dough into a disc, cover in plastic wrap, and refrigerate for 30 minutes.
5. 5Step 5: Slice the 12 ounce (340 gram) block of Queso Blanco into 8 individual sticks about 4 inches (10 centimeters) long and 1 inch (2.5 centimeters) wide.
6. 6Step 6: Place the cheese back in the refrigerator until ready to wrap.
7. 7Step 7: On a lightly floured surface, roll the chilled dough into a large rectangle about 12 inches (30.5 centimeters) wide, 16 inches (40.5 centimeters) long, and 1/8 inch (3 millimeters) thick.
8. 8Step 8: Cut the dough lengthwise into 8 individual strips about 1 1/2 inches (4 centimeters) wide.
9. 9Step 9: Take one strip of dough and wrap the end across the end of a cheese stick, then bring it across to the other end of the cheese stick to cover both sides.
10. 10Step 10: Once both sides are covered, spiral the dough, slightly overlapping the edges, until the whole cheese stick is covered. Pinch together any parts of dough or ends sticking out and roll gently between your hands to seal. Make sure no cheese is visible.
11. 11Step 11: Repeat with remaining strips of dough and cheese sticks.
12. 12Step 12: Pour about 2 inches (5 centimeters) of vegetable oil into a pan and place over medium low heat until it reaches about 350˚F (180˚C).
13. 13Step 13: Once the oil is thoroughly heated, fry the covered cheese in batches, taking care to not overcrowd the pan.
14. 14Step 14: Fry, turning once or twice, until golden on all sides.
15. 15Step 15: Transfer to a towel-lined plate and serve after a couple of minutes on its own or with desired dipping sauce.