These Venezuelan Cachitos de Jamón are soft, buttery, and filled with delicious ham! Plus, they’re easier to make than you might think! The dough is simple, with everyday ingredients, and while it does take a little time to rise, the hands-on work is minimal. And the best part? You can use high-quality ham, control the flavors, and enjoy them fresh out of the oven. Once you try them, you’ll wonder why you didn’t make them sooner!
Oriana’s Thoughts On The Recipe
I have to confess—growing up, I was not a fan of “Cachitos de Jamón.” I know, I know! That might sound shocking because they are a staple in Venezuelan bakeries. But the truth is, I wasn’t a fan of the fatty ham often used in store-bought versions. However, when I made them at home and used lean ham, everything changed. Now, I can say that I’m officially a cachitos fan!
These Venezuelan Ham Crescents are one of those comforting treats that immediately transport me back to my childhood. There’s something about the smell of freshly baked bread filled with warm ham that makes you feel right at home. And, of course, they pair perfectly with a big cup of “café con leche” (coffee with milk). Whether you serve them for breakfast or an afternoon snack, they are simply irresistible!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Warm Water (110°F) – Activates the yeast. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate.
- Granulated Sugar – Feeds the yeast and adds a slight sweetness to the dough.
- Instant Yeast – Helps the dough rise quickly. You can also use active dry yeast, but you’ll need to let it proof longer.
- Light Brown Sugar – Adds a touch of sweetness and enhances the flavor of the dough.
- Vegetable or Canola Oil – Keeps the dough soft and tender. You can substitute with melted butter if desired.
- Salt – Enhances the flavor.
- Bread Flour – Gives the dough structure and a nice chewiness. If you don’t have bread flour, all-purpose flour will work, too.
- Lean Ham – The star of the filling! Use good-quality ham for the best flavor.
- Butter – Brushed on the cachitos before baking for a beautiful golden color.
Food Allergy Swaps
- Dairy-Free: Use dairy-free butter to brush the cachitos.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend and freee White bread Flour blend.
Potential Recipe Challenges & Pro Tips
- Dough Takes Time to Rise: Since this is a yeast dough, it needs time to rise properly before shaping. Pro Tip: Make sure your water is warm (about 110°F) when activating the yeast. Too hot or too cold, and the yeast won’t work properly. If your kitchen is chilly, let the dough rise in a warm spot, like inside the oven, with just the light on.
- Rolling the Dough Evenly: If the dough is uneven, some cachitos may bake faster than others. Pro Tip: Roll the dough into an even circle before cutting it into triangles. This ensures all your cachitos are uniform in size.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Dough
In the bowl of a stand mixer, whisk warm water, sugar, and yeast. Let it rest for 8-10 minutes.
With the whisk attachment, mix in the remaining granulated sugar, brown sugar, oil, and salt. Slowly add 1 1/2 cups of bread flour and mix on low until incorporated. Switch to the hook attachment and gradually add the remaining flour. Knead on low speed for 6-8 minutes until smooth and elastic.
Transfer to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled, about 2 hours.
Step 2 – Rise
Transfer to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled, about 2 hours.
Step 3 – Assemble
Punch down the dough and divide it into two equal parts. Shape into balls, then roll each one into a 15–16 inch round on a floured surface. Using a pastry wheel, cut each round into 4 triangles (like a pizza).
Scatter 4–6 tablespoons of ham over one of the triangles. Fold the corners over the ham, then roll from the wide edge to form a crescent shape. Gently curve the edges and place them on a baking tray. Repeat with the remaining triangles. Cover with a clean kitchen towel and let them rest in a warm place while the oven preheats.
Step 4 – Bake
Preheat the oven to 375º F (190º C) for 20 minutes. Bake the cachitos for 20 – 25 minutes until puffed and golden brown. Remove from oven, and brush each crescent with melted butter using a pastry brush. Let them cool on a wire rack a few minutes before serving.
Extra Recipe Tips For Success
- Flour – Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade cachitos regardless of whether you use bread flour or all-purpose flour.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl in a slightly warm (but off) oven.
- The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled.
- Use a light touch when shaping the cachitos—overworking the dough can make them dense.
- Always preheat the oven for at least 20 minutes for the best results; cachitos need consistent heat for proper baking.
Variations & Additions
- Cheese-Filled Cachitos: Add a thin slice of cheese along with the ham for an extra indulgent twist.
- Herb Butter Glaze: Mix melted butter with a pinch of garlic powder and parsley for a savory finish.
Storing and Freezing Instructions
Leftovers: Store at room temperature in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.
Freezing: Let the cachitos cool completely, then wrap them individually in plastic wrap and freeze for up to 2 months. To reheat, thaw at room temperature and warm in the oven at 300°F for a few minutes.
Frequently Asked Questions
Yes! You can prepare the dough, let it rise, and then refrigerate it overnight. The next day, let it come to room temperature before rolling and shaping.
Absolutely! I prefer lean ham, but you can use smoked ham, turkey ham, or even a mix of both.
They should be golden brown on top and sound hollow when tapped on the bottom. This usually takes about 20 -25 minutes at 375°F.
Yes! Simply cut smaller triangles and roll them up the same way. Just reduce the baking time by a few minutes.
More Venezuelan Recipes You’ll Love!
- Authentic Venezuelan Asado Negro
- Venezuelan Pasticho
- Easy Venezuelan Tequeños Recipe
- Easy Venezuelan Chicha Recipe
- Venezuelan Chocolate Marquesa
- Browse more recipes…
Recipe Card
Venezuelan Cachitos de Jamón
Equipment
Ingredients
- 1 cup (240 ml) warm water (110º F – 43º C).
- 2 tablespoons (28 g) granulated sugar, divided
- 1 package (1/4 oz – 7 g) instant yeast
- 2 tablespoons (24 g) light-brown sugar
- 1 tablespoon (15 ml) vegetable or canola oil
- 1 teaspoon (4 g) salt
- 2 3/4 cups (385 g) bread flour + more for dusting (all-purpose flour will also work)
- 1 lb (500 g) lean ham, finely chopped (I used low sodium ham)
- 4 tablespoons (56 g) butter, melted
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- In the bowl of an electric stand mixer, combine warm water, 1 tablespoon of graulated sugar, and yeast; 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 1 1/2 cup bread flour and mix on low speed until incorporated.
- Switch to the hook attachment and slowly the remaining flour. Knead mixture on medium speed until smooth and elastic, about 6 – 8 minutes. The dough has the right amount of flour when it feels very moist but does not stick to your fingers when pressed. If the dough is still very wet and sticking to the sides of the bowl, add 1 tablespoon of flour a tablespoon at a time; continue mixing until smooth and do not stick to your fingers when pressed.
- Transfer the dough 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 (38 – 40 cm) round, using a rolling pin. Using a pastry wheel cutter (or a pizza cutter) cut the round into 4 equals triangles (like slicing a pizza).
- Place 4-6 tablespoons of ham all over one of the triangles. 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. When all the cachitos are rolled, cover the tray with a clean kitchen towel and let them rest in a warm place while the oven preheat.
- Preheat the oven to 375º F (190º C) for 20 minutes. Bake the cachitos for 20 – 25 minutes until puffed and golden brown. Remove from oven and using a pastry brush, brust each crescent with melted butter.
- Let them cool on a wire rack few minutes before serving.
- Dairy-Free: Use dairy-free butter to brush the cachitos.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorites are Better Batter Original Blend and Freee White Bread Flour Blend.
- Dough Takes Time to Rise: Since this is yeast dough, it needs time to rise properly before shaping. Pro Tip: Make sure your water is warm (about 110°F) when activating the yeast. Too hot or too cold, and the yeast won’t work properly. If your kitchen is chilly, let the dough rise in a warm spot, like inside the oven, with just the light on.
- Rolling the Dough Evenly: If the dough is uneven, some cachitos may bake faster than others. Pro Tip: Roll the dough into an even circle before cutting it into triangles. This ensures all your cachitos are uniform in size.
- Flour – Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade cachitos regardless of whether you use bread flour or all-purpose flour.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl in a slightly warm (but off) oven.
- The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled.
- Use a light touch when shaping the cachitos—overworking the dough can make them dense.
- Always preheat the oven for at least 20 minutes for the best results; cachitos need consistent heat for proper baking.
- Cheese-Filled Cachitos: Add a thin slice of cheese along with the ham for an extra indulgent twist.
- Herb Butter Glaze: Mix melted butter with a pinch of garlic powder and parsley for a savory finish.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in February 2014. In February 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
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.