In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Incorporate the cold, diced unsalted butter until the mixture resembles coarse crumbs. Beat in a large egg, then gradually add cold water until a soft dough forms. Wrap in plastic wrap and chill for 30 minutes.

Cut Queso Blanco into sticks, each about 4 inches long and 1 inch wide. Place in refrigerator to cool.

Dust a clean countertop with flour and roll the dough into a rectangle about 1/8 inch thick. Cut the dough into strips approximately 1.5 inches wide.

Take one dough strip and place a chilled cheese stick at one end. Cover the cheese with the dough, spiraling around tightly while pressing to seal.

Heat vegetable oil to 350°F (180°C) over medium heat. Fry the wrapped cheese sticks in small batches for about 3-5 minutes until golden brown. Drain on paper towels.

Let cheese sticks rest for a couple of minutes on a towel-lined plate. Serve hot with zesty Guasacaca or Salsa Rosada.