Argentinian
Pastelitos criollos
Flaky fried Argentinian pastelitos filled with dulce de membrillo and finished with light almíbar and grageas. They are especially loved for patriotic holidays, when the crisp layers open like little stars in the hot fat.
Watch it madeEl Pastificio de Nicola · 11:46
Ingredients
- Harina 0000 or all-purpose flour1 cup
- Fine salt1 pinch
- Rendered beef fat or pork lard, melted1 tbsp
- Warm water1/4 cup
- Rendered beef fat or pork lard, softened2 tbsp
- Cornstarch1 tbsp
- Dulce de membrillo, cut into 4 cubes100g
- Cold water, for sealing2 tbsp
- Rendered beef fat or neutral oil, for frying3 cups
- Sugar1/2 cup
- Water, for almíbar1/3 cup
- Lemon peel1 small strip
- Colored nonpareils1 tbsp
Method
- Mix the flour and salt in a bowl, then add the melted fat and warm water little by little until a firm, smooth dough forms.
- Knead for 5 minutes, cover, and let the dough rest for 20 minutes.
- Roll the dough into a thin rectangle, spread with a little softened fat, dust lightly with cornstarch, and fold in thirds like a letter.
- Turn the dough, roll it out again, spread with more fat, dust with cornstarch, fold again, and rest covered for 10 minutes.
- Repeat the rolling, fat, cornstarch, and folding one more time, then roll the dough about 2 mm thick.
- Cut 8 equal squares, about 9 cm each.
- Place one cube of dulce de membrillo in the center of 4 squares and brush the dough around the filling with cold water.
- Cover each with another square set at an angle so the corners do not match, then press around the filling and pinch the opposite points together to form the classic star shape.
- Heat the frying fat to about 150°C and fry the pastelitos gently, spooning fat over the tops so the layers begin to open.
- Raise the heat to about 180°C and continue frying until the pastelitos are puffed, crisp, and golden.
- Drain on a rack or paper towel.
- Simmer the sugar, water, and lemon peel for 5 minutes to make a light almíbar.
- Brush or drizzle the warm pastelitos with almíbar and finish with colored nonpareils before serving.
Common questions
Can I substitute the lard or beef fat in pastelitos criollos?
Yes. Pork lard gives the most traditional flavor and flakiness, but neutral shortening or a neutral oil can work in a pinch. Avoid butter alone, which softens too much and changes the texture.
How long do pastelitos criollos take from start to finish?
Plan for about 1 to 1.5 hours total, including resting and folding time. The dough needs several short rests, so don’t rush it. Frying usually takes only a few minutes per batch.
What are the most common mistakes when making pastelitos?
Using too much water makes the dough soft and hard to handle; skipping rests makes it tough; and rolling too thick prevents the layers from puffing. Also, seal well, or the filling may leak during frying.
How should I store pastelitos criollos after frying?
They are best eaten the same day, ideally warm. Store cooled pastelitos in a covered container at room temperature for up to 1 day. Recrisp briefly in a low oven; avoid the refrigerator, which softens them.
How do you traditionally serve pastelitos criollos?
Serve them warm, usually with a shiny sugar syrup and colored sprinkles if desired. They’re classic with mate, tea, or coffee, and often appear on Argentine national holidays and family celebrations.