Pastelitos Criollos

Celebrate Argentina's National Day with these delicious homemade pastelitos criollos. Perfectly crispy and sweet, these traditional pastries are filled with quince paste or sweet potato paste and are a delightful treat for any occasion.

Ingredients

🌾 1 kg Harina 0000 (All-Purpose Flour)
🧈 100 g Grasa (Beef or Pork Fat), Margarine, or Butter
💧 500 ml Water
🧂 2 tablespoons Salt
🧈 Grasa (Beef or Pork Fat)
🌽 Maicena (Cornstarch)
🍬 500 g Dulce de Membrillo (Quince Paste) or Batata (Sweet Potato Paste)
🧈 Grasa (Fat) or Oil
🍚 1 cup Sugar
💧 1 cup Water

Instructions

1- Prepare the Dough:

• In a large bowl, mix the harina 0000 and salt. Gradually add the water and mix until a smooth dough forms.
• Incorporate the grasa, margarine, or butter into the dough. Knead until well combined and elastic. Allow the dough to rest for 30 minutes under a damp cloth.

2- Prepare the Puff Pastry:

• Roll out the dough into a thin sheet on a lightly floured surface.
• Spread a thin layer of grasa over the dough, then sprinkle with maicena.
• Fold the dough into thirds, then roll out again. Repeat the process three times to create layers.

3- Fill and Shape the Pastelitos:

• Cut the layered dough into squares, approximately 10x10 cm.
• Place a small piece of dulce de membrillo or batata in the center of half of the squares.
• Cover each square with another square of layered dough, pressing the edges to seal. Use a fork to crimp the edges securely.

4- Fry the Pastelitos:

• Heat grasa or oil in a deep fryer or heavy pot over medium heat. The oil should be hot but not smoking.
• Carefully place the pastelitos into the hot oil and fry until golden brown, about 5 minutes per side.
• Remove and drain on paper towels.

5- Prepare the Syrup:

• In a small pot, combine sugar and water. Bring to a boil, then reduce the heat and simmer until it reaches a syrupy consistency, about 10 minutes.

6- Serve:

• Drizzle the syrup over the warm pastelitos before serving.

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 24 pastelitos
Calories per Serving: Approximately 200
Proteins: 2g
Fats: 9g
Carbohydrates: 28g
Equipment:

• Rolling Pin
• Deep Fryer or Heavy Pot
• Fork
• Small Pot for Syrup

Cooking Tips:

• Ensure the oil is at the right temperature to avoid greasy pastries. If the oil is too cold, the pastelitos will absorb too much oil.
• The traditional dough folding process is crucial for creating layered puff pastry. Be patient and repeat the folding process several times.

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Pastelitos Criollos

Posted by Waivio guest: @waivio_hivecooking