Pastelitos criollos are a classic Argentine sweet, with a crisp, flaky exterior and a filling of quince jam or sweet potato jam, closely associated with the May 25th national celebrations.
Besides being typical in Argentina, they’re also very popular in Uruguay and Paraguay, and are part of the tradition surrounding the country’s patriotic holidays.
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Argentine Fried Pastries and Sweet Potato Jam
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 pieces
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 500 g of 00 flour (about 4 cups)
- 1/2 tablespoon of salt
- 250 ml of water (about 1 cup)
- 100 g of margarine or lard, for laminating the dough (about 3.5 oz)
- to taste of cornstarch, for dusting between layers
- 300 g of quince jam (dulce de membrillo), cubed (about 10.5 oz)
- 300 g of sweet potato jam (dulce de batata), cubed (about 10.5 oz)
- 1 liter of oil, for frying (about 4.25 cups)
- 200 g of sugar, for the syrup (about 7 oz) (optional)
- 100 ml of water, for the syrup (about 1/3 cup + 1 tbsp) (optional)
Instructions
- Make the dough, mix the flour with the salt and gradually add the water, until you get a smooth, even dough. Let rest for 20 minutes.
- Build the layers, roll out the dough, spread with margarine, dust with cornstarch, and fold. Repeat the process several times to build up layers.
- Cut the dough, roll out the final dough very thin and cut small squares or ovals.
- Fill, place a cube of quince jam or sweet potato jam in the center of each piece.
- Close the pastries, bring the corners of the dough together toward the center, shaping the characteristic pastelito form.
- Fry, heat the oil to 140°C (280°F) and fry the pastelitos a few at a time, until golden and crisp, about 2 minutes per side.
- Drain, remove and let drain on paper towels.
- Glaze with syrup, if desired, boil the sugar with the water until you get a light syrup and brush it over the warm pastelitos.
Tips for getting it right
- Repeating the spread, dust, and fold process several times is what builds up the flaky layers.
- Frying at a moderate temperature keeps the pastries from browning on the outside before cooking through.
- Sealing the corners well keeps the filling from leaking out during frying.
- The syrup glaze is optional, but adds extra shine and sweetness.
Traditional variations
- The original Spanish recipe used only quince; sweet potato, a crop native to the Americas, was added later in the Río de la Plata region.
- Some families also fill them with dulce de leche.
How to serve
Pastelitos criollos are served warm or at room temperature, as a sweet or dessert.
They’re essential during the May 25th and July 9th national holiday celebrations in Argentina.
Recommended sides
- Mate
- Tea
- Cider
Did you know?
Pastelitos criollos are strongly associated with the celebration of May 25, 1810, when Argentina’s First Patriotic Government was formed.
Their flaky dough is achieved with the technique of spreading fat, dusting with cornstarch, and folding several times, similar to traditional puff pastry.
Frequently Asked Questions
They're linked to this national holiday because they're a traditional sweet prepared especially for May 25th and other Argentine patriotic celebrations.
The original Spanish-derived recipe used quince jam; sweet potato, a crop native to the Americas, was added later in the Río de la Plata region.
It's achieved by rolling out the dough, spreading it with fat or margarine, dusting it with cornstarch, and folding it, repeating the process several times to build up layers.
It's recommended to fry them in oil at around 140°C (280°F), so they turn golden and crisp without burning on the outside before cooking through.
