Pastelitos Criollos Recipe — Argentinian Fried Pastries

Pastelitos criollos are the dessert of May 25th. Fried puff pastry filled with quince paste, glazed with sugar syrup while still warm. Every Argentinian grandmother makes them. Not many do it well.

Pastelitos ("little pastries") are one of the most iconic Argentinian national holiday sweets. Associated especially with May 25th (May Revolution Day) and July 9th (Independence Day), they appear at every patriotic gathering and in every school-age child's memory of these celebrations. They are also a staple at asados and family gatherings year-round.

The technique involves layering squares of puff pastry in a star shape around a filling (traditionally quince paste, dulce de membrillo, or sweet potato paste, dulce de batata), then frying until puffed and golden. A final dip in sugar syrup glazes them and gives the signature shine.

This recipe makes 18 pastelitos. You can use store-bought puff pastry to save time. Most Argentinian home cooks do.

Ingredients

Method

1. Prepare the filling.

   If the quince paste is very firm, microwave with a splash of water for 30 seconds until spreadable. Cut into 18 small cubes (about 12 g each).

2. Roll the pastry.

   On a lightly floured surface, roll the puff pastry to 2 mm thick. Cut into 7 cm squares. You will need 36 squares (2 per pastelito).

3. Assemble.

   Place one square on the board. Put a cube of filling in the centre. Place a second square on top, rotated 45 degrees so it forms an 8-pointed star shape. Press the edges together firmly, pressing the tips outward to extend the star points.

4. Rest.

   Place assembled pastelitos on a tray and refrigerate for 15 minutes. Cold pastry puffs better in oil.

5. Fry.

   Heat the oil in a deep heavy pan to 170°C. Fry pastelitos in batches of 3 to 4, turning once, for 3 to 4 minutes total until deeply golden and puffed. Drain on paper towels.

6. Make the syrup.

   While the pastelitos are still warm, combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, simmer for 4 minutes until slightly thickened.

7. Glaze.

   Dip each fried pastelito into the hot syrup for 2 seconds, coating both sides. Transfer to a wire rack. While still wet, sprinkle with rainbow sprinkles or grated coconut.

8. Cool and serve.

   Let the syrup set for 10 minutes before serving. Best eaten within 2 hours of making.

Chef's notes.

Oil temperature is crucial. Too cool and the pastry absorbs oil and becomes greasy. Too hot and the outside burns before the inside puffs. A thermometer is the easy way to get 170°C exactly.

Dip briefly. The syrup glaze should coat, not soak. A 2-second dip is plenty.

Sweet potato vs quince. Both are traditional. Quince (membrillo) has a slightly tart profile that balances the sweet syrup. Sweet potato (batata) is softer and sweeter. Either works.

Serve the day they are made. Pastelitos do not keep well. The pastry softens overnight. Make them the day of your gathering.

Frequently asked questions