Pastelitos Criollos
Pastelitos
Flaky fried pastries filled with quince paste (membrillo) or sweet potato paste (batata), traditionally eaten on May 25th and other national holidays. Crunchy, sweet, and deeply nostalgic.
Pastelitos Criollos (Pastelitos)
Flaky fried pastries filled with quince paste (membrillo) or sweet potato paste (batata), traditionally eaten on May 25th and other national holidays. Crunchy, sweet, and deeply nostalgic.
For the pastry
- 2 sheets puff pastry (store-bought is fine), thawed
- Oil for deep frying (enough for 2 inches in pot)
- 1 egg white, lightly beaten (for sealing)
For the filling
- 200g (7 oz) dulce de membrillo (quince paste), cut into small rectangles
- 200g (7 oz) dulce de batata (sweet potato paste), cut into small rectangles
For the syrup glaze
- 1 cup sugar
- 1/2 cup water
- 1 tbsp lemon juice
Wine Pairing
Mate cocido (sweet tea) or café con leche
- •Street vendors during national holidays (May 25th, July 9th)
- •Panaderías and confiterías throughout Argentina
- •Feria de Mataderos (Sundays)
- 1
Make the syrup: boil sugar, water, and lemon juice until slightly thickened (about 5 minutes). Keep warm.
- 2
Cut puff pastry sheets into 4-inch squares. You should get about 12 squares.
- 3
Place a small rectangle of membrillo or batata in the center of each square.
- 4
Brush the edges with egg white. Fold the pastry diagonally to form a triangle, pressing edges firmly to seal. Use a fork to crimp the edges.
- 5
For the traditional shape, use a sharp knife to make a small decorative slit or pattern on top.
- 6
Heat oil in a deep pot to 350°F (175°C). The oil should be at least 2 inches deep.
- 7
Fry pastelitos 2-3 at a time, turning once, until puffed and deeply golden — about 2-3 minutes per side.
- 8
Remove with a slotted spoon and immediately dip in the warm sugar syrup, coating all sides.
- 9
Place on a wire rack to drain. Let cool slightly before eating — the filling is molten hot inside.
- ✦
The oil temperature is critical — too cool and they absorb oil and become greasy, too hot and they brown before the inside cooks. Use a thermometer.
- ✦
Seal the edges very well or the filling will leak out during frying. The fork crimp is both decorative and functional.
- ✦
Make both membrillo and batata versions — guests will have a strong preference for one or the other. In Argentina, this is a passionate debate.
Pastelitos are one of Argentina's most traditional sweets, dating back to the colonial era. They've been sold in the streets since the May Revolution of 1810 — legend says vendors sold them in the Plaza de Mayo during the revolution itself. Today, eating pastelitos on May 25th (Revolution Day) is as important as eating locro. Vendors fry them fresh on street corners during national holidays, and the smell of hot oil and sugar syrup is synonymous with Argentine patriotism.
Best eaten within hours of frying. They lose crispness quickly. Store at room temperature in a paper bag for up to 1 day — do not refrigerate or they'll go soggy.