Argentine 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