Star-shaped puff-pastry parcels filled with quince or sweet-potato paste, deep-fried until they bloom open and crisp, then glazed with syrup and showered in nonpareil sprinkles.
Pastelitos are the taste of Argentine patriotism, traditionally fried for the May Revolution of 1810 and Independence Day. Folklore pictures women in colonial Buenos Aires carrying baskets of them through the streets in celebration, and the gold-glazed, star-shaped pastry has symbolised national festivity ever since.
The pastry shatters into countless flaky, oil-crisped layers around a warm, almost jammy core of quince that is sweet and faintly floral. The syrup glaze adds a sticky candied edge and the sprinkles a tiny crunch. Festive, messy and irresistible straight from the pan.
Frying in two stages—moderate then hot—first lets steam separate and lift the puff-pastry layers into the open star, then sets and crisps them; the syrup dip glazes the surface without resoftening the fried crust.
Variations
Sweet-potato (batata) filling, dulce de leche filling, baked instead of fried, quick versions using empanada discs, savoury cheese pastelitos
On the Palate
Where Pastelitos Criollos sits in the Argentinian flavor cloud
Ingredients
Serves 8How it's made
8 steps · 45 min
- 15 min
Roll puff pastry thin and cut into small squares.
- 25 min
Place a small cube of quince or sweet-potato paste in the centre of half the squares.
- 36 min
Brush the edges with water and top each with a second square rotated 45 degrees to form a star.
- 44 min
Press the centre to seal, leaving the eight points free.
- 54 min
Fry first in moderately hot oil so the points puff and rise, spooning oil over them.
Watch outStart in moderately hot oil and spoon it over the points — the gentle heat coaxes the layers to lift and open into a star.
- 63 min
Raise the heat and fry until deep golden and crisp all over.
Watch outThen raise the heat to set them crisp and deep-gold — this second stage locks the puff in place.
- 72 min
Drain briefly, then dip into warm sugar syrup to glaze.
Watch outDip in warm syrup only briefly — a quick glaze coats without soaking the crust soft again.
- 81 min
Scatter with colourful nonpareils while still sticky and serve.
