Argentinian criollo pastries
Flaky pastries filled with quince paste and fried until golden. The quantities make about two dozen; the serving count and preparation and frying times are estimates.
These criollo pastries are made with dough folded into thin layers, quince paste, and a two-stage fry. The recipe makes about 24 pastries, or roughly 3 per person for 8 servings. Preparation and frying times are estimates; the dough rests for a total of 90 minutes.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the dough
Mix the wheat flour and salt. Add the cold butter, lemon juice, and water gradually; combine without overworking until a dough forms. Cover and chill for 30 minutes.
Ready to continue when: The dough holds together with no dry flour remaining and has rested covered in the refrigerator.
15 min - 02
Build the layers
Mix the soft margarine with the cornstarch. Roll the dough into a rectangle, spread some of the mixture over it, and fold it into thirds. Turn it, roll it out again, and repeat the spreading and folding until you have made three turns in total. Cover and chill the dough for 30 minutes after each turn.
Ready to continue when: The dough has had three turns, with layers of margarine and cornstarch between them, and has completed its final chilled rest.
90 min - 03
Roll and cut
Roll the dough out thinly on a surface lightly dusted with cornstarch if needed. Cut it into squares about 10 cm on each side.
Ready to continue when: The squares are thin and evenly sized, about 10 cm on each side.
10 min - 04
Fill and seal
Place a cube of quince paste in the center of half the squares. Moisten the edges lightly, cover with the remaining squares set at an angle, and press around the filling. Pinch the corners to shape the pastry edges.
Ready to continue when: Each pastry is sealed around the filling, with folded corners and no visible gaps along the edges.
10 min - 05
Fry in two stages
Heat the frying oil. Fry the pastries in batches, first at about 140 °C, carefully helping the folds separate, then transfer them to oil at about 180 °C to brown. Remove when golden and drain.
Temperature: 180 °C / 356 °FReady to continue when: The dough has opened into layers, the pastries are evenly golden, and the filling remains inside.
25 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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