Traditional Dishes: How to Prepare Pastelitos

This criollo (creole) delicacy, which, fried or oven-baked, is prepared using a crispy puff pastry, has strong links to the festivities of May 25, 1810, when Argentina formed its first government body that was independent of the Spanish crown. 

It is said that when Argentina formed its first government, during that fall in 1810, some ladies at the time carried baskets on their heads filled with pastelitos to celebrate the event.

The pastelitos take their characteristic form from the puff pastry. It is folded repeatedly over itself and becomes a light and crunchy dough, formed by layers.

This same kind of pastry is also used in empanadas and tartas. And, in many provinces, as the basis for the traditional and not less iconic pastel de papa.

If the quality of a pastelito is in the dough, the variety comes from the fillings. The most popular ones are: quince jelly, sweet potato and milk, and in some places near the coast, it is made with guava.

Considering its consumption in national festivities and being the perfect pair for a mate, it is safe to say that pastelitos criollos were part of the traditional Argentinian cuisine even before it existed as such.

Next, we'll see the step-by-step recipe and the ingredients needed to prepare traditional pastelitos criollos. Try it at home!