These are crispy Argentinian pastries filled with quince preserve. They are deep-fried and then coated with a sugar glaze. They can be also filled with dulce de leche and topped with colorful sprinkles.
Pastelitos are traditionally enjoyed on May 25, a day commemorating the May Revolution and the establishment of the first independent Argentinian government.
INGREDIENTS (12 - 14 Pastelitos)
500 gr all purpose flour
1 cup of milk (240 ml)
1 tbsp of Lard or Butter
1/2 Tsp of Salt
1 Egg
2 to 3 Tbsp of lard or butter and
4 Tbsp of corn starch to laminate the dough
250 gr of quince preserve or Dulce de Leche
250 gr of sugar
250 ml of water