Pastelitos Criollos de Dulce de Membrillo

Los pastelitos criollos son una delicia típica de la gastronomía argentina. Estos pastelitos se caracterizan por su masa hojaldrada y crujiente, rellena de dulce de membrillo.

El dulce de membrillo es una pasta dulce obtenida de la cocción de la fruta del membrillero. Es muy popular en América Latina y se utiliza en diversos postres y preparaciones.

Para hacer los pastelitos criollos de dulce de membrillo, se prepara una masa hojaldrada con harina, manteca, sal y agua. Luego se extiende la masa y se corta en cuadrados o rectángulos.

En el centro de cada trozo de masa se coloca una porción de dulce de membrillo. Luego, se doblan las esquinas de la masa hacia el centro, formando un paquete rectangular. Se sella bien y se fríe en aceite caliente hasta que queden dorados y crujientes.

Estos pastelitos se suelen comer calientes o tibios, espolvoreados con azúcar impalpable. Son irresistibles y perfectos para disfrutar acompañados de una taza de té o café caliente. Además, son una opción ideal para celebraciones o meriendas familiares.

En resumen, los pastelitos criollos de dulce de membrillo son una deliciosa opción de postre o merienda típica de Argentina. Su masa hojaldrada y crujiente combinada con el dulce sabor del membrillo los convierte en un verdadero placer para el paladar.



Pastelitos Criollos Argentinos, de hojaldre frito y rellenos de dulce de Membrillo. Bien crocantes y sequitos con baño de almíbar. Con estas cantidades salen de 12 a 14 pastelitos. INGREDIENTES: 500 gr de harina 0000 (harina floja o de todo uso) 1 taza (240 ml) de Leche 1 Cda (12 gr) de Grasa de Cerdo ó Manteca (manteca de cerdo ó mantequilla) 1/2 Cdta de Sal 1 Huevo Para el Empaste: 2 o 3 Cdas de Grasa de Cerdo o Manteca 4 Cdas de Almidón de Maíz Dulce de Membrillo o Batata 250 gr aproximadamente. Para el baño de almíbar: 250 gr de Azúcar y 250 ml de Agua. Instagram: y Pinterest: #PastelitosDeMembrillo #25deMayo #Argentina
Ingredientes:

- 500 gramos de dulce de membrillo
- 2 láminas de masa para empanadas
- 1 huevo batido

Preparación:

1. Precalienta el horno a 180 grados Celsius.

2. Extiende una de las láminas de masa para empanadas sobre una superficie ligeramente enharinada.

3. Corta la lámina de masa en círculos del tamaño deseado para tus pastelitos.

4. Coloca una cucharada de dulce de membrillo en el centro de cada círculo de masa.

5. Humedece los bordes de la masa con agua o con un poco de huevo batido.

6. Tapa cada pastelito con otra lámina de masa para empanadas, presionando suavemente los bordes para sellarlos.

7. Con un tenedor, presiona los bordes de cada pastelito para decorarlos y sellarlos aún más.

8. Coloca los pastelitos en una bandeja para horno previamente engrasada o forrada con papel de horno.

9. Con un pincel de cocina, pinta la superficie de los pastelitos con huevo batido.

10. Lleva los pastelitos al horno precalentado y hornéalos durante 15-20 minutos, o hasta que estén dorados y crujientes.

11. Retira los pastelitos del horno y déjalos enfriar antes de servir.

¡Disfruta de estos deliciosos pastelitos criollos de dulce de membrillo! Puedes acompañarlos con un poco de azúcar glas espolvoreada por encima o con un poco de crema batida. ¡Buen provecho!

Hello everyone, welcome to "El Pastificio de Nicola" In this video I' preparing "Pastelitos Criollos", crispy Argentinian pastries filled with quince preserve. They are enjoyed in Argentina all year around but specially during national holidays like May 25th,

A day commemorating the May Revolution and the establishment of the first independent Argentinian government. For this recipe you will need: 500 gr of all purpose flour, a cup of milk, 1/2 teaspoon of salt, 3 tbsp of Lard or butter, one for the dough and two more for the folding

One egg and corn starch. First boil the milk along with the lard or butter and the salt. As soon as it boils, remove from the heat and let cool. Put the flour on the table and make a well in the center

Once the milk has cooled down, add the egg and mix well. Add this mixture to the flour and mix incorporate all the ingredients to form a dough the dough should be a bit firm it doesn't need to be smooth. after kneading it for a few minutes,

Form a ball, place it in a plastic bag and let it rest for at least an hour. Once the dough has rested you can roll it out I'm going to work with half the dough Flatten it a bit and start rolling it out to form a rectangle

This can be done also using a pasta machine It needs to be quite thin, about 2 or 3 millimeters thick. Once the dough has been rolled out thinly spread a very thin layer of lard over it. When done spreading the lard or butter on the dough, dust with the corn starch

Spread it with your hand to remove the excess Then make 10 centimeters folds spreading more lard on it every time. Rolle it out longwise to flatten it... and spread half with the lard ...dust with corn starch.... and fold in half.

And the puff pastry dough it's now ready. Let it rest for 30 minutes. Once the dough has rested roll it out more or less thin, about 3 or 4 mm thick. Cut he edges using a sharp knife making a guillotine like cut.

This is so the dough can open up in layers while frying it. To make the Pastelitos, cut 7 or 8 centimeter squares of dough you can use a ruler to be exact or a cut up cardboard square and to fill the the Pastelitos, you will need:

250 gr of quince or sweet potato preserve Cut the preserve into squares put them in a sauce pan add 2 tablespoons of water, turn on the heat (medium low) and smash it with until it looks like a puree. Remove from the heat and let cool completely.

To make the Pastelitos take a square of pastry dough moisten with water around where the filling will be placed spoon a portion of the preserve of the size of a walnut the cover with another square of pastry matching the sides press with your fingers around filling

And here's one way to form the Pastelitos, misten the sides in the middle then fold and press to seal like this... here's another... make a clean cut on each corner moisten and fold overlapping the tips like so... Another way to form then is moistening the corners with water

Then press them and forming sort of a star with the corners pointing upwards. Fry the Pastelitos in plenty of vegetable oil at temperature At the beginning the temperature should start at 140 ºC (284 ºF) place the pastries in the oil and as the temperature raises,

Carefully spoon oil over it to open the layers If the oil is too hot they will brown too quickly, the thin layers of dough wont have time to open up and could result in undercooked dough in the center. When they turn golden brown

Remove them from the pan and let them drain the extra oil on paper towels Before you start with next batch remove the pan from the heat for a few minute to lower the oil temperature While they cool down, prepare the sugar glaze. with 250 gr of sugar and 250 ml of water

Once it starts to bubble, let it boil over medium high heat for 10 minutes. Place in the pastries and quickly coat with the sugar glaze Place them on rack and let dry. They are traditionally topped with colorful sprinkles. Let them cool completely before enjoying. Notice the flaky and crispy layers of pastry

I hope you try these sweet and crispy Argentinian pastries If you liked this recipe, please leave a thumbs up and share it with your friends I also invite you to take a look at my channel and if you like what you see, please subscribe.

As always, thank you so much for your time and until next time. Ciau!