Pastellitos 

Made from flakey fried puff pastry, Argentines typically fill them with dulce de mebrillo (quince paste), Dulce de batata (sweet potato paste) or for the slightly sweeter tooth dulce de leche. While pastelists are traditionally enjoyed on May 25th and other patriotic holidays, they are popular year round. 

Dulce de Leche/ Dulce de Mebrillo/Dulce de Batata | Pastellito Tapas | Vegetable Oil for frying 

Assembling the pastelitos:

Place a cube of dulce de membrillo in the center of a square of dough. 

Wet your finger lightly with water, and trace a circle around the cube of dulce de membrillo. 

Place another square of dough over top of the first one, lining up the corners. Press down firmly to seal the two pieces of dough. Lightly wet the top of the pastelito, and pinch together the corners of the square.

Alternate method: Instead of aligning the corners of the two squares of dough, place the second piece on top, oriented to create an 8-pointed star. Pinch together four of the corners. You will get a different look with this method.

Frying the pastelitos:

Heat a medium-sized pot filled with oil and heat until you can drop a piece of bread in and it crisps quickly. 

Cook until they are golden brown. 

Drain the pastelitos on paper towels. 

Sprinkle with icing sugar. 

 Alfajor Rogel 

Across the north of Argentina this is a traditional dessert keeping with traditional flavours, especially popular in the Santiago del Estero province. This cake is a favourite for celebrating family parties across Argentina.