Mini Pastelitos Recipe

Make dough

In a large bowl whisk together 2.5 cups all-purpose flour, 1/2 tsp salt and 1 tbsp granulated sugar. Add the 12 tbsp cold cubed unsalted butter and 2 tbsp cold vegetable shortening. Using a pastry cutter or two forks, cut the fats into the flour until mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (about 6–8 passes).

Add ice water

Drizzle 7 tbsp ice water over the mixture, one tablespoon at a time, tossing with a fork after each addition until the dough just holds together when pinched. You may not need all the water. Avoid overworking — mixture should be shaggy with visible bits of butter.

Chill

Gather dough into a rough disk, wrap tightly in plastic wrap and refrigerate at least 30 minutes (up to 2 days) to rest and firm the fats. If dough becomes too stiff, let sit 5 minutes at room temperature before rolling.

Roll and cut

Preheat oven to 400°F (200°C). On a lightly floured surface roll chilled dough to about 1/8-inch (3 mm) thickness. Using a 3–3.5 inch round cutter (or small square/rectangle cutter), cut out circles (or shapes) for bottoms. Re-roll scraps once to get additional pieces. You should get about 18–24 mini rounds depending on cutter size.

Assemble egg wash

Beat 1 large egg with 1 tbsp cold milk to make an egg wash. Keep nearby for brushing assembled pastelitos.

Prepare apples

Place 2 cups small-diced peeled and cored apples in a medium bowl. Add 1 tsp fresh lemon juice and toss to coat so apples don't brown.

Cook filling

In a small saucepan over medium heat combine the apples, 1 tbsp granulated sugar, 1 tbsp light brown sugar, 1/2 tsp ground cinnamon, 1/8 tsp salt and 1 tsp cornstarch. Cook, stirring frequently, until apples soften and release juices, about 4–6 minutes. Remove from heat and stir in 1/2 tsp vanilla extract. Let cool slightly.

Combine with dulce de leche

Fold 1/2 cup dulce de leche into the warm apple mixture. The dulce de leche will become a softer, spreadable filling; adjust by adding a teaspoon of warm water if too thick. Taste and adjust sweetness; the filling should be sweet and caramel-apple flavored.

Fill and seal

Place a rounded teaspoon (about 10–12 g) of the apple-dulce de leche filling in the center of half the pastry rounds. Brush the edges of each filled round lightly with egg wash. Top with a second round and press edges to seal. For a decorative finish, crimp edges with a fork. Use the tines to poke 1–2 small vent holes in the tops to allow steam to escape.

Brush and sugar

Arrange assembled pastelitos on a parchment-lined baking sheet about 1 inch apart. Brush the tops with remaining egg wash and sprinkle lightly with 1 tbsp coarse sugar or demerara.

Bake

Bake in the preheated 400°F (200°C) oven for 14–18 minutes, until pastry is puffed and golden brown. Rotate the sheet halfway through baking for even color. If making smaller mini sizes, start checking at 12 minutes.

Finish

Remove from oven and transfer to a wire rack to cool for 10 minutes. If desired, dust lightly with 1 tbsp powdered sugar before serving. Pastelitos are best served warm or at room temperature.