Pastelitos Recipe

Combine dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp granulated sugar until evenly distributed.

Cut in fats

Add the 12 tbs cold cubed unsalted butter and 2 tbs cold vegetable shortening (if using) to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add cold water to bring dough together

Sprinkle 3 tbs cold water over the flour mixture and gently toss with a fork. Add up to 6 tbsp ice water, 1 tablespoon at a time, mixing just until the dough holds together when pinched. Do not overwork. You may not need all the water.

Chill

Gather the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fats and makes a flakier pastry.

Prepare cheeses

Crumble or break up 14 oz queso fresco (or farmer's cheese) and place in a mixing bowl. Add 4 oz softened cream cheese.

Combine filling ingredients

Using a fork or a small hand mixer on low, mash and blend the cheeses until mostly smooth but with a little texture. Stir in 2 tsp granulated sugar, 1 tsp vanilla extract, and 1 tsp lime zest if using. Taste and adjust sugar — the filling should be mildly sweet and tangy. Keep chilled until ready to use.

Drain if necessary

If the queso fresco is watery, press it in a fine sieve or cheesecloth for 10–15 minutes to remove excess moisture so the filling is not runny during frying.

Roll out dough

Lightly flour a work surface (use the 1 tbsp flour). Divide chilled dough into two equal pieces. Roll one piece to about 1/8-inch (3 mm) thickness into a rough rectangle about 10–12 inches wide. Keep the other piece chilled.

Cut rounds or squares

Using a 3½–4 inch round cutter (or a knife to make 4-inch squares), cut circles or squares from the rolled dough. Re-roll scraps as needed. Place cut pieces on a lightly floured tray and keep chilled.

Portion filling

Spoon about 1 heaping tablespoon of the cheese filling into the center of each round or square, leaving a ½-inch border around the edges so they can seal properly.

Seal pastelitos

Lightly beat the egg with 1 tsp cold water to make an egg wash. Brush the edges of the dough with a little egg wash, fold the dough over the filling to make a half-moon (if rounds) or fold/cover for squares, and press edges firmly to seal. Crimp edges with a fork to ensure a tight seal and to make a decorative edge. Pierce the top once or twice with a fork to allow steam to escape.

Chill before frying

Place sealed pastelitos on a tray and refrigerate for 10–15 minutes to firm up — this helps them hold their shape in the hot oil.

Fry pastelitos

Pour about 1 cup vegetable oil into a deep skillet to a depth of about 1/2 inch (enough for shallow frying). Heat the oil over medium heat until it registers 350°F (175°C) or until a small piece of dough sizzles and browns gently in 20–30 seconds. Working in batches, add pastelitos (do not overcrowd) and fry 2–3 minutes per side, turning once, until golden brown and crisp. Adjust heat to maintain steady frying temperature.

Drain and finish

Use a slotted spatula to transfer fried pastelitos to a plate lined with paper towels to drain. While still warm, sprinkle lightly with the 2 tsp granulated sugar reserved for sprinkling for a slightly sweet finish (optional).

Bake alternative (optional)

If you prefer baking, preheat oven to 400°F (200°C). Place assembled pastelitos on a parchment-lined baking sheet, brush with egg wash, and bake 15–18 minutes until golden brown. Cool slightly before serving.

Serve

Serve warm or at room temperature. Pastelitos are best the day they are made; reheat briefly in a 350°F (175°C) oven for 6–8 minutes to crisp before serving if needed.