Elotes Pastry Recipe
Make Elotes Pastry Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry Dough
Elote Filling
Finish & Assembly
Method
Pastry Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon salt, and the lime zest until evenly distributed.
- 2
Cut in fats
Using a pastry cutter or two forks, cut 3/4 cup cold unsalted butter (cubed) and 1/4 cup cold vegetable shortening into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the fats stay cold.
- 3
Add ice water
Drizzle 6 tablespoons ice water over the mixture, mixing gently with a fork after each addition. Add only enough to bring the dough together into a shaggy mass that holds when squeezed (you may not need every tablespoon).
- 4
Form and chill
Turn the dough onto a lightly floured surface and press into a flat disc about 1 inch thick. Wrap tightly in plastic and chill in the refrigerator for at least 45 minutes (up to 2 hours) to firm the fats and make the dough easier to roll.
Elote Filling
- 5
Cook the corn
Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 3 cups fresh or thawed corn kernels and cook, stirring occasionally, until the kernels start to brown and develop some charred bits, about 6–8 minutes. Remove from heat and let cool 5 minutes.
- 6
Combine filling ingredients
In a mixing bowl, stir together the browned corn, 1/2 cup mayonnaise, 1/4 cup sour cream, 3/4 cup crumbled cotija (reserve 1/4 cup for sprinkling), 2 tablespoons finely chopped cilantro, 1 teaspoon minced chipotle in adobo, 1 tablespoon lime juice, 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne (optional), 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly combined. Taste and adjust salt, lime, or chipotle to preference. Let the mixture cool completely if still warm.
- 7
Drain if needed
If the filling seems watery (from thawed corn or warm kernels), transfer to a fine-mesh sieve and drain a few minutes, pressing gently to remove excess liquid, then return to the bowl. The filling should be moist but not runny so it won't make the pastry soggy.
Assembly & Baking
- 8
Preheat and prepare
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them.
- 9
Roll out dough
On a lightly floured surface, roll the chilled dough to about 1/8–3/16 inch (3–4 mm) thickness. Using a 4–5 inch round cutter (or a glass), cut 12 rounds from the dough. Re-roll scraps once to cut additional rounds.
- 10
Portion filling
Place about 2 tablespoons of the elote filling into the center of each round, leaving a 1/2 inch border. Do not overfill; the mixture should mound slightly but not touch the edges.
- 11
Seal pastries
Brush the exposed edge of each round lightly with a little beaten egg wash (1 egg + 1 tablespoon milk, beaten). Fold each round in half over the filling to form a half-moon and press edges firmly to seal. Crimp with a fork or fold then crimp to ensure a good seal. Use a paring knife to cut two small slits in the top for steam to escape.
- 12
Egg wash and sprinkle
Place the sealed pastries on the prepared baking sheets. Brush the tops lightly with remaining egg wash. Sprinkle the tops with the reserved 1/4 cup crumbled cotija and a light dusting of chili-lime seasoning (about 1 teaspoon total across the batch).
- 13
Bake
Bake in the preheated oven for 18–22 minutes, rotating pans halfway, until the pastries are golden brown and puffed. If the cheese on top browns too quickly, tent loosely with foil for the last 5 minutes.
- 14
Cool
Remove from oven and let pastries cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm.
Finish & Serving
- 15
Garnish and serve
Just before serving, garnish each elote pastry with a small squeeze of lime and an extra sprinkle of cilantro if desired. Serve with lime wedges on the side and additional chili-lime seasoning to taste.
- 16
Storage
Store leftover pastries in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp the pastry. Filling can be made 1 day ahead and refrigerated.