Satisfy a sweet tooth over Christmas and learn how to make our twist on these tasty party delicacies originally from South America. Recipes Lia Leendertz. Photographs Jason Ingram. Styling Clare Gardner-Medwin
These pretty little pastries are made throughout South America, traditionally with membrillo (quince cheese). You can make them with any fruit cheese – a thicker, harder set jam – and here I’ve used damson (available from delicatessens).
I have made the pastelitos the traditional way, drenched in syrup after cooking, but I like them also dusted in a mixture of cinnamon and icing sugar, which forms a slight crust if done while still hot.
Roll out the pre-rolled pastry a little further so that it is fine but not unworkably delicate.
Cut into 4-5cm squares and put a teaspoon of damson cheese at the centre of half of the squares.
Wet the edges and then place a square of pastry over the top, offset to form an-eight-pointed star shape.
Pinch in around the fruit cheese to make the shapes as defined as possible, otherwise the definition will be lost when the pastry puffs up.
Chill in the fridge for half an hour.
Heat a pan full of oil until a bread crumb dropped in starts bubbling straight away, then carefully lower the pastries in, pretty side down, three at a time.
Fry for a couple of minutes, until golden brown, then flip and fry on the other side.
Remove from the fat, drain on kitchen roll and sieve a mixture of cinnamon and icing sugar over them.
