Pastelitos Criollos (Argentine Fried Pastries) with Dulce de Membrillo

Ingredients

• 2 cups All-purpose flour
• 1/2 teaspoon Salt
• 1 cup Cold unsalted butter
• 1/2 cup Ice water
• 1/2 cup Dulce de membrillo (quince paste)
• 2 cups Vegetable oil
• 2 tablespoons Powdered sugar

Instructions

1. 1In a large bowl, whisk together the 2 cups of all-purpose flour and the 1/2 teaspoon of salt.
2. 2Add the 1 cup of cold unsalted butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs.
3. 3Gradually add the 1/2 cup of ice water, mixing gently with a fork until the dough just starts to come together. Be careful not to overmix the dough. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
4. 4On a clean surface lightly dusted with flour, roll out the chilled dough into a thin rectangle, about 1/8-inch thick. Cut the dough into approximately 3-inch squares.
5. 5Place a small cube of the 1/2 cup dulce de membrillo in the center of each dough square. Fold two opposite corners of each square towards the center and pinch them together to seal, creating a star shape. Ensure the dulce de membrillo is fully enclosed.
6. 6Heat the 2 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F (175°C).
7. 7Carefully place the pastelitos into the hot oil, a few at a time, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, or until they are puffed up and a deep golden brown color. Use a slotted spoon to remove the pastelitos from the oil and place them on a plate lined with paper towels to drain.
8. 8Arrange the fried pastelitos on a serving platter and dust them with the 2 tablespoons of powdered sugar just before serving.

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