Pastelito de Queso with Cream Cheese Filling

Steps

1. 1

   Make the dough

   • In a large mixing bowl, whisk together 2 cups (250 g) all-purpose flour, ½ teaspoon (3 g) kosher salt, and 1 tablespoon (12 g) granulated sugar.
   • Add the 2 tablespoons (28 g) cold butter pieces and use your fingertips to rub them into the flour until the mixture resembles coarse breadcrumbs.
   • This will take about 1 minute and creates small pockets for steam.
   • Pour in ¾ cup (180 ml) water and stir with a wooden spoon until a shaggy dough forms, about 1 minute.
   • The dough will be soft and slightly sticky—this is correct.

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   Ready when: Dough is shaggy and holds together when stirred

   Tip: Do not knead the dough; keep it loose and tender. Overworking develops gluten and makes pastries tough.

2. 2

   Rest the dough

   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rest at room temperature for 30 minutes.
   • This allows the flour to fully hydrate and relaxes the gluten, making the dough easier to roll and preventing it from shrinking.

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   Ready when: Dough is soft and pliable when pressed

3. 3

   Prepare the cream cheese filling

   • While the dough rests, beat the 8 oz (225 g) softened cream cheese in a medium bowl with a spoon or mixer until smooth and creamy, about 1 minute.
   • Sift in ½ cup (60 g) powdered sugar and add ½ teaspoon (2.5 ml) vanilla extract.
   • Mix gently until well combined, 1–2 minutes.
   • The filling should be thick and spreadable.
   • Taste and add a pinch more powdered sugar if desired—the filling should be noticeably sweet.
   • Set aside.

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   Ready when: Filling is smooth, creamy, and spreadable

   Tip: Make sure the cream cheese is fully softened before mixing; cold cream cheese won't blend smoothly and creates lumps.

4. 4

   Roll and cut the dough

   • On a lightly floured work surface, roll out the rested dough to about ⅛ inch (3 mm) thick.
   • The dough will be soft and may stick slightly—work gently and dust with flour as needed.
   • Using a 3-inch (7.5 cm) round cookie cutter or the rim of a drinking glass, cut out 12 circles.
   • You may need to gather and re-roll scraps once to get all 12 circles.
   • Place the cut circles on a lightly floured baking sheet.

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   Ready when: 12 even circles are cut and placed on the baking sheet

   Tip: Keep your hands lightly floured to prevent sticking. Work quickly so the dough doesn't warm up and become harder to handle.

5. 5

   Assemble the pastries

   • Working with one dough circle at a time, place about 1 tablespoon (15 g) of the cream cheese filling in the center of each circle.
   • Lightly brush the edges of the circle with the beaten egg wash using your finger or a small brush.
   • Fold the circle in half to create a semicircle, pressing the edges firmly together to seal.
   • Use the tines of a fork to crimp and seal the edges further, pressing all around the sealed edge.
   • This prevents the filling from leaking during frying.
   • Repeat with all 12 circles.

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   Ready when: All 12 pastries are folded, sealed, and crimped around the edges

   Tip: Don't overfill—too much cream cheese bursts out during frying. Press the seal firmly; a loose seal causes leaking.

6. 6

   Heat the oilOven 350°F / 175°C

   • Pour 4 cups (950 ml) vegetable oil into a large heavy-bottomed pot or deep skillet at least 3 inches deep.
   • Place a deep-fry thermometer in the oil and heat over medium-high heat until the oil reaches 350°F (175°C).
   • This should take about 8–10 minutes.
   • Maintain a steady 350°F (175°C) temperature throughout frying—if the oil is too cool, the pastries absorb oil and become greasy; if too hot, they brown too quickly before the inside cooks.

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   Ready when: Oil reaches exactly 350°F (175°C) on the thermometer

   Tip: Use a deep-fry thermometer for accuracy; guessing the oil temperature is the most common cause of failed fried pastries.

7. 7

   Fry the pastriesOven 350°F / 175°C

   • Carefully slide 3–4 pastries into the hot oil, avoiding crowding.
   • They should bubble immediately and gently float.
   • Fry for 1½–2 minutes on the first side until golden brown, then flip with a slotted spoon or spider strainer.
   • Fry for another 1–1½ minutes on the second side until golden and crispy all over.
   • The total frying time per batch is about 3 minutes.
   • Transfer the fried pastries to a paper-towel-lined tray to drain.
   • Repeat with the remaining pastries in batches of 3–4, maintaining the oil temperature at 350°F (175°C) between batches.

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   Ready when: Pastries are deep golden brown on both sides and crispy to the touch

   Tip: Don't fry too many at once; crowding drops the oil temperature and makes them soggy. Let the oil return to 350°F between batches.

8. 8

   Dust with powdered sugar

   • Once the pastries have cooled for 2–3 minutes and are still warm, dust them generously with ½ cup (60 g) powdered sugar, placing them in a bowl of powdered sugar or using a fine-mesh sifter.
   • The warm pastries help the sugar adhere.
   • Shake off any excess sugar.
   • Serve warm or at room temperature.

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   Ready when: Pastries are evenly coated with a light layer of powdered sugar

   Tip: Dust the pastries while they are still warm; the heat helps the sugar stick and creates a beautiful finish.