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.
- Pre-rolled puff pastry One packet
- Sunflower oil For deep frying
- Icing sugar
- Damson cheese