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Easy Homemade Pastelito Dough

Easy Homemade Pastelito Dough

Learn how to make flaky homemade pastelito dough from scratch with simple pantry ingredients. Perfect for sweet or savory fillings, baking, or frying.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Course Main Course, Side Dish
Servings 10 Large Discs

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1/4 cup water

Instructions
 

  • In a microwave-safe bowl, melt the butter and let it cool slightly.
  • In a large mixing bowl, whisk together the flour, sugar, and salt.
  • Add the egg and egg yolk to the flour mixture, stirring slightly with a fork.
  • Pour in the melted butter and mix until combined.
  • Gradually add water while stirring, until the dough starts to come together.
  • Transfer the dough onto a lightly floured surface and knead a few times until a smooth ball forms.
  • Wrap the dough in plastic wrap and refrigerate for at least one hour. This step ensures a flakier texture by allowing the butter to solidify.
  • Once chilled, roll the dough out on a floured surface to your desired thickness. Make sure the surface is well-floured to prevent sticking.
  • Cut circles or squares, fill with your favorite ingredients, and use a fork to seal the edges firmly, preventing the filling from leaking out during cooking.
  • For a golden, crisp finish, brush the pastelitos with a beaten egg before cooking, adding an extra layer of shine and crunch.
  • Cooking Options: Fry in hot oil until golden brown on both sides, ensuring even cooking. Alternatively, bake at 375°F (190°C) for 20-25 minutes or until golden and crispy.
  • Let them cool slightly before serving, as the filling will be hot.

Notes

Expert Tips for Perfect Pastelito Dough

  • Don't skip the chilling time. Resting the dough helps relax the gluten and creates a flakier texture.
  • Add the water gradually. Depending on humidity, you may need slightly more or less.
  • Roll the dough evenly so every pastelito cooks at the same rate.
  • Keep the work surface lightly floured to prevent sticking without making the dough dry.
  • Seal the edges well with a fork to prevent the filling from leaking during frying or baking.
  • If baking, brush with egg wash for a beautiful golden finish.
Keyword dough, empanada, pastelito
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