Bartolillos

Name: Bartolillos
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 2 cups whole milk; 4 egg yolks, beaten; 6 tbsp granulated sugar; 3 tbsp cornstarch; 1 tsp vanilla extract; 2 cups all-purpose flour; 4 tbsp unsalted butter, melted; 1/4 cup dry white wine; 1/4 tsp fine salt; 2 cups vegetable oil; 1/4 cup powdered sugar

Crispy, golden fried pastry triangles filled with a creamy vanilla pastry cream, traditional to Madrid.

55 minMediumServes 8290 cal/serving

SpanishDessertStovetopVegetarianNut-FreeSoy-FreeSesame-FreePork-FreeLow-SodiumNightshade-Free

Ingredients

2 cups whole milk
4 egg yolks, beaten
6 tbsp granulated sugar
3 tbsp cornstarch
1 tsp vanilla extract
2 cups all-purpose flour
4 tbsp unsalted butter, melted
1/4 cup dry white wine
1/4 tsp fine salt
2 cups vegetable oil
1/4 cup powdered sugar

Instructions

1

Whisk 2 cups whole milk, 4 beaten egg yolks, 6 tbsp granulated sugar, and 3 tbsp cornstarch in a saucepan over medium heat until thickened into a pastry cream.
2

Remove cream from heat, stir in 1 tsp vanilla extract, and chill in the refrigerator until firm.
3

In a bowl, mix 2 cups all-purpose flour, 4 tbsp melted unsalted butter, 1/4 cup dry white wine, and 1/4 tsp fine salt to form a smooth dough, then rest for 20 minutes.
4

Roll dough thin, cut into circles, place chilled pastry cream in the center, fold into triangles, and seal edges tightly.
5

Heat 2 cups vegetable oil in a skillet to 350 degrees F and fry pastries until golden brown on both sides.
6

Drain on paper towels and dust generously with 1/4 cup powdered sugar before serving.

Questions

Can I make Bartolillos dairy-free?

Yes. The dairy in this entry is 2 cups whole milk, 4 tbsp unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Bartolillos gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Bartolillos keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Bartolillos?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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