Satisfy a sweet tooth over Christmas and learn how to make our twist on these tasty party delicacies originally from South America. Recipes Lia Leendertz. Photographs Jason Ingram. Styling Clare Gardner-Medwin
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.
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