The bartolillos come from Spain and specifically from Madrid. If you ever visit Spain’s capital during Easter, you will definitely have the chance to try the traditional bartolillos that are like fried empanadas in a sweeter version. Filled with a rich cream and dusted with icing sugar, they are one of the (tastiest) reasons for which it is worth going on a trip to Spain!
For the cream
- In a saucepan add the milk with half of the sugar. As soon as it boils, remove from the heat.
- In a bowl beat the egg with the rest of the sugar and the cornstarch, and slowly pour the hot milk into this mixture, by constantly mixing with a hand whisk.
- Put the mixture into the saucepan again, and place it on heat. As soon as it comes to a boil and thickens, the cream is ready.
For the dough
- Prepare the dough by putting the ingredients into the mixer and then, beat with the hook attachment at medium speed for 3-4 minutes until there is a nice, soft, and smooth dough. Then, divide it into 2 parts.
- With a rolling pin and a little flour, roll out one part of the dough into a sheet that is 3 mm thick.
- Fold the dough in half and roll it out again into a sheet. Follow the same process a third time. Cut the dough into 10 cm square pieces.
- In a saucepan add sunflower oil, 7-8 cm deep, and heat it over medium heat until it reaches 190°C (375° F).
- Fill each dough piece with 1 teaspoon of the filling and fold them in half diagonally, making triangles.
- With a fork, close the edges well. Until you prepare all of them, put the bartolillos into a baking pan lined with parchment paper.
- Fry them until golden, and let them drain into baking pans lined with kitchen paper towel.
- Serve them hot and, if you want, dust them with icing sugar.