If you follow me on socials, you know I’m a sucker for anything that combines a crispy shell with a creamy center. Today, I’m sharing a recipe that has been on repeat in my kitchen: Strawberry Cheesecake Pastelitos. Think of these as the ultimate fusion of a classic Latin pastelito and a decadent New York cheesecake.
They are golden, dusted in cinnamon sugar, and oozing with warm strawberry goodness. Trust me, one is never enough!
Why This Recipe is a Total Game-Changer
We aren’t just doing a simple jam filling here. We are layering silky cream cheese with a homemade strawberry compote inside a flaky, fried Goya disc. The result? A dessert that’s crispy on the outside and melts in your mouth on the inside.
What You’ll Need to Get That “Snap”
To make sure your pastelitos come out restaurant-quality, you’ll need a few essentials. I’ve linked my favorites on my Amazon Storefront to make your shopping trip a breeze!
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Goya Empanada Discs: Make sure you get the ones specifically for frying!
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Cream Cheese: Full fat is the way to go for that rich cheesecake vibe.
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Fresh Strawberries: We’re simmering these down with a bit of sugar for the perfect filling.
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Cinnamon Sugar: For that final, irresistible coating.
Gabriela’s Pro-Tips for Success
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Thaw Your Discs: Don’t try to roll them while they’re still icy! Let them sit at room temperature for 30 minutes so they don’t tear.
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Cool the Compote: This is my #1 secret! If your strawberry filling is hot when you build the pastelito, it will melt the cream cheese and make a mess. Let it cool completely.
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The “Fork” Method: Crimp those edges tight! You don’t want that precious cheesecake filling escaping into the oil.
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Sugar Shake: Toss them in the cinnamon sugar while they are still hot so it sticks perfectly.
Shop My Kitchen Tools 🛒
Want to know which frying pan gives that perfectly even golden crust? Or the rolling pin I use for my discs? Check out the Equipment section in the recipe card below and click the ← Buy Now button for my direct recommendations!
Strawberry Cheesecake Pastelitos 🍓🥟
Ingredients
- 1 pack 1 Goya empanada discs (for frying)
- 8 oz Cream cheese (softened)
- 1 1/2 tbsp Sour cream
- 2 tbsp Powdered sugar
- 1 tbsp Condensed milk
- 1 tsp Mexican vanilla
- 1 lb Fresh strawberries for melting chocolate
- 3/4 cup Granulated sugar
- 1 tbsp Lemon juice
- Cinnamon sugar For coating
Method
- Cheesecake Mix: Mix the cream cheese, powdered sugar, sour cream, vanilla, and condensed milk until smooth.
- Strawberry Compote: In a saucepan, add strawberries, sugar, and lemon juice. Simmer for 15-20 minutes until thickened, then let cool.
- Assembly: Slightly roll the Goya empanada dough. Add 1 tbsp of cheesecake filling and 1/2 tbsp of strawberry filling to the center.
- Seal: Fold and seal the edges tightly with a fork.
- Fry: Fry the pastelitos until golden brown and crispy.
- Coat: Shake the hot pastelitos in cinnamon sugar immediately after frying.
Nutrition
Notes
- The Perfect Dough: For that authentic "pastelito" crunch, I highly recommend using the Goya empanada discs specifically made for frying. If they are frozen, let them thaw completely at room temperature for about 30 minutes before rolling.
- Thick Strawberry Filling: Ensure your strawberry compote has cooled down significantly before filling the dough. If it's too hot, it will melt the cream cheese mixture and make the pastelitos difficult to seal.
- Sealing is Key: Use a fork to crimp the edges tightly. You can even dab a tiny bit of water around the rim of the disc to act as "glue" so they don't open while frying.
- The Cinnamon Coating: Shake them in the cinnamon sugar while they are still hot! The heat helps the sugar stick to the golden crust for that perfect finish.
- Storage: These are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in an air fryer at 350°F (175°C) for 3-5 minutes to bring back the crunch.
- Freezing: You can assemble the pastelitos (before frying) and freeze them in a single layer. Once frozen, transfer to a bag. Fry them directly from frozen, adding 1-2 minutes to the cooking time.
Private Notes
Tried this recipe?
Let us know how it was!What’s your favorite filling?
Are you a strawberry purist, or should we try a guava and cream cheese version next?
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