Strawberry Cheesecake Pastelitos 🍓🥟
245kcal
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
Serving4gCalories245kcalCarbohydrates28gProtein3gFat14gSaturated Fat7gSodium110mgFiber1.5gSugar15g
Notes
Top Tips for Success:
- 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.