My pastelitos de carne are filled with a savory picadillo ground beef filling wrapped in buttery puff pastry. Make sure to set a timer for 30 minutes while thawing the puff pastry to achieve those perfectly flaky layers. Finished with a brush of simple syrup, they’re a classic Cuban snack that’s perfect for sharing (or not!).
If you’ve ever had the chance to visit a bakery in Miami, Cuba, or even Puerto Rico, you may have been blessed with experiencing these iconic pastries. These classic Cuban beef pastries are known for their super unique sweet and savory flavor profile.
Pastelitos de Carne capture many of my favorite elements of Latin cuisine in a perfect handheld format. You’ve got a savory picadillo filling, rich and buttery puff pastry, and a surprisingly sweet element thanks to a brush of simple syrup on top.
Served alongside a cup of café con leche, there’s honestly no better way to start the day!
How to Make Pastelitos de Carne
Perfecting the Puff Pastry Thaw
In testing this recipe several times and chatting with a baker at my favorite Cuban restaurant, I’ve learned the key to perfecting pastelitos has a lot to do with how long you thaw the puff pastry.
Thaw for too long and the butter in the dough melts, ruining those flakey layers. Don’t thaw for long enough and the dough is impossible to work with.
Aim to thaw the frozen pastry on the counter for 30 minutes. The texture should be malleable but not fully soft to the touch.
This will ensure that you can lightly roll it out and slice into circles, but also guarantees you’ll have those perfectly buttery, flaky layers.
More Latin Pastries
Buen Provecho,
Description
My pastelitos de carne are filled with a savory picadillo ground beef filling wrapped in buttery puff pastry. Make sure to set a timer for 30 minutes while thawing the puff pastry to achieve those perfectly flaky layers. Finished with a brush of simple syrup, they’re a classic Cuban snack that’s perfect for sharing (or not!).
- Make the picadillo filling: Sauté the onions and peppers in oil until translucent. Add sofrito, ground beef and spices, breaking up the beef as it browns. Add tomato sauce and olives/raisins then cover, lower the heat and cook for 10 minutes or until the beef is fully cooked.
- Cut and assemble puff pastry: Roll out each thawed pastry before cutting each sheet into 9 circles (36 total). Arrange half of the circles on a parchment lined baking sheets. Place a few scoops of the picadillo in the center of each circle. Brush the perimeters with the beaten egg.
- Bake the pastelitos: Arrange the remaining puff pastry circles on top of the picadillo, pressing the tops and bottoms together and sealing with a fork. Brush the tops with beaten egg and use a knife to cut vents in the top. Bake at 375°F for 15-20 minutes, or until golden brown.
- Finish with simple syrup: Pour boiling water over the sugar and stir to dissolve. Brush the simple syrup over the pastelitos fresh out of the oven. Cool and enjoy!
