Bartolillos Madrileños are a beloved traditional pastry from Madrid, known for their crisp, golden exterior and rich, creamy filling. These delicious treats often enjoyed during Semana Santa, can be found in classic pastry shops throughout the year. Their history dates back centuries, making them a staple of Madrid’s culinary heritage.
Many assume that making Bartolillos at home is complicated, but they can be surprisingly easy to prepare with the right techniques. I grew up eating what I thought were simple “cream-filled empanadillas” made by my grandmother, only to realize later that they were, in fact, a variation of this classic Spanish pastry. If you’re ready to bring a taste of Madrid into your kitchen, keep reading to uncover the best techniques for making perfect Bartolillos.
Table of Contents
What Are Bartolillos Madrileños?
Bartolillos Madrileños are deep-fried pastries filled with silky custard cream. Their thin, crunchy dough encases a smooth, vanilla-infused filling, creating a contrast of textures that makes them irresistible. While they are commonly associated with Easter traditions, their popularity extends beyond the holiday season.
These pastries are often compared to buñuelos or crema-filled empanadas, but their unique preparation and distinctive dough set them apart. Unlike standard empanadas, Bartolillos uses homemade pastry dough rather than store-bought wrappers, which adds authenticity and flavor.
The Traditional Recipe
Ingredients
For the dough:
- 250g all-purpose flour
- 50g butter, melted
- 1 tbsp sugar
- 1/2 tsp salt
- 100ml warm water
- 1 tbsp white wine
For the pastry cream:
- 500ml whole milk
- 100g sugar
- 3 egg yolks
- 40g cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon
For frying:
- Sunflower or vegetable oil
- Powdered sugar (for dusting)
Step-by-Step Instructions
- Prepare the custard filling: Heat the milk with the lemon zest and vanilla. Whisk the egg yolks, sugar, and cornstarch in a separate bowl. Gradually add the warm milk, stirring continuously. Return the mixture to the heat and cook until thickened. Let it cool completely.
- Make the dough: Mix the flour, sugar, and salt. Add the melted butter, warm water, and white wine. Knead until smooth, then let it rest for 30 minutes.
- Shape the Bartolillos: Roll out the dough thinly and cut it into circles. Place a spoonful of custard in the center of each, fold it in half, and seal the edges.
- Fry to perfection: Heat the oil to 180°C (350°F) and fry the pastries until golden brown. Drain on paper towels and dust with powdered sugar before serving.
Tips for the Perfect Bartolillos Madrileños
- Keep the custard cold: A chilled filling prevents leaks during frying.
- Roll the dough thin: This ensures a crispy, delicate texture.
- Seal properly: Press the edges firmly or use a fork to prevent opening.
- Fry at the right temperature: If the oil is too hot, the outside will burn before the inside is cooked.
- Use quality vanilla and lemon zest: These ingredients enhance the flavor of the custard.
- Don’t overcrowd the pan: Fry in small batches for even cooking.
- Serve immediately: Bartolillos are best enjoyed fresh and warm.
Common Mistakes to Avoid
- Overfilling the pastries: Too much custard can cause breakage during frying.
- Using cold oil: If the oil isn’t hot enough, the pastries absorb excess grease.
- Skipping the dough resting time: This step is crucial for elasticity and texture.
- Rushing the sealing process: A weak seal results in leaks while frying.
FAQs About Bartolillos Madrileños
Are Bartolillos only eaten during Semana Santa?
While they are a traditional Easter treat, they are enjoyed throughout the year in many Madrid bakeries.
Can Bartolillos be baked instead of fried?
Traditional Bartolillos are fried for their signature crispiness, but baking them at 180°C (350°F) until golden is an alternative for a lighter version.
Can I use store-bought pastry dough?
Homemade dough provides the authentic texture and flavor, but in a pinch, you can use pre-made dough, though the result won’t be as crispy.
Related Spanish Pastries You’ll Love
- Churros con chocolate: Another Madrid classic, these deep-fried dough sticks are dipped in thick hot chocolate.
- Pestiños: A honey-glazed Andalusian treat, often enjoyed during Easter.
- Buñuelos de viento: Light, airy dough balls sometimes filled with custard or chocolate.
Conclusion
Bartolillos Madrileños are a true delight that captures the essence of Madrid’s pastry traditions. Their crispy, golden shell, and creamy filling make them a must-try for anyone who loves classic Spanish desserts.
Making them home is easier than you might think, especially when you follow the right techniques. Whether you grew up eating them or are trying them for the first time, these pastries are bound to become a new favorite. Give them a try and experience one of Madrid’s most iconic sweets in your kitchen.
Bartolillos Madrileños: 7 Irresistible Tips to Perfect it
Ingredients
For the dough:
- 250 g All purpose flour
- 50 g Butter, melted
- 1 tbsp Sugar
- ½ tsp Salt
- 100 ml Warm water
- 1 tbsp White wine
For the pastry cream:
- 500 ml Whole milk
- 100 g Sugar
- 3 Egg yolks
- 40 g Cornstarch
- 1 tsp Vanilla extract
- Zest of 1 lemon
For frying:
- Sunflower or vegetable oil
- Powdered sugar (for dusting)
Instructions
- Prepare the custard filling: Heat the milk with the lemon zest and vanilla. Whisk the egg yolks, sugar, and cornstarch in a separate bowl. Gradually add the warm milk, stirring continuously. Return the mixture to the heat and cook until thickened. Let it cool completely.
- Make the dough: Mix the flour, sugar, and salt. Add the melted butter, warm water, and white wine. Knead until smooth, then let it rest for 30 minutes.
- Shape the Bartolillos: Roll out the dough thinly and cut into circles. Place a spoonful of custard in the center of each, fold in half, and seal the edges.
- Fry to perfection: Heat the oil to 180°C (350°F) and fry the pastries until golden brown. Drain on paper towels and dust with powdered sugar before serving.
