The bartolillos are typical sweets of Madrid pastries that are usually made at Easter. It is a kind of triangular and fried dumplings, which is made with a very fine dough, and filled with pastry cream. The bartolillos are classified within the confectionery, like the churros, as frying pan fruits because they are sweets that are made in oil frying. They are usually served preferably hot.


On the origin of this Spanish sweet, various theories are held, it is said that the Romans brought them in their invasion of the Peninsula, other authors comment that the recipe came from the time of Al’Andalus. The third theory is that this dessert was born from the elaborations carried out by the nuns of the convents. Be that as it may, there are descriptions of this sweet already in the 19th century associated with Madrid cuisine. Despite this, they can be found traditionally in other regions of Spain, such as Guadalajara.


The bartolillos are sweet stuffed with patelera cream, and later fried. Some of them were formerly filled with minced meat (much like meat needles). The dough is made with flour and lard, it is traditional for the pastry cream to be flavored with some liquor. After the composition, they are usually fried in boiling oil until golden. They are served with sprinkled sugar, although it can also be with syrups. It is said that the mass of the pestiños is the same as that of the bartolillos only thicker in the first one (due to the lack of content). They must be eaten instantly, freshly made, but never tempered.


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