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Criollitos

Serves 20 Pastry vegetarian, Breads & Pastry

Criollitos

Criollitos are a beloved treat from the heart of Córdoba and the surrounding interior regions of Argentina. These small laminated biscuits, often sold in bags, are a favorite road snack for those traveling across the expansive pampas. Their roots are deeply embedded in local bakeries, where they offer a quick and satisfying bite for those on the move, capturing the dual essence of convenience and tradition.

With a salty-sweet profile, criollitos are a delightful contradiction—rich yet light, thanks to the buttery or lard-based layers. Each bite shatters into crisp, flaky shards, offering a moment of indulgence that’s simple yet deeply satisfying. Enjoy them on their own, savoring the balance of flavors that make them distinctly not a croissant, but a unique expression of Argentine baking.

Ingredients

  • 400 g (14 oz)flour
  • 150 g (5 oz)lard or butter
  • 1 tspsalt
  • 1 tspsugar
  • 150 ml (2/3 cup)water

Method

  1. In a large mixing bowl, combine 400 g (14 oz) of flour, 1 tsp of salt, and 1 tsp of sugar. Mix the dry ingredients thoroughly to ensure even distribution of the salt and sugar throughout the flour.
  2. Add 150 g (5 oz) of lard or butter to the flour mixture. Use your fingers to rub the fat into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating the flaky layers characteristic of criollitos.
  3. Gradually add 150 ml (2/3 cup) of water to the flour mixture, stirring with a wooden spoon until a rough dough forms. Turn the dough out onto a lightly floured surface and knead gently for a few minutes until it becomes smooth and elastic.
  4. Roll the dough out into a large rectangle, about 1 cm (1/2 inch) thick. Spread a thin layer of lard or butter over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining third on top, like folding a letter.
  5. Rotate the dough 90 degrees, roll it out again, and repeat the folding process two more times. This rolling and folding technique is essential for creating the laminated layers that will make the criollitos flaky.
  6. After the final fold, roll the dough out to a thickness of about 1 cm (1/2 inch). Cut the dough into small rectangles or squares, approximately 5 cm (2 inches) wide. Use a fork to dock each piece, which helps prevent them from puffing unevenly during baking.
  7. Preheat your oven to 200°C (400°F). Place the cut dough pieces on a baking sheet lined with parchment paper. Bake them in the preheated oven until they turn a golden brown and the layers are visibly separated, indicating they are done.
  8. Once baked, remove the criollitos from the oven and let them cool slightly on a wire rack. They should be crisp and flaky, shattering easily when bitten into.
  9. Serve the criollitos in a bag on the table alongside a pot of mate, enjoying the traditional salty-sweet flavor that pairs perfectly with the bitter tea.