I spent 10 days in Argentina last year. And during that time I gained one kilo of weight. This is quite a lot in a short space of time. And it was partly down to the odd alfajor and visit to the ice cream shop, but it was mostly because of the facturas.
Facturas are little miniature pastries that you can buy in Argentina at the panadería (bakery). They even open on Sundays (we visited on Easter Sunday and they were open). And my goodness, did I eat a lot of them. There were little croissants filled with dulce de leche, dusted with cinnamon or custard. And then there were churros, filled with dulce de leche and then dipped in chocolate. And little pastries with membrillo (quince paste) and custard. We'd wake up, at just before eight in the morning - and more than once, my brother in law would be at the door, with a box of facturas. When he wasn't there, we'd take the short 5-minute walk to the bakers and grab a dozen (or two).
These aren’t traditional, authentic membrillo pastries, but they’re the next best thing if you’re looking for a quick facturas fix. I sometimes whip up a batch on a Sunday morning and everyone piles around the table with mate or coffee. Makes 6.
1 x 320g pack rolled puff pastry
1 beaten egg
12 heaped teaspoons of membrillo (quince paste)
1 tsp icing sugar, for dusting
For the icing:
10 tbsp icing sugar
half a teaspoon hot water
Preheat the oven to gas mark 6/200ºC/400ºF and line a baking tray with greaseproof paper.
Unroll the pack of puff pastry in front of you and cut it into six rectangles.
Brush the squares with beaten egg and then spoon 2 teaspoons of membrillo into the centre of each pastry rectangle. Pinch the corners and fold them over the centre of the pastry. Brush with more egg and sprinkle with the teaspoon of icing sugar. Slide into the oven and bake for 10-12 minutes.
To make the icing, spoon the 10 tbsp icing sugar into a small bowl and add a tiny trickle of hot water, enough to make a thick but still runny icing. Once the pastries have cooled down, drizzle the icing over the top and leave to set.
Have you ever tried facturas? For more of my Argentina-inspired recipes, check out my cookbook on Amazon (affiliate link):