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Loading...These crisp half-moon pastries are a beloved Madrid street food, traditionally sold from market stalls and bakeries around Plaza Mayor. A delicate paper-thin dough wraps a tangy lemon cream filling, then the pastries are flash-fried until golden and dusted with powdered sugar. Served warm, they offer the perfect contrast of crackly crust and silky custard.
Prep Time40 mins
Cook Time20 mins
Total Time60 mins
Servings8
Yield8 pastries
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 3 gSaturated Fat
- 33 gCarbs
- 1 gFiber
- 14 gSugar
- 6 gProtein
- 65 mgSodium
- 95 mgPotassium
- 70 mgCalcium
- 1.4 mgIron
- 3 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the dough
- 1 1/2 cups (190 g) all-purpose flour
- 1 large egg
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/3 cup (80 ml) lukewarm water, as needed
For the lemon cream filling
- 1 cup (240 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 3 large egg yolks
- 3 tbsp cornstarch
- Zest of 2 unwaxed lemons
- 3 tbsp fresh lemon juice
- 1 tbsp unsalted butter
For frying and finishing
- 2 cups (480 ml) sunflower or mild vegetable oil
- Powdered sugar, for dusting
- Ground cinnamon, for dusting
Directions
- Make the filling: warm the milk with the lemon zest in a small saucepan over medium heat until just steaming. In a bowl, whisk the egg yolks with the sugar, cornstarch, and lemon juice until smooth. Slowly pour the hot milk into the yolk mixture while whisking, then return everything to the saucepan.
- Cook the custard over medium-low heat, whisking constantly, until it thickens to a pudding-like consistency, about 4 to 5 minutes. Stir in the butter, transfer to a shallow dish, press plastic directly on the surface, and chill for at least 1 hour.
- Make the dough: combine the flour, egg, olive oil, and salt in a bowl. Gradually add the lukewarm water and knead until you have a smooth, elastic dough that is not sticky. Wrap in plastic and rest at room temperature for 30 minutes.
- Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball into a very thin round about 6 inches (15 cm) across, almost translucent. Keep the rolled rounds covered with a clean kitchen towel as you work.
- Place about 1 1/2 tablespoons of the chilled lemon cream in the center of each round. Fold the dough over to form a half-moon and press the edges firmly together to seal. Crimp with the tines of a fork to ensure a tight closure.
- Heat the oil in a deep skillet or saucepan to 350°F (175°C). Fry the pastries two at a time for 2 to 3 minutes per side, turning once, until puffed and deep golden brown. Adjust the heat to maintain the temperature.
- Drain the fried pastries on a plate lined with paper towels for 30 seconds. Dust generously with powdered sugar and a light sprinkle of cinnamon. Serve immediately while warm and crisp.
Cook’s Notes
- Roll the dough as thin as possible without tearing; a nearly translucent sheet gives the signature crackly bite once fried.
- The lemon cream must be fully chilled and thickened before assembly, or it will leak out during frying.
- Maintain the oil temperature at 350°F; too cool and the pastries absorb oil, too hot and they brown before crisping through.
- Bartolillos are best eaten the same day they are fried, while the crust is still crisp and the filling warm and creamy.
- For a classic variation, swap half the lemon zest and juice for orange to make the traditional 'bartolillos de naranja' version.
