Bolivian Dessert: Pasteles De Queso Recipe
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One of my favorite desserts I looked forward to every year as a child that my grandma would make, wasn’t some cookies or cupcakes. It was a Bolivian dessert commonly known as Pasteles De Queso.
It is also sometimes called ‘pasel con queso’, ‘pasteles con queso’, or simply just ‘pasteles’. You might also see it mixed up with empanadas, but this is not the same as a traditional meat-filled empanada.
This fried and cheesy goodness is made using a thick dough that’s filled with a melting cheese — such as mozzarella, Oaxaca, or even sometimes Panela cheese if you want to keep a little texture on the inside. It’s then fried and topped with a light dusting of powdered sugar — and it is my absolute WEAKNESS!
This post may contain affiliate links from which I receive a commission if you click or make a purchase. In addition, the information on this site is NOT intended to be medical advice. Please seek professional medical care if needed. See my full policy for more information.
Where did Pasteles De Queso Originate?
Pasteles De Queso are a Bolivian dish, often cooked up during holidays, special events, or even as a morning baked good.
From what my grandmother told me (who was born and raised in La Paz, Bolivia, most of her life into adulthood), is that these desserts were very popular to eat at breakfast and during holiday celebrations.
This makes sense looking back, because I remember always counting down the days til’ Christmas so I can enjoy this tasty pastry treat. I can’t recall the first time every trying it as I was very young, but I do remember it ALWAYS being around Christmas time, no other times.
Now, there are MANY variations of this kind of fried dough pastry throughout other cultures, but for this specific recipe, we’ll be focusing on the Bolivian version. (Fun fact if you didn’t catch it by now, yes, I’m Bolivian!)
Pasteles De Queso Recipe
While I find this recipe to be rather simple (and the exact one my grandmother used when I was a child), it does require some time and patience, as everything is made from scratch.
My grandma has also made these in a few different ways, sometimes using butter, corn oil, and even vegetable shortening. I hate the shortening version. I personally prefer the taste when using corn oil, but just know you can easily swap some ingredients to make the tough to your preferred taste.
There are also some tools you can use to simplify the process, which I’ll cover below.
Ingredients for your Pasteles:
Baking Supplies Needed:
How to Make Your Pasteles
Step 1: In a large bowl or stand mixer, combine your dry ingredients thoroughly. Mix on low for about 1 minute.
Step 2: In a measuring cup, whisk your eggs together. While dry ingredients are mixing, slowly add in your corn oil or softened butter and mix well. Then add in your whisked eggs.
Step 3: Add in your warm water or milk and continue to mix until the dough begins to thicken. It should come together in a large, slightly sticky ball.
*The warmth of the liquid is important because it will help break down some of the dry ingredients, along with helping the dough pull together and keep its form when warm*
Step 4: Remove your dough and knead on a floured surface for about 5-10 minutes. Then cover with a damp towel and let rest for 1 hour at room temperature. You’ll notice your dough expands a bit during this time.
Step 5: Depending on how big or small you want your pasteles, roll your dough into anywhere from 15-20 balls (maybe a little more). Cover again with a damp cloth and let them rest for about 15 minutes.
Step 6: On a lightly floured surface (I like using this silicone baking mat), roll out a dough ball into an oval shape as seen below.
Step 7: Fill one half of the oval with your preference of cheese (see the ingredients about — here I’m using a blend of mozzarella and oaxaca cheese), then lightly brush some water onto the edge of the dough, fold over, and seal. You can finish off the edge by pressing the dough with your index and thumb while gently twisting towards you OR you can use a fork to push down along the edges.
** If you’re one for saving time, you can also use an empanada press like this one here. You’d simply roll out your dough, place it on the press, fill with cheese, and use the press to fold over and seal. **
Step 8: After all your pasteles are filled and ready to fry, heat a pot of your preferred frying oil (I like to use canola oil), and begin frying your pasteles until the dough appears golden with a light crisp texture. I’ve found it takes about 2 minutes per side. Then set onto a paper towel-lined baking sheet.
Step 9: Once all your pasteles de queos are fried, give them a generous dusting of powdered sugar and enjoy! Try not to eat them all in one serving, too 🙂
