Pastelitos criollos

Step 1: Mix 1 ⅛ lb plain flour and 1 tsp salt in a bowl, then add 1 ¾ oz unsalted butter and 1 cup water and knead for 8 minutes, until smooth and soft like an earlobe. Cover and rest for 15 minutes.

Step 2: Beat 5 ½ oz unsalted butter with 2 tbsp cornflour into a spreadable paste.

Step 3: Roll the dough into a 40 x 30 cm rectangle on a floured worktop. Spread the butter paste over it in a thin, even layer, leaving a 1 cm border.

Step 4: Roll the dough up tightly from the long side like a Swiss roll, then flatten the roll with the rolling pin and fold it in three. Chill for 10 minutes so the fat firms up.

Step 5: Roll the dough out to 3 mm thick and cut it into 8 cm squares. You should get about 32.

Step 6: Put a cube of 10 ½ oz quince paste in the centre of half the squares. Brush the edges with water, lay a second square on top turned 45 degrees, and press the corners of the top square down onto the bottom one to make an eight-point star.

Step 7: For the syrup, simmer 10 ½ oz sugar, ¾ cup water and 1 tsp lemon zest over a medium heat until it coats the back of a spoon and two drops pressed between your fingers pull into a short thread. Keep it warm.

Step 8: Heat 4 ¼ cups sunflower oil in a deep pan to 325°F. Fry 3 or 4 pastelitos at a time, spooning oil over the top, until the layers open like petals and turn pale gold, turning once.

Step 9: Lift them out, drain for a few seconds on kitchen paper, then dip each one in the warm syrup and set it on a rack. Scatter 2 tbsp coloured sugar sprinkles over while sticky, and serve warm or the same day.