*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
  500       g            Plain flour
  170       g            Butter, chilled and cut into
                         -small pieces
                         Tablespoon salt
    2       ts           Fresh lemon juice
    1                    Egg
  240       ml           Iced water
  130       g            Butter, melted and cooled
   60       g            Plain flour
  360       g            Quince paste, mixed with
  150       ml           Of any sweet wine.
  450       g            Sugar
  200       ml           Water
                         Vanilla essence
                         Oil or vegetable shortening
                         -for deep-frying
   To make the puff pastry: Cut the butter into the flour
   and salt until the consistency of crumbs. Gradually
   mix in the lemon juice and add the egg. Then, working
   the dough continuously with the fingers, add the water
   3 tablespoons at a time. When all the water has been
   ab- sorbed and the dough is quite smooth, place it on
   a lightly floured surface and knead it for about 10-15
   minutes until smooth and elastic. Leave to rest 20-30
   minutes, covered with a dry tea towel. Roll out the
   dough thinly, to about 80 cm square. Brush the surface
   with some of the melted butter, dust it with flour and
   smooth the flour evenly into the butter with the hand.
   Fold the dough in half and repeat the buttering and
   flouring process. Then repeat the process twice more
   (4 times in all) until the dough is only 20 cm square.
   Roll out to about 40 cm square and trim to a perfect
   39 cm square. Cut the dough into 36 x 6.5 cm squares.
   To assemble: Place about 1 teaspoon of quince filling
   in the centre of half the squares, then top each with
   another square at a 45- degree angle so you end up
   with an eight-pointed star, and press the dough around
   the filling to secure it firmly. Shape the pastelito
   into a flower by putting a forefinger in turn on each
   point of the star, pointing inwards to the centre,
   then use your thumb and middle ringer to pinch the
   adjoining points of the bottom square up around the
   forefinger. This is less complicated than it sounds.
   To make syrup: Heat the sugar and and water into a
   small saucepan, stirring until the sugar is thoroughly
   dissolved. Boil steadily without stirring for 5-10
   minutes until glossy and thickened. Stir in a few
   drops of vanilla essence and keep warm.
   To deep fry: Put about 7-8 cms of oil or shortening in
   two deep pans or saucepans. Heat one pan on medium
   heat (to about 75 degrees C) and the other until it is
   hot (180 degrees C). Drop 2 or 3 paste- litos into the
   warm fat and fry for 3-4 minutes, basting once or
   twice, until the layers of puff pastry begin to
   separate and open up like a flower. Do not let colour,
   but rapidly remove the pastelitos to the pan of hot
   oil, and fry on both sides for about 2 minutes until
   golden brown. Drain the pastelitos on absorbent paper,
   then dip in the warm syrup and place on a serving
   plate. Serve at room temperature.
   Posted by Stephen Ceideburg
   From an article by Meryl Constance in The Sydney
   Morning Herald, 7/13/93. Courtesy Mark Herron.
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