Street Fryer · Custard-Filled Pastry Triangles
Bartolillos
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They're folded into small triangles before frying, more like a fried empanada than a doughnut, and traditionally timed to Carnival and Easter rather than sold year-round.
Bartolillos are thin pastry triangles filled with thick vanilla custard, deep-fried until blistered and crisp, then dusted with sugar and cinnamon. Madrid's bakeries and street stalls fry them fresh especially during Carnival and Holy Week.
Why it's made this way: They date back to at least 19th-century Madrid, where street vendors sold them fried to order during the city's Carnival and Easter festivities, a tradition that continues at bakeries today.
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Part of World of Street Food — 3248 dishes from 118 countries.
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