Overview

• Pastelitos have long symbolized Argentine identity, evolving from Spanish colonial hojaldre to a staple of 9 de Julio celebrations that once saw damas porteñas selling them in support of the independence cause.
• Leading publications including LA NACION and Crónica have detailed traditional fried pastelitos made with hojaldrado dough, dulce de membrillo and a sugar dusting for sharing over mate.
• LA NACION’s healthy version swaps white flour and animal fats for whole-grain flour, olive oil, margarine and skim milk to yield an oven-baked pastelito.
• TN.com.ar featured a Sano y casero Instagram recipe that uses integral flour and sugar mascabo to create baked pastelitos estimated at 120–150 calories each.
• Influencers and outlets have driven a surge in lighter, health-focused pastelito adaptations, reflecting modern dietary trends in Argentina during this year’s celebrations.