Easy Pasteles de Queso Recipe

If you’re looking for an easy Pasteles de Queso recipe, this one is rooted in tradition, comfort, and the kind of dessert you never forget.

Growing up, the sweet treat I looked forward to most wasn’t cookies or cupcakes, it was Pasteles de Queso, a beloved Bolivian dessert my grandma made year after year. You may see it called pastel con queso, pasteles con queso, or simply pasteles, and while they’re often mistaken for empanadas, they’re completely different.

This easy Pasteles de Queso recipe uses a thick, soft dough filled with melty cheese like mozzarella, Oaxaca, or panela for a bit of texture.

Once fried to golden perfection and finished with a light dusting of powdered sugar, these crispy-on-the-outside, cheesy-on-the-inside pastries are pure dessert comfort and honestly, impossible to resist.

Pasteles de Queso are a traditional Bolivian pastry made from thick dough filled with cheese and either fried or baked, depending on the region and family recipe. I grew up eating them fried, so that’s the only way I’ve ever enjoyed em’!

In Bolivia, they’re commonly enjoyed during holidays, special gatherings, and, surprisingly to some, at breakfast. According to my grandmother, who was born and raised in La Paz, Bolivia, Pasteles de Queso were especially popular as a morning treat with coffee and a very popular staple during holiday celebrations.

Which makes sense she would only ever make them during Christmas time. I vividly remember counting down the days until Christmas, knowing these cheesy pastries would be waiting.

I can’t remember the very first time I tried them, I was that young, I had to have been around 6 or so years old, but I do remember that they were an absolute guilty pleasure I’d spend most of the year waiting for.

While many cultures have their own versions of fried dough and cheese pastries, this easy Pasteles de Queso recipe focuses specifically on the Bolivian version I grew up with. And yes, just in case you hadn’t guessed by now, I’m proudly Bolivian.

Easy Pasteles De Queso Recipe

This easy Pasteles de Queso recipe is simple, traditional, and straight from my childhood. Passed down from my grandmother and made completely from scratch.

While the ingredients themselves are basic, the process does require a little time and patience, which is part of what makes these pastries so special (and fun to make with the kids). This isn’t a rushed dessert; it’s one you make slowly, intentionally, and usually with someone you love nearby.

Over the years, my grandma made Pasteles de Queso a few different ways: sometimes with butter, sometimes with corn oil, and occasionally with vegetable shortening.

I’ll be honest: the shortening version was never my favorite. I personally prefer using corn oil or canola oil because it gives the dough a lighter texture and cleaner flavor, but you can absolutely adjust the fat to suit your taste.

This recipe is forgiving and easy to customize, making it easy simplify the process by using a few helpful kitchen tools, which I’ve listed below to make this easy Pasteles de Queso recipe as stress-free as possible.

Baking Supplies You’ll Need

• Large mixing bowl
• Handheld mixer or stand mixer (a KitchenAid Classic works great)
• Measuring cups
• Measuring spoons
• Silicone baking mat (for easy cleanup)
• Rolling pin
• Small bowl of water (to help seal the dough)
• Large pot for frying
• Paper towels

Pasteles De Queso Ingredients You’ll Need

• 4½–5 cups sifted all-purpose flour
• ½ teaspoon salt
• 4 teaspoons sugar
• 1 teaspoon baking powder
• 2 tablespoons corn oil
  (or 2–3 tablespoons butter; if using salted butter, omit the salt above)
• 3 eggs
• 1 cup warm milk or water
  (I prefer using milk for a softer, more flavorful dough)
• 1½–2 cups mozzarella or Oaxaca cheese
  (feel free to experiment—just include at least one cheese that melts well. The last time I used Mozzarella and Panela cheese, it was delicious)
• Frying oil of choice (corn or canola oil works best)
• Powdered sugar, for topping

Step-by-Step Instructions: How to Make Pasteles De Queso

Step 1: Mix the dry ingredients

In a large mixing bowl or stand mixer, add all of your dry ingredients. Mix on low speed for about a minute so everything is evenly combined before adding any wet ingredients.

Step 2: Add fats and eggs

In a separate measuring cup or small bowl, lightly whisk the eggs. With the mixer still running on low, slowly add in the corn oil or softened butter. Once incorporated, pour in the whisked eggs and continue mixing until the dough starts to look crumbly but cohesive.

Step 3: Incorporate the warm liquid

Gradually pour in the warm milk or water while mixing. As the liquid is added, the dough should begin to come together into a soft, slightly sticky ball.
Using warm liquid helps the dough bind properly and makes it easier to work with later.

Step 4: Knead and rest the dough

Transfer the dough to a lightly floured surface and knead for about 5–10 minutes, until smooth and elastic. Place the dough back in a bowl, cover with a damp towel, and let it rest at room temperature for 1 hour. During this time, the dough will relax and puff slightly.

Step 5: Divide the dough

Once rested, divide the dough into roughly 15–20 evenly sized balls, depending on how large you want your pasteles. Cover them again with a damp cloth and let rest for another 15 minutes.

Step 6: Roll out the dough

On a lightly floured surface, roll each dough ball into an oval shape. Aim for thin but sturdy—thin enough to crisp when fried, but thick enough to hold the cheese filling.

Step 7: Fill and seal

Place your cheese filling on one half of the oval. Lightly brush the edges with water, fold the dough over the filling, and press to seal. You can crimp the edges by pinching and twisting with your fingers or press them down with a fork.
If you’re short on time, an empanada press works beautifully for quick, consistent sealing.

Step 8: Fry the pasteles

Heat your frying oil in a large pot over medium heat. Once hot, carefully add the pasteles and fry until golden and lightly crisp, about 2 minutes per side. Remove and transfer to a paper towel–lined tray to drain excess oil.

Step 9: Finish and serve

Once all the pasteles de queso are fried, dust generously with powdered sugar. Serve warm and enjoy. Though fair warning, these are very hard not to eat all at once.

Troubleshooting Tips for Pasteles De Queso

Even though this is an easy Pasteles de Queso recipe, working with homemade dough can feel intimidating the first time. If something doesn’t go perfectly, you didn’t do anything wrong, these are common issues and simple fixes below.

My dough feels too dry or keeps cracking

If your dough is cracking when you roll it out, it’s likely too dry. This can happen if too much flour is added or if the dough didn’t rest long enough. Try lightly kneading in a teaspoon of warm milk or water at a time until the dough feels soft and pliable.

When allowing your dough to rest, always keep unused dough covered with a damp towel to prevent it from drying out.

The dough is too sticky to work with

Now we have the opposite problem. Sticky dough usually means there’s a bit too much moisture, but don’t worry, it’s a simple fix!

Lightly dust your work surface and rolling pin with flour, but avoid over-flouring, which can make the dough tough. A slightly sticky dough is normal and actually helps create a tender pastel once fried.

My pasteles won’t seal properly

If the edges won’t stay closed, the dough may be too dry or overfilled. When sealing, dip your finger into a small bowl of water to lightly moisten the edges first, then seal.

Also, be sure not to add too much cheese. Press firmly along the edge, then hand-crimp or fork-seal to secure everything in place.

Cheese is leaking out while frying

This one is annoying because your oil will start to sizzle and pop and nobody wanted that. Cheese leakage usually means the pastel wasn’t sealed tightly enough or the oil was too hot. I’ve found when I fry in corn oil, this happens more often so I prefer using canola oil for this exact reason.

Again, make sure edges are fully sealed and avoid overcrowding the pot. If your oil is smoking, lower the heat slightly. I’ve also found that using a large cooking skimmer to flip and remove the pasteles vs a spoon or spatula work much better at preventing any dough cracks while frying.

Pasteles are browning too fast or burning

If the outside is browning too quickly, your oil is likely way too hot. Reduce the heat and allow the oil temperature to stabilize before continuing. Pasteles should fry to a light golden color with a gentle crisp, not dark brown or burnt.

This easy Pasteles de Queso recipe is more than just a dessert, it’s a tradition, a memory, and a small way to bring a piece of Bolivian culture into your own kitchen.

Whether you’re making these for a holiday celebration, a cozy weekend treat, or simply because you’re craving something sweet and cheesy, I hope this recipe becomes one you return to again and again.

If you try this recipe, take your time, trust the process, and most importantly enjoy every bite. Oh and p.s., please tag me on Instagram @thatmomkarissa if you happen to whip these up so I can cheer you on and ask how much you loved them 🙂