Criollitos de grasa
Small Argentine laminated bread bites made with wheat dough, yeast and beef fat or pork lard; this version follows a 40-piece home recipe.
Modern method
Libritos de grasa
Libritos · Criollitos hojaldrados
Libritos de grasa are small Argentine laminated yeast rolls made with wheat flour and beef fat, folded into book-like pieces and served with mate.
A small pastry for mate
La Cocina de Calu calls these libritos de grasa criollitos hojaldrados and recalls eating them with family during childhood. The source presents its recipe as a home version and says it adapts a Cocineros Argentinos preparation. A 2026 Diario UNO article also describes criollitos as part of Argentine bakery cooking and notes that they are also called libritos.
This batch uses a yeast dough enriched with beef fat, then spreads a second portion of fat mixed with flour across the dough before folding it twice. The folds make distinct layers; resting lets the dough relax before it is rolled and cut. The final proof is flexible: the author says a longer rise produces taller pieces with more crumb. The recipe makes about 18 small rolls and gives an oven setting and bake time.
The name covers other preparations too. A separate Cocineros Argentinos libritos recipe uses flour, cream and salt, with optional baking powder and no yeast. That raising-system variant is not part of this yeast-raised recipe. The bread atlas plan says nonfermented recipes need dedicated raising-system fields before publication, so that separate version should remain out of the public recipe catalogue until the model supports it.
History
La Cocina de Calu recalls buying libritos de grasa in childhood and identifies them as criollitos; the home recipe is served for an Argentine-style mate break. Diario UNO also describes criollitos as Argentine bakery food and uses libritos as a name for them. Neither source establishes the first attestation or a more precise regional origin.
Ingredients
Yield 18 pieces · Scaling: source batch only
Wheat flour, 000 or 0000 typeUse either the 000 or 0000 grade.
500 g
15 g
Fresh yeastDissolve in the warm water.
15 g
or 5 g dry yeastHoney or malt extractDissolve with the yeast in the warm water.
4.9 mL1 tsp as recorded
choose oneWaterUse warm.
240 g
Refined beef fatSoften to room temperature for the dough.
50 g
Refined beef fatSoften to room temperature and mix with the flour for the lamination paste.
125 g
Wheat flourMix with the softened beef fat for the lamination paste.
25 g
Method
Risks and precautions · Standard risk
Raw flour and dough
The dough is mixed and handled before baking; raw flour can carry germs and should not be tasted uncooked.
Hazard sourceBake the dough before eating. Wash hands, bowls, utensils and work surfaces after handling raw flour or dough.
Control sourceDo not taste the raw dough. Use care when handling the hot baking sheet and oven.
- Make a well with the flour. Put the salt around its outside edge. Dissolve the yeast and honey or malt extract in the warm water, then pour it into the centre and mix until no dry flour remains.
- Add the softened 50 g beef fat and knead for about 5 minutes until it is incorporated. The dough need not become smooth. Cover and rest for 30 minutes in a warm, draught-free place.
- Mix the softened 125 g beef fat with 25 g flour to make the lamination paste. Roll the dough into a rectangle about 40 × 30 cm and spread the paste over two thirds of it.
- Fold the uncovered third over the middle, then fold the remaining third over it to make a simple turn. Cover and rest for 30–60 minutes, until the dough relaxes.
- Roll the dough lengthwise, opposite the folds, to about 60–70 cm. Fold both outer quarters to the centre, then fold the dough in half to make a double turn. Cover and rest for another 30–60 minutes.
- Roll the dough to 1 cm thick, with the rolling direction opposite the folds. Trim the edges, cut 6 × 6 cm squares and place them on a baking sheet. Prick each piece so the layers do not separate as much.
- Cover and proof for 30–60 minutes. Longer proofing makes taller rolls with more crumb.
- Heat the oven to 190°C (375°F). Bake for about 15 minutes, until golden.
Conditions
Yield18 pieces
Fermentation2–3.5 h
Places
Argentina
Documented preparation · Country evidenceThe recipe is presented as an Argentine snack for mate; no narrower regional association is established.
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Sources
La Cocina de CaluMethod · History · Geography
Libritos de grasa | Criollitos hojaldradosCalls libritos de grasa criollitos, describes them as a home snack for mate, gives a measured 18-piece formula and a complete yeast-raised, laminated method with rests, shaping, proof and baking temperature/time.
Credits its recipe as adapted from Cocineros Argentinos.
Cited in: A small pastry for mate
Diario UNOHistory · Geography
Criollitos de grasa: cómo hacer los bizcochitos caseros la panadería argentina con 6 ingredientesDescribes criollitos de grasa as traditional Argentine bakery food, also called libritos, and as a mate accompaniment; its separate formula confirms yeast-raised laminated dough but is not merged into this recipe.
Cited in: A small pastry for mate
Cocineros ArgentinosHistory
LibritosProvides a separate libritos version made with flour, cream, salt and optional baking powder, with no yeast listed; that nonfermented or chemically raised version is not combined with the selected yeast-raised dough.
Cited in: A small pastry for mate
Centers for Disease Control and PreventionSafety
Raw Flour and DoughUncooked flour can carry germs; do not eat raw dough, bake it as directed, and wash hands, bowls, utensils and countertops after handling flour or dough.
Cited in: A small pastry for mate