Uruguay
Bizcochos
Small flaky lard or butter pastries in a dozen shapes — vigilantes, cañoncitos, margaritas, medialunas — sold by weight.
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Argentina
Bolas de Fraile
Argentine Berliners: risen dough balls fried or baked and filled with dulce de leche or crema pastelera, dusted with sugar. A classic factura for breakfast or merienda.
Argentina
Empanada Criolla
The classic Argentine empanada: a wheat-flour pastry folded around seasoned ground beef, onions, boiled egg, olives, and cumin, then baked or fried. Each region has its own repulgue (crimp) to mark the filling.
Argentina
Medialunas de Grasa
A smaller, thinner, savory version of medialunas made with lard instead of butter. Crisp and slightly salty, they are a traditional breakfast item, especially in bakeries.
Argentina
Pasta Frola
An Argentine tart of shortcrust pastry filled with dulce de membrillo (or batata or guayaba) and topped with a lattice crust. A classic of home baking and panaderías.
Argentina
Pastelitos Criollos
Fried puff-pastry parcels filled with dulce de membrillo or dulce de batata, dusted with sugar. A patriotic-holiday treat, especially for the 25 de Mayo and 9 de Julio celebrations.
Argentina
Torta Frita
A fried wheat-flour dough disc, eaten on rainy days with mate — dusted with sugar when sweet or split for cheese and ham when salted. A rustic Argentine and Uruguayan snack.
Uruguay
Torta Pascualina
Pascualina
Spinach or chard and ricotta baked between pastry layers with whole eggs set inside so slices show a yolk.
Argentina
Vigilante (Factura)
Vigilante
A simple factura of puff pastry twisted into a short stick, glazed with syrup. Named, like the dessert, after the police who frequented the cafés where it was invented.