Spain Miguelitos
Miguelitos are small Spanish pastries filled with sweet custard. These simple, traditional sweets made with puff pastry and dusted with powdered sugar come from La Roda in Albacete province. Serve miguelitos cold or at room temperature with café con leche (coffee with milk).
Prep Time
45 minutes
Cook Time
35 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Flour, for dusting
- 17 oz (500 g) puff pastry, defrosted for 30 minutes
- 1 egg, beaten
- 2 cups (500 ml) whole milk
- 1 cinnamon stick
- ½ tsp (1.25 ml) vanilla extract
- Peel of ½ unwaxed lemon
- 3 egg yolks
- 6 Tbsp (75 g) white sugar
- 3 Tbsp (22 g) cornstarch
Directions
- Preheat oven to 400°F (200°C).
- On a floured surface, roll pastry until it is about one-eighth inch (3 mm) thick.
- Brush pastry with beaten egg.
- Cut pastry into squares 2 to 3 in (50 to 75 mm) across.
- Place squatres on a baking sheet and bake until golden brown, about 15 minutes.
- Cool pastry squares on a wire rack.
- Filling:
In a large saucepan over medium heat, combine milk, cinnamon stick, vanilla, and lemon peel and bring to a boil. - Reduce heat to low and continue cooking.
- In a medium bowl, beat the egg yolks and sugar.
- Add the remaining milk and cornstarch. Mix well.
- Remove the cinnamon stick and lemon peel from the pot.
- Add the egg mixture and increase the heat a bit.
- Continue stirring until mixture thickens.
- Remove pot from heat.
- Split the pastry squares in half so there are tops and bottoms.
- Place cream filling on bottom halves and replace tops.
- Sprinkle pastries with powdered sugar.
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