Miguelitos Spanish Cream Filled Pastry Recipes

MIGUELITOS: SPANISH CREAM-FILLED PASTRY

Steps:

• Gather the ingredients.
• Heat oven to 400 F (200 C).
• Thaw the puff pastry for approximately 20 minutes. Be sure that you do not allow the pastry to warm up or it will be too difficult to work with. It should still be cold.
• Sprinkle a few tablespoons of flour on a board or marble.
• Using a rolling pin, roll it out to extend the pastry.
• Using a very sharp knife, cut the pastry into squares about 2 inches (4 centimeters) wide.
• Place pastry squares on a cookie sheet.
• Beat the egg and brush each square using a pastry brush.
• Bake on the center rack for 10 to 12 minutes or until pastry is browned on top and crispy. Remove and allow to cool.
• Gather the ingredients.
• Pour half of the milk into a saucepan and add the cinnamon stick, vanilla extract, and lemon peel.
• Heat on high just until the milk boils, then reduce it to low immediately. Pay close attention so you do not scorch the milk.
• In a mixing bowl, beat the egg yolks and granulated sugar.
• Pour in the rest of the milk, as well as the cornstarch, and whisk.
• Remove the cinnamon stick and lemon peel from the warm milk.
• Add the cold milk mixture from the bowl, and stir until it thickens. Remove from stove.
• Loosen the pastry squares from the cookie sheet using a spatula.
• Carefully open up each square like a sandwich.
• Spoon in the cream filling, and replace the top.
• Dust with powdered sugar, using a sifter or sieve.
• Serve and enjoy.