Miguelitos: Spanish Cream-Filled Pastry
These light, airy Spanish pastries feature a rich cream filling and are finished with a dusting of powdered sugar.
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Instructions
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Preheat the oven to 400 F (200 C).
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Thaw puff pastry for 20 minutes, ensuring it remains cold.
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Roll out the pastry on a lightly floured surface.
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Cut pastry into 2-inch (4 cm) squares and place on a cookie sheet.
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Brush each square with beaten egg, then bake for 10-12 minutes until browned and crispy; cool completely.
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In a saucepan, heat half the milk with cinnamon stick, vanilla extract, and lemon peel until it boils, then reduce heat.
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In a separate bowl, whisk egg yolks with granulated sugar, the remaining milk, and cornstarch.
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Remove cinnamon stick and lemon peel from the warm milk.
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Stir the cold milk mixture into the warm milk until it thickens; remove from heat.
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Split cooled pastry squares horizontally.
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Fill each pastry with the cream, then replace the top.
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Dust with powdered sugar.