Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour

Servings: 32



  For the Pastry:

1 (17 1/3-ounce.) package puff pastry, 2 sheets, thawed

1/4 cup of confectioners sugar for dusting

1 large egg

2 to 3 tbsp all-purpose flour

  For the Filling:

3 large egg yolks

3 tbsp cornstarch

1 stick cinnamon

1/2 cup of granulated sugar Peel

1/2 lemon

1/4 tsp vanilla extract

2 1/2 cups of Milk



Prepare the Pastry:

Collect the things you need.

Put the oven on 400 F (200 C).

It takes about 20 minutes for the puff pastry to thaw. Make sure the pastry doesn’t get too warm, or it will be hard to work with. Still, it should be cold.

Spread a few tbsp of flour on a board or a marble.

Roll it out with a rolling pin to make the pastry longer.

Cut the pastry into squares about 2-inches (4 cm) wide with a very sharp knife.

Put squares of pastry on a cookie sheet.

Beat the egg, then paint each square with a pastry brush.

Bake on the middle rack for around 10–12 minutes or until the top of the pastry is browned and crisp. Take it out and let it cool.

  Prepare the Filling:

Collect the things you need.

Pour half of the Milk into a pot and add the lemon peel, cinnamon stick, and vanilla extract.

Heat on high until the Milk boils, and then turn the heat down to low. Observe so you don’t burn the Milk.

The egg yolks and sugar are combined in a bowl for mixing.

Pour the rest of the Milk and the cornstarch into the pan and stir.

Take the cinnamon stick and lemon peel out of the already-warm Milk.

Add the milk mixture from the bowl, which was kept cold, and stir until it gets thicker. Remove from stove.

  Assemble the Miguelitos:

Use a spatula to lift the pastry squares off the cookie sheet.

Open each square carefully, like a sandwich.

Put the cream filling inside, and then put the top back on.

Use a sifter or sieve to sprinkle powdered sugar over the top.

Serve, and have fun.