Do you have a sweet tooth? If so, this easy Miguelitos recipe will scratch that itch for you… and then some! I have not included a recipe for the puff pastry because, well because life’s too damn short!
This gorgeous sweet treats look like they’ve taken eons to make, but actually they’re very simple. As long as you buy the puff pastry, you’re pretty much just baking a few squares and filling them with a sweet cream that is super simple to make. Once made they can be stored in the fridge for a day or two as long as you don’t have any strong flavours in there that can taint the flavour.
Ingredients for pastry
- 500 grams of puff pastry, defrosted for half an hour (less if making these in the height of summer)
- A bit of flour for rolling
- One beaten egg
Method for pastry
- Preheat your oven to about 200 C
- Sprinkle the flour onto your work surface and place the pastry on top
- Roll out until about 3 or 4 mm thick
- Brush with the beaten egg
- Cut into squares of 2 or 3 inches across and place onto a baking sheet
- Bake until golden brown – up to 15 minutes
- Remove from the oven and place the squares on a wire rack to cool
- While cooling, make the filling (method below)
- Once cooled… split the squares into half – almost like taking the lid off
- Fill the squares with the filling and replace the “lids”
- Sprinkle with icing sugar and serve, or pop in the fridge
Ingredients for sweet cream filling
- 500 ml of full fat milk (don’t get all jittery about the diet now – have you SEEN these treats?!)
- Six tablespoons of white sugar
- Three egg yolks
- Three rounded tablespoons of cornflour
- One cinnamon stick
- 1/4 teaspoon of vanilla extract
- Peel of half an unwaxed lemon (try not to get pith as well, as that can be bitter)
Method for sweet cream filling
- Put half the milk, the cinnamon stick, vanilla and the lemon rind into a saucepan and gently bring to the boil
- Once the milk boils, reduce the heat to low straight away
- Beat the sugar and egg yolks in a bowl
- Add the remaining milk and the cornflour – mix well (I mix the cornflour in a separate bowl/mug with a teeny bit of milk to dissolve first – it avoids lumps)
- Fish out the cinnamon stick and lemon peel from the saucepan and add the egg/milk mixture to the pan
- Increase the heat a little and keep stirring until the mixture thickens. It needs to be really thick – but don’t stop stirring until it is
- Remove from the heat and nip back to your squares and finish off as above.
You can add fruit and stuff to these too, but then they cease to be Miguelitos. Enjoy!
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.