Miguelitos de la Roda : 5 Steps to Perfect Them
Miguelitos de La Roda is one of Spain’s most beloved pastries. These delicate, cream-filled delights feature flaky puff pastry filled with rich custard cream and topped with a light dusting of powdered sugar. Their crisp exterior and creamy interior make them irresistible.These pastries originated in La Roda, Spain, and became famous in the early 1960s. They were perfected by pastry chef Manuel Blanco, who never lived to see their widespread fame. Today, Miguelitos are a symbol of La Roda’s culinary tradition and can be found in bakeries and roadside stops throughout Spain.
Ingredients
- 1 Sheet of high-quality puff pastry
- 2 cups Whole milk
- 3 Egg yolks
- ½ cup Granulated sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla extract
- 1 tbsp Unsalted butter
- Powdered sugar for dusting
Instructions
- Prepare the Puff Pastry:Preheat your oven to 375°F (190°C). Roll out the puff pastry and cut it into rectangles (about 2x3 inches). Arrange them on a lined baking sheet.
- Bake the Pastry:Bake for 12-15 minutes until golden and puffed. Remove from the oven and let them cool completely before filling.
- Make the Custard Filling:For the traditional custard, heat the milk and vanilla extract in a saucepan over medium heat. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture, whisking continuously. Return the mixture to the saucepan and stir constantly until thickened. Remove from heat, add the butter, and let it cool.
- Fill the Miguelitos:Cut each pastry horizontally and fill with the custard using a piping bag or spoon.
- The Finishing TouchDust the tops generously with powdered sugar for a classic look.