Miguelitos, Spanish Cream-Filled Pastry Recipe

Miguelitos, Spanish Cream-Filled Pastries
Miguelitos, Spanish Cream-Filled Pastries. (c) Lisa Sierra 2014 Licensed to About.com Inc.
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 32 servings
Ratings (21)

Miguelitos —  or Miguelitos de la Roda — is a light and flaky pastry with cream filling. It was invented in 1960 in La Roda (Albacete) by pastry chef Manuel Blanco, and it was named Miguelito after the inventor’s friend, who was the first to taste it. They are now produced in many pastry shops all over the province of Albacete.

A Miguelito is a very simple pastry, which looks and tastes like it took hours to produce. Fortunately, it is simple to make and takes very little time or cooking skills. Just roll, cut and bake puff pastry sheets and then prepare a simple pastry cream and spoon into the center of the pastry. Dust with powdered sugar and enjoy. 

What You'll Need

  • For the Pastry:
  • 1 pound (500 grams) puff pastry
  • 1 large egg
  • 2-3 tablespoon flour
  • 1/4 cup powdered sugar (to dust)
  • For the Filling:
  • 20 ounces (600 milliliter) milk
  • 8 tablespoon granulated sugar
  • 1/4 teaspoon vanilla extract
  • 3 egg yolks
  • 3 tablespoon corn starch
  • 1 cinnamon stick
  • peel of 1/2 lemon

How to Make It

Prepare the pastry:

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

No-Filling Alternative:

Some cooks prefer to prepare the miguelitos without the cream filling and coat with syrup and honey instead.

  1. To prepare, roll out the pastry dough and cut into squares, coat with egg and bake per instructions above.
  2. While pastry is baking, pour 2 cups (250 milliliter) water, 1 ¼ cups (250 grams) granulated sugar and ¾ cup (250 grams) honey in a saucepan and heat to boiling.
  3. Reduce heat. When pastry is cool enough to touch, dip into syrup and allow to cool on a rack.
  4. Dust with powdered sugar and serve.