Miguelitos: The Spanish Cream Cakes You Will Fall In Love With

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

These crunchy sweet temptations are so appetizing that you will be surprised by them and your cooking skills.

But before we start with the recipe, let's reveal their story: Miguelitos de la Roda are light and crunchy sandwiches filled with cream, coming from the Spanish province of Albacete. The pastry chef named his creation after a friend who first tried them in 1960.

Try to prepare them once and you simply will not be able to resist and not mix them second and third. Miguelitos are everyone's favorite and are much more than just sweet!

Necessary products:

Photo: Iliana Parvanova

(for 6 servings)

Flour 1¼ cup

Salt - 1 pinch

Butter (salted and cooled) - (cup

Chilled water - ½ glass

Low-fat milk - 200 ml

Cinnamon stick - 1 small

Vanilla extract - ¼ teaspoon

Lemon peel - ¼ teaspoon

Yolks - 2 pcs. to break

Granulated sugar - 1½ tbsp

Cornstarch

- 3 teaspoons •

Method of preparation:

Prepare the dough by adding the flour and salt in a large bowl. Add the water to the flour and knead everything into a smooth dough. You can add a little more water than indicated in the recipe. Roughly square the dough, roll the dough into an adhesive film and then cool for about 30 minutes. At the same time, leave a kilogram of butter from the cooled to normalize and soften. Collect all the oil, spread it in a thin layer in a square shape and cool for about 20 minutes.

Roll out and roll the dough into a large rectangle about 1/2 inch thick. Use a little dry flour if necessary. Place the butter in the center of the rectangle and fold the 2 alternate ends on top of each other to make a square of it. Roll the dough back into a rectangle and fold it in three again, then fold the two adjacent ends again to form a square. Wrap the dough in the plastic wrap, cool the dough for another 30 minutes and repeat the procedure and folding steps about 2 to 3 times. The more you repeat this process, the more layers of dough you get when baking. Preheat the oven to 200 ° C and arrange the baking tray with an aluminum sheet.

Spread the dough ¼ inches thick and cut the dough into equal pieces about 2 inches wide. Place the dough on a lined baking tray and spread each square with the beaten egg. Bake the dough for about 20 minutes or until it acquires a light brown color on the surface. Cool the sandwiches.

Meanwhile, pour half of the milk into the saucepan and cook with the cinnamon stick. Add lemon zest and vanilla to the boiling milk and remove from the heat, allow to cool slightly.

Mix the remaining milk, cornstarch, granulated sugar and egg yolks in another bowl until the mixture is smooth and well combined. Add the egg mixture to the milk, mix well and let it heat up again, stirring the cream constantly until it becomes a thick and smooth consistency. Cool the cream to room temperature.

Carefully cut the sandwiches in half with a knife horizontally from the center and then generously fill them with cream. Lightly sprinkle with powdered sugar and enjoy!

Advices:

Photo: Mariana

- To shorten the recipe, you can use ready-made pastry / puff pastry;

- Make sure you carefully separate the egg whites from the yolks so as not to add any shell to the dish.

- The cream for Miguelitos it could be chocolate.

Nutritional information (per serving):

212 calories;

9.8 grams of total fat (5.6 grams of saturated fat, 0.6 g of polyunsaturated fat, 2.8 grams of monounsaturated fat);

83.7 mg cholesterol;

72.9 mg sodium;

89.4 mg potassium;

26.3 g total carbohydrates (0.9 g dietary fiber, 5, 4 g sugars);

4.8 g protein.

Translation from English: Wonderful Taste!