Miguelitos
Introduction
Miguelitos are delicate Spanish pastries known for their irresistibly light texture and creamy filling. Originating from La Roda, a small town in Spain’s Castilla-La Mancha region, these golden, flaky treats are made from puff pastry and traditionally filled with rich pastry cream. The result is a dessert that melts in your mouth—crispy on the outside, smooth and velvety inside, and dusted with a snowy layer of powdered sugar. Perfect alongside coffee or as a sweet afternoon indulgence, Miguelitos bring the charm of a Spanish bakery right to your kitchen.
Ingredients
For the Sponge (Starter)
- 5 g (1 tsp) powdered yeast
- ½ tsp honey
- 50 g (⅓ cup) flour (type 0000 or all-purpose)
- 35 ml (2 tbsp + 1 tsp) warm milk
For the Dough
- 10 g (2 tsp) powdered yeast
- 250 g (2 cups) all-purpose flour
- 25 g (2 tbsp) sugar
- 1 egg
- 120 ml (½ cup) milk, lukewarm
- 1 pinch of salt
- 100 g (7 tbsp) unsalted butter, softened
For the Pastry Cream
- 500 ml (2 cups) milk
- 4 egg yolks
- 100 g (½ cup) sugar
- 40 g (⅓ cup) cornstarch
- 1 tsp vanilla extract or ½ vanilla bean
- 20 g (1½ tbsp) butter
For Assembly and Finishing
- 2 sheets puff pastry (about 500 g total)
- Powdered sugar, for dusting
Directions
The most important part is just ahead — click NEXT »»
