Miguelitos

Instructions

1. Make the pastry cream: heat the milk with the vanilla and lemon zest until just simmering.
2. Whisk the yolks with the sugar and flour, pour the hot milk over in a thin stream, then return to the pan and cook over low heat, stirring, until thickened.
3. Let the cream cool completely, covered with cling film pressed onto the surface, then refrigerate for 1 hour.
4. Unroll the puff pastry and cut it into strips about 3 cm wide and 15 cm long.
5. Place a spoonful of cream on each strip, roll it up and pinch the edges firmly to seal.
6. Arrange the rolls on a baking sheet lined with parchment, bake at 200 °C for 15 to 20 minutes until well golden, then dust with powdered sugar as they come out.