Condensed Milk and Lemon Pastries

Ingredients:

400g of puff pastry

flour to sprinkle

300 ml of milk

1 large lemon zest

1 can of condensed milk weighing 397g

4 egg yolks

1 tablespoon of cornstarch

Powdered sugar q.s.

Cinnamon powder q.s.

20 molds greased with butter

Preparation:

1. Sprinkle the countertop with a little flour.

Roll out the puff pastry into a large rectangle.

Roll the dough into a rolling pin and knead well.

With a knife, cut off the ends of the roll.

Cut the roll into slices 1.5 cm thick.

2. Place a round in the center of an aluminum pan.

With your thumbs press the center of the dough, spreading it to the top of the pan so that the edges are thicker.

Repeat the process until the dough is finished.

Place the shapes on an oven tray.

3. In a saucepan, heat the milk and lemon zest.

Stir and bring to a boil.

After the milk has been boiled, strain it into a fine net.

4. In a pot, place the condensed milk, egg yolks and cornstarch.

Stir well with a wire rod until the cornstarch is dissolved.

Gradually add the milk and mix it well.

5. Bring to the heat and cook over medium heat without stopping stirring.

As soon as the cream thickens and without letting it boil, remove from heat.

Divide the cream into the molds without overfilling.

6. Place the tray in the oven preheated to 230ºC next to the top heating element.

Bake for 12 to 20 minutes until the pastries turn golden.

After the blond pastries, remove and unmold.

7. When serving, sprinkle the pastries with powdered sugar and powdered cinnamon.