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Ingredients  

Puff Pastry

• 650 gr Water
• 1 kg Flour
• 800 gr Margarine for puff pastry (soft texture)

Cream Custard

• 1 L Milk
• 150 gr Wheat Flour
• 40 gr Cornflour
• 12 Egg yolks
• 1 Egg

Sugar Syrup 

• 1 kg Sugar
• 500 gr Water
• 1 Cinnamon stick
• 1 Lemon peel

Preparation

Knead the flour with the water until you get a ball of dough. Let rest for 15 minutes. Roll the dough in a square shape, overlay the margarine in a diamond shape and close the edges so that the dough does not overlap (same technique as for puff pastry). Turn it twice, with 15 minutes of rest between those turns.

Roll the dough to make it thin and brush the entire surface with water. Roll the dough in a tart shape. Cut circles and place them on the moulds. Let rest for 10 minutes. With wet fingers, roll the dough until they rise slightly above the moulds’ limits. Reserve.

For the syrup, you only need to boil all ingredients together for 3 minutes. Reserve.

In a copper pot, prepare your cream custard. Mix 200 ml of milk with the flours and boil the remaining 800 ml in another pot. Slightly heat the flours mixture with the boiled milk and then mix the rest. Cook the mixture (in the copper field) until it thickens.

Remove from the heat and mix with the sugar syrup. Add the eggs and the yolks. Fill in the moulds of puff pastry and cook in the oven at 300º/350º until the dough is golden and the custard is caramelized.

Note: Do not let the filling boil.

*Recipe provided by the Tourism and Hotel Business School of Lisbon, based in the traditional recipes of Maria de Lourdes Modesto