Submitted by Sara Winter
Sweet, delicious, and historic, there's no better treat for the season.
What you need:
· 1 package frozen puff pastry
· 1 egg
· 2 cups whole milk
· 3 TB’s sugar, 2 TB’s powered sugar
· 3 teaspoons vanilla
· 5 TB’s corn starch
· 2 TB’s coco powder
· Almond paste (optional)
· Sprinkles (optional)
1. Make the custard.
· In a med saucepan over med heat add, 2 cups whole milk, 3 TB sugar, 1 egg yolk (reserve egg white for later), 5 TB’s of corn starch and 3 teaspoons vanilla.
· Whisk, keeping on heat just till it begins to bubble. Remove from heat and whisk until thick. Set aside.
2. Make the pastry
· Using 2 sheets of frozen puff pastry. Cut thawed sheets into 3-inch by 3-inch squares.
· Slightly stretch ½ of the squares (9) and fit each one into the muffin tin. Try to reach to the top of the cup all the way around.
· Add a slice of almond paste to the bottom of each cup (you can leave this out if you want)
· Scoop custard into each cup, filling it.
· Cut the other 9 squares into circles about 2 &1/2 inches. We used a cup to cut an easy circle. The circle should cover the top of each cup. Lay each circle onto of your custard cups and pinch edges together sealing them together.
3. Brush each cup with egg whites.
4. Bake at 350 degrees until golden brown, about 25 minutes.
5. While they’re baking make icing!
· To make icing, mix 2 Tablespoons powdered sugar, 2 tablespoons unsweetened coco and 2 tablespoons water. (leave out the coco if you want to make vanilla. Add more sugar if you want it sweeter.)
· Scoop icing over each one.
Add sprinkles to make it extra festive or enjoy as is!