Ingredients
- Pastry:
- 1 (17 1/ oz) pkg frozen puff pastry (2 sheets)
- Custard:
- 1 c sugar
- 2 tbsp flour
- 2 1/2 c heavy cream
- 1 1/4 tsp finely grated zest of 1 lemon
- 8 large egg yolks
- 1/4 tsp salt
- 1 tsp vanilla
- Topping:
- 1 tbsp confectioner's sugar
- 1/2 tsp cinnamon
- Special Equipment:
- 2 - 12 cup muffin pans (1/3 cup) each 2 5/8" wide by 1" deep
Preparation
Step 1
Preheat oven to 450.
Partially thaw pastry just until sheets can be unfolded but dough is still quite stiff.
Gently unfold 1 sheet and cut aong folds, forming 3 equal strips.
Stack pieces and cut stack lengthwise into 12 (1/4" wide) strips, each strip 3 layers thick.
Repeat with remaining pastry sheet.
Turn each triple strip on its side (cut side up) and coil tightly to form a flat 2 to 2 1/2" wide spiral.
On a lightly floured surface, press spiral with heel of your hand to flatten into a 3" round circle (can be rolled between sheets of waxed paper).
Lightly grease muffin cups with melted butter.
Place each round into muffin cup and press into bottom and sides, lining cup to within 1/4" of top (if using larger muffin cups, dough will not reach all the way up sides).
Custard Filling:
Whick together sugar and flour in 3 quart heavy saucepan.
Whisk in remaining filling ingredients and cook over moderate heat, stirring constantly until first bubble appears on the surface, about 10 minutes.
Custard will be thick, transfer to bowl to cool, whisking occasionally until just warm, about 15 minutes.
Fill pastry cups (about 2 tbsp each).
Bake until pastry is deep golden (10-12 minutes), filling may brown.
Cool in pan 10 minutes.
Sift sugar and cinnamon on top.
Serve warm or at room temperature.