Okay, so I’ve been seeing these “miguelitos” things all over my feed, and they looked so good, I just had to try making them. I mean, puff pastry and sugar? What’s not to love? So, I found what seemed like a simple enough recipe and got to it. Let me tell you, it was a bit of a ride, but worth it in the end.
Getting Started
First, I gathered all my ingredients. Pretty basic stuff, really:
- Frozen puff pastry (because who has time to make that from scratch?)
- Some milk for brushing
- Powdered sugar, a lot of it.
- Regular sugar.
I thawed the puff pastry according to the package. This is crucial – don’t try to rush it, or it’ll be a sticky mess. Trust me, I learned that the hard way once with a different dessert. While that was happening, I preheated my oven to like, I dont remenber, I guess it’s the regular temperature.
The “Fun” Part
Next, I unfolded the pastry onto my counter, which I lightly floured. I cut the pastry into rectangles. Aim for about 2×3 inches. I am not using a ruler.
Then I brushed each little rectangle with the milk. And sprinkled regulat sugar on top.
Baking and Praying
I carefully placed my pastry squares onto a baking sheet. Into the oven they went! I baked them for, the recipe said, but kept a close eye on them. They puffed up all nice and golden, just like I hoped.
The Finishing Touch
Once they were out of the oven and cooled down a bit (patience is a virtue, especially when hot sugar is involved), it was time for the best part. I dusted those babies with a generous amount of powdered sugar. Seriously, don’t be shy with it. It’s what makes them miguelitos, I think.
The Verdict
And that’s it! They were surprisingly easy to make, even for a baking newbie like me. They were flaky, sweet, and just… chef’s kiss. Definitely a win, and I’ll be making these again for sure. Maybe next time I’ll even try filling them with something. Custard, maybe? Or chocolate? Oh, the possibilities!
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