Lauren Acevedo from Lolly's Bakery made Lollitas, impressive looking but easy to make Spanish pasteries. For more information on Lolly's Craft Bakery or to place a to-go order for Lollitas, fruit tarts, personalized cookies or any of Lolly's baked goods, visit www.lollysnashville.com, and follow Lolly's Cookies on Facebook.
LOLLY'S LOLLITAS
INGREDIENTS
1 sheet puff pastry dough (homemade or store bought)
2 cups whole milk
1 teaspoon vanilla paste or vanilla extract
1 cinnamon stick
2 peels of lemon rind
6 large egg yolks
2/3 cup granulated sugar
powdered sugar for dusting
DIRECTIONS
Lay out one sheet of puff pastry on lightly floured surface. Cut into squares.
To Make the Cream Filing
Pour milk into a saucepan and add the lemon rind, vanilla paste, and a stick of cinnamon (optional). Slowly bring the milk to a boil while stirring constantly. Be careful not to scorch the milk. After the milk has arrived at a gentle boil return to low heat and set aside.
In a mixing bowl or in your standing mixer, beat the egg yolks and sugar until you get a bright yellow homogeneous creamy mixture. Add the cornstarch to the creamed egg yolk, mix then add sugar and whisk vigorously until you arrive at a smooth creamy paste. Slowly pour in half a cup of the warm milk into the creamed egg yolks and stir gentle to "temper" the mixture. After you have tempered the mixture slowly strain in the rest of the warm milk and whisk. Clean the sauce pan and return it to medium heat. Pour the contents of the bowl (milk plus creamed egg yolks and corn starch) into the sauce pan and whisk continuously as the mixture begins to thicken. Be sure to whisk the cream thoroughly at this point to prevent the formation of clumps. After the mixture has thickened sufficiently (roughly 3-5 mins) pour the mixture into a glass bowl and seal the cream with plastic wrap. It is important to ensure the plastic wrap is touching the cream and there is no air in the bowl. Place the sealed mixture in the refrigerator and allow to cool for a minimum of 4 hours.
Bake the puff pastry at 425 degrees for 8-10 minutes, pastries will be golden on top.
Put cream in a piping bag and pipe the cream in the middle of the puff pastry. Dust with powdered sugar to finish.
