Miguelitos de La Roda is one of Spain’s most beloved pastries. These delicate, cream-filled delights feature flaky puff pastry filled with rich custard cream and topped with a light dusting of powdered sugar. Their crisp exterior and creamy interior make them irresistible.

These pastries originated in La Roda, Spain, and became famous in the early 1960s. They were perfected by pastry chef Manuel Blanco, who never lived to see their widespread fame. Today, Miguelitos are a symbol of La Roda’s culinary tradition and can be found in bakeries and roadside stops throughout Spain.

This article will guide you through making authentic Miguelitos at home. Whether you follow the traditional method or opt for a quick version using store-bought puff pastry and instant custard, this recipe ensures a perfect result.

Ingredients You’ll Need

Traditional Miguelitos

• 1 sheet of high-quality puff pastry
• 2 cups whole milk
• 3 egg yolks
• ½ cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
• Powdered sugar for dusting

Quick & Easy Version

• Store-bought puff pastry
• Instant vanilla pudding or pre-made custard
• Powdered sugar

Both versions capture the classic crispy and creamy balance, with the traditional method yielding a more authentic taste.

Step-by-Step Recipe: How to Make Miguelitos de la Roda

Step 1: Prepare the Puff Pastry

Preheat your oven to 375°F (190°C). Roll out the puff pastry and cut it into rectangles (about 2×3 inches). Arrange them on a lined baking sheet.

Step 2: Bake the Pastry

Bake for 12-15 minutes until golden and puffed. Remove from the oven and let them cool completely before filling.

Step 3: Make the Custard Filling

Heat the milk and vanilla extract in a saucepan over medium heat for the traditional custard. Whisk together egg yolks, sugar, and cornstarch until smooth in a separate bowl. Gradually pour the warm milk into the egg mixture, whisking continuously. Return the mixture to the saucepan and stir constantly until thickened. Remove from heat, add the butter, and let it cool.

Quick Version: Prepare instant vanilla pudding or use pre-made custard.

Step 4: Fill the Miguelitos

Cut each pastry horizontally and fill with the custard using a piping bag or spoon.

Step 5: The Finishing Touch

Dust the tops generously with powdered sugar for a classic look.

Expert Tips for Perfect Miguelitos de la Roda

• Use High-Quality Puff Pastry: Choose a buttery puff pastry for the crispiest texture.
• Chill the Custard: If making the traditional filling, refrigerate it for at least 30 minutes before using.
• Microwave Custard Hack: Save time by cooking the custard in short bursts in the microwave, stirring every 30 seconds until thick.
• Alternative Fillings: Try chocolate cream, coffee-flavored custard, or whipped cream for a variation.
• Storage: Keep in an airtight container in the refrigerator for up to 2 days.

FAQs: Everything You Need to Know

Can I make Miguelitos de la Roda without an oven?

Yes! Use an air fryer at 350°F (175°C) for 10 minutes for a crispy result.

Can I freeze Miguelitos de la Roda?

Yes, but freeze without the filling. Once thawed, add the custard before serving.

How long do they last?

It is best to eat them fresh or keep them in the fridge for 1-2 days.

What’s the difference between traditional and easy Miguelitos de la Roda?

The traditional version uses homemade custard, while the quick version relies on store-bought puff pastry and instant filling.

If you love Miguelitos, you’ll also enjoy these classic Spanish desserts:

Conclusion

Miguelitos de La Roda is a simple yet impressive Spanish pastry that everyone should try making at home. Whether you stick to the classic recipe or take the shortcut version, you’ll enjoy the perfect balance of flaky pastry and creamy filling.

Experiment with different fillings, serve them fresh and enjoy a bite of Spain’s rich pastry tradition.