By eatmundo · July 7, 2026
🇪🇸AI-generated imageSame ingredients, elsewhere in the world
16 matchesDishes from other countries' kitchens, made from the same core ingredients as Miguelitos de La Roda (Cream-Filled Pastries). The percentage is the share of ingredients the two recipes have in common.
German Cheesecake (Käsekuchen)In Germany · same ingredients· Same technique67%
Mille-feuille: Classic French Custard and Puff PastryIn France · same ingredients67%
Berliner Pfannkuchen / Krapfen (German Jelly Doughnuts)In Germany · same ingredients59%
Miguelitos de La Roda are delicate, square-shaped pastries from the town of La Roda in Albacete, Spain. Made with crisp puff pastry and filled with a luscious, creamy custard, they are traditionally dusted generously with powdered sugar for a truly delightful treat.
According to eatmundo's ingredient comparison, the closest dish to Miguelitos de La Roda from another cuisine is German Cheesecake (Germany): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
First, prepare the pastry cream. In a saucepan, heat 500ml of whole milk with the zest of 1 lemon and 1 cinnamon stick over medium heat until it just simmers. Remove from heat and let infuse for 10 minutes, then strain to remove solids.
- 2
In a separate bowl, whisk together 100g of granulated sugar, 4 egg yolks, and 30g of cornstarch until smooth and pale. This mixture is your base for the cream.
- 3
Gradually pour the warm infused milk into the egg yolk mixture, whisking constantly to temper the eggs. Return everything to the saucepan and cook over medium-low heat, stirring continuously with a whisk or wooden spoon, until the cream thickens and comes to a boil. Keep it at a gentle boil for 1 minute while still stirring, so the cornstarch sets fully and the cream stays thick.
- 4
Remove the pastry cream from the heat, transfer it to a clean bowl, and cover its surface directly with plastic wrap to prevent a skin from forming. Let it cool completely in the refrigerator for at least 2 hours.
- 5
Preheat your oven to 200°C (400°F). Unroll the 2 sheets of ready-made puff pastry. If they are thicker than 4 mm, roll them lightly to 3-4 mm. Cut each sheet into 6 squares of 7x7 cm (3x3 inches), giving 12 squares.
- 6
Place the puff pastry squares on a baking sheet lined with parchment paper, leaving space between them so they can puff. Brush the tops with the beaten egg (your egg wash), keeping it off the cut edges so the layers can rise.
- 7
Bake the empty squares in the preheated oven for 15 minutes, until they are well puffed and deep golden brown. Transfer them to a wire rack and let them cool completely.
- 8
Just before serving, use a serrated knife to split each cooled pastry in half horizontally. Divide the cold pastry cream evenly among the bottom halves, spooning or piping it on, then put the tops back on.
- 9
Dust the filled Miguelitos generously with powdered sugar and serve right away, while the pastry is still crisp. They are best enjoyed on the day they are made.
Frequently Asked Questions
What is Miguelitos de La Roda?
Miguelitos de La Roda are puff pastry desserts originating from La Roda, Spain. Filled with a pastry cream made from milk, egg yolks, sugar, cornstarch and aromatics, they are typically consumed as a sweet treat alongside coffee or tea.
What type of puff pastry is best for Miguelitos, and how should it be prepared?
For optimal flakiness, use a high-quality, all-butter puff pastry. Thaw it if frozen, then roll it out slightly to about 3-4mm thickness before cutting into even squares or rectangles.
How can I ensure the cream filling for Miguelitos is perfectly smooth and lump-free?
Whisk the egg yolks, sugar and cornstarch thoroughly before gradually adding the strained warm milk. Cook over medium-low heat, stirring constantly, until the cream boils and thickens, and let it boil gently for 1 minute. For extra smoothness, you can also pass the finished cream through a fine-mesh sieve.
What are the recommended baking temperature and time for the puff pastry squares?
Bake the empty puff pastry squares at 200°C (400°F) for 15 minutes, until they are deep golden and fully puffed. Watch them closely toward the end to prevent burning.
When should Miguelitos be filled, and how should they be finished with powdered sugar?
Fill the completely cooled puff pastry with the cream just before serving to maintain the pastry's crispness. Dust generously with powdered sugar right before presentation for the best visual and taste experience.
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