Ingredients

Method

Start by making the dough for the pastry. Combine the flour, salt, and water in a large bowl and stir until smooth.

Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth.

Roll the dough into a square and spread with the butter, leaving a 1 inch border. Fold the sides of the dough over the butter, so they meet in the middle.

Fold the dough in half, top to bottom and left to right, creating a small square. Wrap in plastic and chill for at least 2 hours.

While the dough is chilling, prepare the custard. In a medium saucepan, whisk together the flour and 1/4 cup of the milk until smooth.

Add the remaining milk, sugar, and vanilla extract, and whisk until well combined. Bring to a simmer over medium heat and cook, stirring constantly, until thickened.

Remove from the heat and slowly whisk in the egg yolks, a little at a time, until fully incorporated. Set aside.

Preheat your oven to 550 degrees F or as hot as it will go. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.

Cut out circles of dough with a round cookie cutter and press them into a muffin tin. Fill each with the custard, until nearly full.

Bake for about 10 minutes, or until the crust is golden and the custard is slightly blistered.

While the pastries are baking, make the syrup. In a small saucepan, combine the sugar, cinnamon stick, and 1 cup water. Bring to a simmer and cook, stirring, until the sugar is dissolved. Remove the cinnamon stick.

As soon as the pastries come out of the oven, brush them with the syrup. Let cool slightly before serving.