Salcedo Coronets

Ingredients

Ingredients: Short crust pastry and puff pastry baking custard egg

Preparation

To make this you use both short crust pastry and puff pastry. After rolling out the short crust pastry to a thickness of half a centimetre, cut it into round shapes of the size the cakes are going to have. On top, in the middle, place a spoon of baking custard which is thicker than normal. On top of this, put a little ground cinnamon and granulated sugar. Then, glaze the short pastry with cold water so the other part of the pastry sticks to it: this is the puff pastry, from which you need to cut another circle, a little large than the one for the base. Squeeze the central part with your thumbs so it goes a thinner. Use your hands to fit this top on to the short crust pastry and join them together with your little fingers. Glaze with egg yolk or beaten egg and put them in the oven on tins moistened with cold water.

Presentation

Serve them hot.