Prepare the Milk Base:
Separate the milk: Pour 1 cup (about 200 ml) of milk into a small bowl and set aside.
Heat the milk: Pour the remaining milk (600 ml) into a saucepan. Add the cinnamon stick, orange peel, lemon peel, and 80 g of sugar. Heat over medium heat for 5 minutes, stirring occasionally, until the mixture is fragrant. Remove from heat.
Make the Egg and Cornstarch Mixture:
In the reserved cup of milk, add 4 egg yolks, 1 teaspoon of vanilla essence, and 4 heaped tablespoons of cornstarch. Whisk well until the mixture is smooth and free of lumps.
Combine and Cook the Cream:
Strain the flavored milk: Using a fine strainer, strain the heated milk into a clean saucepan to remove the cinnamon and citrus peels.
Return the strained milk to medium heat and slowly pour in the egg yolk mixture while continuously stirring. Keep stirring until the mixture thickens into a creamy custard (this may take around 5-10 minutes).
Once thickened, remove the custard from the heat and transfer it to a bowl. Cover the surface with plastic wrap (to prevent a skin from forming) and let it cool in the refrigerator.
Prepare the Puff Pastry:
Once the cream is cold, beat it briefly with a mixer for about 1 minute until smooth. Transfer the cream to a pastry bag.
Take the cold puff pastry sheets and divide each sheet into 6 or 9 parts, depending on your desired size.
Assemble the Teresitas:
Pipe the prepared cream filling onto each section of puff pastry.
Brush the edges of the pastry with a little water to help seal.
Roll up each piece of puff pastry with the cream inside, sealing the edges tightly. Press the edges with a fork to ensure they are securely closed.
Place the rolled Teresitas in the refrigerator for about 20 minutes to chill.
Fry the Teresitas:
Heat a large pot of oil over medium-high heat.
Once hot, fry the Teresitas in batches until they are golden brown and crispy, about 2-3 minutes per batch.
Remove from the oil and drain on absorbent paper towels.
Finish and Serve:
While still warm, roll the fried Teresitas in sugar to coat.
Serve warm and enjoy the crisp, flaky pastry with the rich, creamy filling!
Serving Suggestions:
Serve the Teresitas fresh and warm as a dessert or a sweet snack.
Enjoy with a dusting of powdered sugar or a drizzle of chocolate for added sweetness.
Pair with coffee or tea for a delightful treat.
Cooking Tips:
Keep the puff pastry cold: Work quickly with the pastry to ensure it stays cold and puffs up properly when fried.
Don’t overfill: Make sure not to overfill the pastry with cream to avoid bursting while frying.
Sugar coating: Roll the Teresitas in sugar while they’re still warm to ensure the sugar sticks.
Nutritional Benefits:
These are indulgent treats with a rich cream filling, so enjoy them in moderation as part of a balanced diet.
Dietary Information:
Contains dairy and eggs.
Nutritional Facts (per piece, based on 12 Teresitas):
Calories: ~250
Protein: 4g
Fat: 15g
Carbohydrates: 28g
Sugar: 10g
Storage:
Refrigeration: Store any leftover Teresitas in an airtight container in the fridge for up to 2 days. Reheat in the oven to crisp up before serving.
Freezing: It’s best to freeze the filled but uncooked puff pastry. Fry directly from frozen, adding a couple of extra minutes to the frying time.
Why You’ll Love This Recipe:
Quick and Easy: The recipe requires only a few ingredients and steps, making it a simple and fun treat to prepare.
Creamy and Crispy: The combination of the flaky puff pastry and creamy filling is irresistible.
Perfect for Sharing: These are ideal for parties, gatherings, or a special snack at home.
Conclusion
These Cream Teresitas are the perfect treat when you’re craving something sweet and crispy with a creamy filling. Simple to make and delicious to eat, these Teresitas are sure to be a hit with friends and family. Enjoy them fresh and warm for the best experience!
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