Serves 4, as a dessert


1 package frozen puff pastry

2 cups whole milk

6 egg yolks plus 1 whole egg

1/4 cup cornstarch

1 lemon

1 cup sugar


Leave the puff pastry in the box and let it thaw in the refrigerator while you make the lemon custard filling. Pour the milk into a pot over a low flame and add the zest of the lemon. In a mixing bowl, combine 6 eggs with the sugar and the cornstarch. Gradually add a couple of ladles of warm milk. When it is well stirred, pour it into the pot and continue stirring until the mixture thickens.

Spread out the puff pastry and, with a cookie cutter, cut into 1.5" circles. Arrange half the circles on a cookie sheet covered with parchment paper. Top with 1/2 tsp of the lemon filling and cover with another pastry circle, pressing the edges to enclose the custard.

Beat a whole egg and brush the top of each pastry. Sprinkle with regular sugar and bake at 365 ° F until golden brown.

Dust each pastry with powdered sugar and eat it with your hands while still warm.