Travesseiro (Portuguese Custard Pastry)

Step 1

Whisk egg yolks with sugar until pale, about 2 minutes.

Step 2

Mix cornstarch into the yolk mixture until no lumps remain.

Step 3

Heat milk in a saucepan over medium until steaming, 4–5 minutes.

Step 4

Slowly pour hot milk into yolk mixture while whisking constantly.

Step 5

Transfer mixture back to saucepan and cook over medium, stirring, until thick, 3–4 minutes.

Step 6

Stir in vanilla. Pour custard onto a plate and refrigerate 15 minutes.

Step 7

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Step 8

Lay one phyllo sheet on work surface. Brush lightly with melted butter.

Step 9

Spoon 2 tbsp custard along the bottom third of the phyllo sheet.

Step 10

Fold the bottom edge over filling, then roll up tightly like an envelope.

Step 11

Place seam-side down on baking sheet. Repeat with remaining phyllo and custard.

Step 12

Brush each pastry with remaining butter.

Step 13

Bake until golden brown and crispy, 12–15 minutes.

Step 14

Remove from oven and dust generously with cinnamon sugar while warm.

Step 15

Serve within 30 minutes while pastries are still crispy.