Travesseiro (Portuguese Custard Pillows)

Step 1

Pour 1 cup of milk into a medium saucepan and place it over medium heat until small bubbles appear around the edges and steam rises from the surface, about 5 minutes—do not let it boil.

Step 2

While milk heats, crack 6 eggs over a small bowl, separating the whites from the yolks by letting the whites drip through your fingers into the bowl and keeping the yolks in the shell halves; discard the whites and place the yolks in a separate medium bowl.

Step 3

Add 0.5 cup of granulated sugar to the egg yolks and whisk together using a wire whisk, stirring in a circular motion for 1–2 minutes until the mixture becomes pale yellow and thick, about the texture of soft serve ice cream.

Step 4

Sprinkle 2 tablespoons of all-purpose flour over the egg and sugar mixture, then whisk it in, stirring constantly until no white streaks of flour remain, about 30 seconds.

Step 5

Slowly pour the hot milk into the egg mixture while whisking constantly in a circular motion—pour in a thin stream (like pouring from a measuring cup) to prevent the eggs from scrambling, about 2–3 minutes total.

Step 6

Pour the combined mixture back into the saucepan and place it over medium heat, whisking constantly in a circular motion until the custard is thick enough that a line stays visible when you drag your finger across the back of a wooden spoon, about 5–7 minutes.

Step 7

Remove from heat and stir in 1 teaspoon of vanilla extract and 0.25 teaspoon of ground cinnamon using a wooden spoon, mixing for 15 seconds until evenly distributed.

Step 8

Pour the custard onto a plate, spreading it into a thin, even layer about 0.5 inches thick with a rubber spatula, then place the plate in the refrigerator for 15 minutes to cool.

Step 9

Preheat the oven to 400°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 10

Remove the puff pastry sheets from the freezer and let them sit on the counter for 5 minutes until they are soft enough to cut without cracking but still very cold.

Step 11

Lay one puff pastry sheet flat on a cutting board and cut it into 6 equal rectangles by making one cut down the middle lengthwise and two cuts across the width, creating a 3-by-2 grid of rectangles, each about 4 inches by 4 inches.

Step 12

Repeat the cutting process with the second puff pastry sheet, creating 12 pastry rectangles total.

Step 13

Place 6 pastry rectangles in a single layer on a baking sheet lined with parchment paper, spacing them about 1 inch apart.

Step 14

Spoon about 1.5 tablespoons of cooled custard onto the center of each rectangle, spreading it with the back of the spoon into a mound that leaves a 0.5-inch border of pastry visible on all sides—the custard should not reach the edges.

Step 15

Place the remaining 6 pastry rectangles flat on top of the custard-filled rectangles, pressing down gently so the tops sit flush with the filling.

Step 16

Crack 1 egg into a small bowl, add 1 tablespoon of water, and whisk together with a fork until combined, about 15 seconds—this is the egg wash.

Step 17

Using a pastry brush, paint the top of each pastry pillow with a thin, even coat of egg wash, brushing in one direction across the surface.

Step 18

Place the baking sheet in the preheated 400°F oven and bake for 18–20 minutes, until the pastry is deep golden brown on top and the edges look darker and crispy—watch the sheet around minute 15 to prevent over-browning.

Step 19

Remove the baking sheet from the oven and let the pastries cool on the sheet for 5 minutes until they are cool enough to handle but still warm.

Step 20

Sift 3 tablespoons of powdered sugar evenly over the tops of all 12 pastries by holding a fine-mesh sieve about 6 inches above each one and tapping the handle so the sugar falls like snow.

Step 21

Transfer the travesseiros to a serving plate and serve warm or at room temperature within 2 hours.