NIFLETTES

Niflette was a pastry distributed to orphans?  In Latin, it means “do not weep” and is traditionally made at the time of All Saints.

They remind me of Pastéis de Nata a Portuguese egg tart.

INGREDIENTS

2 packs of pre-prepared puff pastry

250 ml milk

2 egg yolks

70 g sugar

1 tablespoon flour

a drop of vanilla essence

An extra egg yolk

1 tablespoon icing sugar

Instructions

Pre-heat the oven to 180C

Combine egg yolks and sugar in a bowl, then add the flour, and then gradually mix in the milk.

Pour the mixture into a saucepan and put over a low heat, stirring continuously.

When it has the consistency of custard, remove from the heat and allow to cool.

Cut the rolled pastry into rounds using a cutter the size of a drinking glass.

Place half these rounds on baking parchment on a baking tray.

Using a smaller cutter, remove the centres of the other half of the rounds to make rings.

Place one ring on top of each whole round.

Brush with beaten egg yolk.

Place a spoonful of custard on each pastry case.

Place in the oven for 15 minutes, watching carefully.

Remove from oven and dust with icing sugar