Bartolillos Madrileños (Madrid Custard Turnovers)

Instructions

1. Make the pastry cream: bring the whole milk, lemon peel and cinnamon stick just to a simmer, then cover and steep off the heat for 10 minutes. In a bowl whisk the egg yolks, granulated sugar and cornstarch until smooth and pale.
2. Strain the hot milk, discarding the lemon peel and cinnamon stick, and pour it slowly into the yolk mixture while whisking. Return to the pan and cook over medium heat, whisking constantly, until thick and bubbling, then keep whisking 1 more minute, about 5 to 6 minutes total. Off the heat whisk in the unsalted butter.
3. Scrape the pastry cream into a shallow dish, press plastic wrap onto the surface and refrigerate until cold and firm, about 90 minutes.
4. Make the dough while the cream chills: mix the all-purpose flour and fine salt, rub in the lard with your fingertips until it looks like coarse crumbs, then add the egg and dry white wine. Knead 4 to 5 minutes until smooth and elastic, cover, and rest at least 30 minutes.
5. Roll the dough on a lightly floured counter as thin as possible, about 2 mm (1/16 inch), and cut 9 cm (3 1/2 inch) squares, rerolling scraps once; you should get about 20.
6. Place a heaping tablespoon (about 30 g) of the cold pastry cream in the center of each square, fold it over corner to corner into a triangle, and press the edges firmly with a fork to seal.
7. Heat the sunflower oil in a deep, heavy pot to 350°F (175°C). Fry 3 or 4 bartolillos at a time, turning once, until puffed and golden, 2 to 3 minutes per batch; drain on paper towels.
8. Cool 10 minutes, then dust with the powdered sugar and a light sprinkle of the ground cinnamon. Serve the same day.