Pastel de Tentúgal (Egg-Yolk Cream Pastries)

Instructions

1. Knead the flour, water, oil and salt for 10 minutes into a soft, smooth dough. Rub with oil, cover and rest 1 hour.
2. Make the filling: boil the sugar and water without stirring until the syrup reaches 230 F (110 C). Whisk the yolks and whole egg in a bowl.
3. Slowly whisk the hot syrup into the eggs, return everything to the pot, and cook over low heat, stirring constantly, until thick and 160 F (71 C). Stir in the cinnamon, then chill 30 minutes.
4. Flour a clean tea towel on the table. Roll the dough out, then stretch it from the center outward with the backs of your hands until it is nearly translucent and about 20 inches (50 cm) across. Brush with melted butter.
5. Cut into eight rectangles about 6 by 8 inches (15 by 20 cm), and place a heaping spoonful of cold filling along one short edge of each.
6. Fold in the sides and roll up into a cigar, brushing butter between layers. Heat the oven to 400 F (200 C) and place the rolls seam-side down on a buttered baking sheet.
7. Bake 15 to 20 minutes until deeply golden with darker ridges. Cool 10 minutes, then dust with powdered sugar.