Pastel de Belém

mix flour, salt and water; work the dough until connected.
divide the margarine into 3 portions. roll out the dough, spread 1/3 of the margarine over it and roll it up like a rug.
repeat this operation two more times until the margarine is finished.
at the end let it rest for 20 minutes. then cut the dough into 2 cm thick squares, and place each square on a smooth shape suitable for this type of pastries (it should be as big as those for belém pastels). dissolve the cream-milk sachet in the milk, not too hot. bring the egg yolks beaten with the yellow sugar, the cream-milk dissolved in the milk, the cinnamon stick, the lemon peel, the flour, the cornstarch flour and the vanilla essence to the heat in a water bath until the mixture thickens. let it warm slightly and place a portion of the preparation inside each pan, which fills it, but not too much. take it to the oven, until cooked and toasted. they can be eaten warm or cold. sprinkle them if you like with cinnamon and / or powdered sugar to taste.