Arroz con Leche Pastry Cups

Soak rice in enough water to cover for 30 minutes. Drain.

In a large saucepan, heat 1 ½ cups water, cinnamon stick and cloves over medium heat. Bring to a boil and add rice. Continue to boil until most water has been absorbed and rice is tender but not dry.

Add milk, Coffee mate natural bliss Creamer and cornstarch; decrease heat to medium-low and stir until mixture begins to simmer. Add sugar and continue to stir for 5 minutes. Remove from heat and let cool. Mixture will thicken.

Preheat oven to 400° F. Spray 2 muffin pans with nonstick cooking spray.

Unfold pastry sheets onto a working surface. Cut each sheet into 9 squares. Press 1 pastry square onto bottom and up side of each 12 muffin pan cup. Prick the bottom of each pastry puff dough cup 2-3 times with a fork. Brush each pastry puff dough cup with egg. Bake for 15 minutes. Remove from oven and let cool.

Scoop 2 tablespoons of arroz con leche into each cup. Garnish with raspberries and mint leaves. Serve.