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On a lightly floured surface, roll out the puff pastry into a 33 cm (13-inch) square and cover with melted butter. Roll up tightly and refrigerate for 30 minutes. Cut into slices.
Thinly roll out each slice and line Portuguese tart pans, then refrigerate.
In a saucepan, combine sugar, cornstarch, egg yolks, egg, milk, corn syrup, vanilla extract, and cinnamon stick. Bring to a boil, simmer until thickened, then strain.
Spoon the filling into the tart pans and bake at 270 °C (525 °F) for 13-15 minutes. Let cool before serving and dust with ground cinnamon.