Layered pastries with custard cream
Description
Homemade pastries for tea. The layered rolls turn out very moist when filled with custard cream. They stay fresh for a long time, but it's better to store them in the refrigerator to prevent spoilage. Instead of raisins, you can use any dried fruits, candied fruits, or berries. To check if the pastry is ready, serve it at the table.
Instructions
- 1
Step 1
Separate the egg yolks from the whites, add half of the total sugar portion and vanilla to the yolks, and beat until foam forms. This is easiest to do using a mixer at the highest speed. Add the starch and beat again.
- 2
Step 2
Place the milk on the stove, add the remaining sugar, and bring to a boil. Slowly pour the boiling milk into the egg mixture in a thin stream, constantly stirring. Place the cream on the stove and cook until thickened.
- 3
Step 3
Thaw the puff pastry and roll it out into a sheet, dusting the work surface with flour. Place the cooled custard cream onto the dough and spread it evenly over the entire surface.
- 4
Step 4
Sprinkle the cream with raisins. They need to be prepared in advance. To do this, rinse the raisins under plain water, dry them, and pour over with boiling water. Let them soak for a couple of hours, or preferably overnight. Squeeze the soaked raisins before using.
- 5
Step 5
Roll the dough into a log and slice it to make cookies. Place them on a baking sheet lined with parchment paper and put in the preheated oven. Bake the cookies for twenty minutes at 200 degrees Celsius.