Directions: |
Directions:Filling: Beat sugar and eggs together. Warm milk and add to the egg and sugar mixture. Keep aside. In a separate bowl, mix cornstarch with an extra 1/2 c of cold milk. Put the milk, egg and sugar mixture in a double boiler and cook over medium heat. When it starts to thicken, add the corn starch.
Dough: Take 20% of the butter and melt it. Mix into the flour. Add the vinegar water a little at a time and the salt. Make a dough with your hands. Set aside. Mix the remaining butter with a dash of flour and make a square shape. It is very important to handle this dough with your fingertips only as to not transfer heat from your hands. You do not want to warm up the butter. Next, roll out the dough mixture that you set aside on a cold tray. Add a little bit of flour to the surface of the tray beforehand. Place the square of butter into the center of the rolled out dough and wrap it up on all four sides. Sprinkle the surface with a little flour and spread it slowly with the rolling pin. Roll out into a long rectangular shape. Fold the dough into thirds and place into the refrigerator to cool for 10 minutes. Then roll the dough out again, maintaining a rectangular shape, fold into thirds, and chill again. Repeat this process up to 6 times. Keep the butter temperature cold. Finally, divide the pastry dough into two halves and place it into a baking pan. Bake the puff pastry on a baking pan at 450 degrees for 10 minutes until pastry is golden brown. Then bake the other half. Use the first baked pasty as the base. Spread custard mixture on top and then add the other baked pastry sheet on top. Refrigerate for few hours. Sprinkle with powdered sugar and cut into oblong pieces. Enjoy!!! |
This recipe for Grandma Falk's Kremschnaten is from