Cream Schnit

Filling:

4 Cups Milk

5 tablespoons Flour

4 Eggs

1/4 Vanilla Bean

about 12 tablespoons Sugar

 

Confectionary Sugar for dusting

 

Pastry:

300 gram Flour

250 gram Butter

1 Yolk

1/2 cup Water or Soda

1/4 teas. Salt

1 TBL Vinegar

For Filling:

Bring to boil 2 cups milk, add ¼ cup sugar and vanilla bean.

In a separate bowl, mix flour, egg yolks, and 2 cups cold milk.

Combine the two mixtures very slowly.

Cook on low heat, stirring constantly until thickens.

Beat egg whites, adding 2 tablespoons sugar.

Pour the cooked milk mixture into the beaten egg whites immediately, while still hot.

Mix all pastry ingredients to the dough. Refrigerate overnight.

Divide to two, roll out each and bake on a cookie sheet for 10-12 minute, till golden brown.

Spread on one puff pastry sheet, cover with the second and let cool for a few hours. Cut to squares after completely cooled.

Drizzle with confectionary sugar.

 

If you use store bought puff pastry: bake puff pastry on a cookie sheet according to direction on the Pepperidge Farm box.