Sunday, October 11, 2009

Custard Pastries

5dl milk
50g fresh yeast or 2x7g dry yeast
1,5dl sugar
0,5tsp salt
1 egg
1kg flour
150g butter

3,5dl milk
2tbsp flour+2tbsp semolina
3tbsp sugar
2 egg yolks
1tsp vanilla sugar
1 lemon
3o g butter

For making the pastry warm up the milk to the hand temperature.If using the fresh yeast rub it into the warm milk & add sugar & salt.Mix until the yeast is dissolved.Add egg,flour & soft butter.Knead until dough is smooth & elastic.
If using dry yeast then follow the instructions on the packet.
Cover the bowl with dough with clean towel or cling film & let it rise in warm place until doubled in size.
For making the cream whisk the milk, flour,semolina & sugar until smooth.Place it on to the low heat & stir until starts to thicken.Take the cream off the heat & beat in the egg yolks.Put it back on to the heat for little longer until looks nice & creamy,stir all the time.Take it off the heat again ,add vanilla sugar,grated lemon rind & juice.Add butter.Cool the cream completely before using.
Roll out the dough over the floured table.Cut out 8x12cm rectangles & place the teaspoonful of cream in the middle(you can also add a little jam on the top if you like).Place two corners over the pastry & press gently together.Place pastries on to the prepared baking trays & let them rise for ca 10min.Brush with beaten egg & bake in 200C oven 12min.
Sprinkle with icing sugar & serve warm.
From this amount you get 25 pastries.

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