Pastry Pudding Cutlets
Small snack? Try the pastry pudding cutlets from Spoonsparrow!
Ingredients
- 500 g whole wheat puff pastry
- 40 g liquid butter
- 800 ml milk (3.5% fat)
- 200 ml whipping cream
- 1 vanilla pod
- 10 egg yolks
- 120 g raw cane sugar
- 70 g spelt flour type 1050
- 1 pinch salt
- 1 tbsp powdered sugar from raw cane sugar
Instructions
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1.
Divide the puff pastry into two rectangles and lightly roll each to a baking sheet size (about 30 x 40 cm) as needed. Place one rectangle on a baking tray and prick it several times with a fork. Brush with half of the butter. Cut the second rectangle into 15 pieces, place them on another baking tray, and brush with the remaining butter. Bake both layers in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for 15–20 minutes until golden brown.
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2.
Remove from the oven and let cool completely. Place the entire base on a plate and set it aside in a baking frame.
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3.
For the cream, bring the milk with the cream and the split vanilla pod to a boil. Beat the egg yolks with the sugar in a bowl until creamy, then fold in the flour. Slowly pour the hot milk into the yolk mixture, stir everything back into the pot, and cook over low heat while stirring until the custard thickens (do not boil). Let it cool slightly with occasional stirring, then remove the vanilla pod again. Before the custard sets, spread it over the pastry base, smooth it out, and place the pre‑cut lids on top. Chill for at least one hour. Carefully lift the baking frame and serve the sliced cake dusted with powdered sugar.
