Irresistible Cream-Filled Pastries
Ingredients:
For the Dough:
– 500g all-purpose flour
– 100g sugar
– 7g active dry yeast (1 packet)
– 1 tsp salt
– 250ml warm milk
– 2 eggs
– 100g unsalted butter, softened
For the Pastry Cream:
– 500ml milk
– 100g sugar
– 4 egg yolks
– 40g cornstarch
– 1 tsp vanilla extract
– 50g butter
For Brushing:
– 1 egg, beaten
Instructions:
1. Prepare the Dough:
– In a large bowl, combine the flour, sugar, yeast, and salt.
– Add the warm milk, eggs, and softened butter.
– Knead the mixture until you get a smooth, elastic dough (about 10 minutes).
– Cover the dough with a cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Make the Pastry Cream:
– Heat the milk in a saucepan until it just starts to boil.
– In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
– Gradually pour the hot milk into the egg mixture, whisking constantly.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
– Remove from heat, add vanilla extract and butter, and let it cool.
3. Shape the Pastries:
– Roll out the risen dough on a floured surface to about 1 cm thickness.
– Cut the dough into rectangles or triangles.
– Place a spoonful of cooled pastry cream in the center of each piece.
– Fold or roll the dough over the cream, sealing the edges.
4. Final Rise:
– Arrange the shaped pastries on a baking sheet lined with parchment paper.
– Cover and let them rise for an additional 30 minutes.
5. Bake:
– Preheat the oven to 180°C (350°F).
– Brush the pastries with the beaten egg.
– Bake for 15-20 minutes, or until the pastries are golden brown.
6. Serve:
– Allow the pastries to cool slightly before serving.
– Enjoy them warm or at room temperature.
Total Time: Approximately 1 hour 40 minutes
