Description
A classic Hungarian dessert featuring crisp puff pastry layers filled with a light, airy vanilla custard that melts in your mouth.
Ingredients
- 2 sheets puff pastry
- 1 liter whole milk
- 200 g granulated sugar
- 6 large eggs, separated
- 100 g all-purpose flour
- 50 g cornstarch
- 1 teaspoon vanilla extract
- 100 g unsalted butter
- A pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 200°C and bake puff pastry sheets for 12–15 minutes until golden. Let cool.
- Heat milk in a saucepan until steaming.
- Whisk egg yolks, sugar, flour, cornstarch, and salt until smooth.
- Gradually add warm milk while whisking, then return mixture to heat.
- Cook while stirring until thickened (5–7 minutes).
- Remove from heat and stir in butter and vanilla.
- Beat egg whites to stiff peaks and gently fold into custard.
- Place one pastry sheet in a dish, spread custard over it, then top with second pastry.
- Cool, then refrigerate for at least 2 hours.
- Dust with powdered sugar and slice before serving.
Notes
- Stir custard continuously to avoid lumps.
- Fold egg whites gently to keep texture light.
- Chill well before slicing for clean layers.
- Best enjoyed within 24 hours for crisp texture.
- Use a sharp knife for neat slices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 160 mg
