Crempita

Dough:

600g flour

2 eggs

2 tablespoons vinegar or lemon juice

1 teaspoon salt

1 / 4 l water

Butter brick:

500g butter

100 g flour

Crema:

4 egg yolks

250 g sugar

60 g cornstarch

1 l milk

1 packet vanilla sugar

4 egg whites

To sprinkle: powdered sugar

Thaw frozen puff pastry, roll out cookie sheet in size to 2 floors, place on baking sheet and bake in preheated oven at 200 º 25 minutes. The soil from the baking sheet and let cool, brush a puff pastry with cream and the second to set. Sprinkle with powdered sugar.

Cream:

Bit yolks and sugar until fluffy, add the starch and a ladle of milk and stir until smooth, bring the remaining milk with vanilla sugar to a boil, stir in the egg yolk mixture lead and bring to a boil, stirring well. Remove the pan from the heat. Egg whites with 2 tablespoons sugar until stiff and beat in the hot cream stand.

Butter brick: butter, flour and knead to form a rectangular brick and chill.

Dough:

Put flour on a pastry board and make a pit. Egg, vinegar, salt and water and pour in a deviated handle dough. Divide the dough into a ball, cover and let stand for 10 minutes.

Roll the dough into a large rectangle roll lay the bricks of butter to half of the dough sheet (Fig. 1), above fold the other half and press the edges well together. Roll out the dough into a finger-high rectangle of 30 x 60 cm, making sure that the butter does not pass out, then put together three piece above the other (Fig. 2) make and 15 minutes cold. Roll out again and then fold over the other four parts (Fig. 3). The dough for 15 minutes in the fridge. Repeat this procedure twice, that is: Roll out the dough, combine three parts, roll out again and put together four parts. The puff pastry in the refrigerator between all operations rest for 15 minutes. Roll out the dough, according to the recipe, the desired shapes or cut out. Rinse a baking tray with cold water and then place the shaped dough pieces and at a temperature as in the recipe give in to bake.