Caramel Puff Pastry to Rival Baklava
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Materials
10 square puff pastry dough
For the Custard
750 ml of milk
1 glass of sugar
1 cup of flour
1 packet of vanilla
1 tablespoon of butter
1 pack of cream
For Caramel
2 cups granulated sugar
1 tablespoon of butter
1 pack of cream
Fabrication
We take 10 square puff pastry dough.
We divide each square into four.
We get 40 small squares.
We put them all on the tray.
Bake in the oven at 180°C / 356°F for about 35 minutes until golden brown.
We take 750 ml of milk into our pot.
Add 1 cup of sugar and 1 cup of flour to our pot.
Cook on medium heat until it thickens.
Add 1 packet of vanilla and remove from the stove.
We add 2 cups of granulated sugar to our fireproof non-stick pan.
Mix until the sugar dissolves.
Add 1 tablespoon of butter.
Add 1 pack of cream.
When the cream is poured, we mix it until the frozen sugars melt again and take it off the stove.
Take the cooled cream in a deep bowl and add 1 pack of cream into it.
We beat it with the help of a mixer and put it in the freezer bag.
We crumble 5 of the baked puff pastry dough on the floor of my pyrex.
We distribute it evenly.
We pour the cream with the help of a bag so that the puff pastries do not rise from the floor.
Spread the cream with the help of a spatula.
We put 35 pieces of puff pastry on the cream.
We pour our caramelized sugar over the puff pastry while it is hot.
Enjoy your meal.
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