Thaw the puff pastry, place the individual slices on top of each other and roll them out together into a rectangle of about 40 x 20 cm. Roll up the dough from one of the short sides. Chill the roll in the freezer until it is very firm but not frozen. Then cut the dough roll into approx. 1 cm thick slices and line small molds with the dough slices. So-called custard tart molds or the depressions of a muffin tray are well suited as molds.
Bring the milk with the butter to a boil in a saucepan. When the milk boils, add the flour mixed with sugar and salt, stirring vigorously. Bring to the boil briefly, then remove from the heat and let cool down a little. Stir in the egg and yolks as well as the vanilla sugar.
Place on the puff pastry in the molds and bake in the preheated oven at 225 to 250 ° C for 8 to 10 minutes. The time should not be exceeded, otherwise the filling may overflow. The top of the pies must be very dark, almost black
Sprinkle with a little cinnamon just before eating.
Ingredients
Print Recipe
Pin Recipe