Hungarian Vanilla Cream Slice (Vaníliás Krémes)

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Hungarian Vanilla Cream Slice (Vaníliás Krémes)

Ingredients

For the base and top:

• 2 sheets puff pastry

For the vanilla cream:

• 1 liter milk
• 6 egg yolks
• 150 g sugar
• 80 g cornstarch
• 2 teaspoons vanilla extract
• 50 g butter

For topping:

• Powdered sugar

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Instructions

1. Bake the puff pastry sheets at 200°C / 390°F until golden and crisp. Let cool.
2. Heat the milk with vanilla until hot (not boiling).
3. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
4. Slowly pour hot milk into the egg mixture while whisking.
5. Return to heat and cook, stirring constantly, until thick and smooth.
6. Remove from heat and mix in butter.
7. Let the cream cool slightly.
8. Place one pastry sheet in a pan and spread the vanilla cream evenly.
9. Cover with the second pastry sheet.
10. Refrigerate for at least 4 hours.
11. Dust with powdered sugar and cut into squares