INGREDIENTS
500 ml milk, 1 tsp vanilla essence, 100 g flour, 150 g castor sugar, salt to taste, 6 egg yolks, 1 packet frozen pastry puffs, 50 g apricot jam, fruits (grapes, strawberries, cherries), icing sugar, for dusting
METHOD
• Heat milk in a small saucepan, until small bubbles appear. Drop in the vanilla essence, remove saucepan from heat and set aside to cool, until just warm.
• In a medium saucepan, stir together the flour, sugar, salt and egg yolks. Beat for a moment; then, gradually whisk in the warm milk.
• Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer the custard to a bowl and allow it to cool, stirring periodically.
• Preheat oven to 200° C. Roll out the puff into a single sheet about half-inch thick. (Take care that the sheet is the same size as a 17×14-inch baking sheet). Place the puff onto the baking sheet, and prick all over with a fork.
• Bake in preheated oven for 28 minutes. Remove from oven and cool the puff on the baking sheet.
• When the puff has cooled completely, transfer them from the baking sheet to a hard surface, and cut lengthwise into three strips of 4–5 inches width.
• Spread a thick layer of custard on one strip. Place the second strip directly over the first and spread the apricot jam over it. Cover the third strip with fruits, and dust on top with icing sugar. Using a sharp knife, cut the puff pastry into eight rectangular portions, and serve.
