Kotor krempitas

Ingredients:

Puff pastry

A vanilla pod or 4 vanilla sachets

2 liters of milk

8 egg yolks

31 dag of soft flour

40 dag of sugar

10 dag of butter

Meal preparation:

Roll out three crusts from the puff pastry and bake them on the back of a larger baking sheet. Prick the crust with a fork before baking. Cool the peels. Pour flour into half a liter of lukewarm milk and mix well to obtain a thick, smooth mass without lumps. Beat the egg yolks with sugar, then pour into 1.5 liters of hot milk. Stir and slowly add the milk and flour mixture. Continue cooking with constant stirring until the cream thickens. Now add butter and vanilla, then continue cooking for one minute. Remove from heat and let it cool with constant and gentle stirring. Put half the cream on the first crust, then cover with the second crust. Spread with the rest of the cream and cover with the third layer of puff pastry. Sprinkle the krempita liberally with powdered sugar and carefully cut into rectangular feta.