LEMON CREAM FILLED PUFF PASTRIES

Delicate Pastry Sheets Filled with Lemon Cream

Total Time: 2 hours
Preparation Time: 30 minutes
Baking Time: 30 minutes
Servings: 12

In this delightful recipe, we will create delicate pastry sheets filled with fresh lemon cream, a dessert that will become the star of your meals. It is an easy-to-make cake, yet with a remarkable flavor that will bring a smile to the faces of your loved ones. Inspired by my mother's recipe book, this recipe carries a story full of childhood nostalgia, reminding us of moments spent with family.

Ingredients:

*For the pastry sheets:*
- 450 g all-purpose flour
- 250 g butter (preferably at room temperature)
- 100 g granulated sugar
- 2 eggs
- 2 g iodized salt
- 1 packet vanilla sugar
- 200 ml milk
- 1 packet baking ammonia

*For the cream:*
- 500 ml milk
- 4 tablespoons cornstarch
- 1 lemon (juice and grated zest)
- 200 g granulated sugar
- 250 g butter (soft)

Preparation:

1. Preparing the sheets:
- In a large bowl, start by combining the soft butter, granulated sugar, vanilla sugar, and salt. Use a spatula or mixer to achieve a smooth and creamy mixture.
- Gently heat the milk, then add the ammonia. Be careful: if the milk is too hot, the ammonia will clump. It is recommended to use a larger cup to avoid issues.
- Once the ammonia is dissolved, pour it into the butter and sugar mixture. Mix well until homogeneous.
- Begin to add the flour gradually, mixing constantly. Knead the dough until it becomes elastic and easy to roll out. If the dough is too sticky, you can add a little more flour.
- Divide the dough into three equal parts. Roll out each part on a floured surface, obtaining thin sheets.

2. Baking the sheets:
- Preheat the oven to 180°C. Place the sheets on the bottom of a baking tray (or use a special sheet tray, if available) and bake for about 10-12 minutes or until they turn lightly golden.
- After baking, remove the sheets from the tray and let them cool on a wooden countertop.

3. Preparing the cream:
- In a special pudding pot (preferably with double walls), bring the milk to a boil together with the sugar and cornstarch. Stir constantly to avoid lumps.
- Once the mixture becomes a thick pudding, add the lemon juice and grated zest. Let it cool.
- After the cream has completely cooled, add the soft butter and mix well until you achieve a smooth and creamy consistency.

4. Assembling the cake:
- Fill each sheet with the lemon cream, then stack them on top of each other. Cover the cake with plastic wrap and place a weight on top (a tray of similar size or bags of rice) to help bind the sheets together.
- Let the cake chill in the refrigerator for at least 6 hours, but ideally overnight to become more delicate.

5. Serving:
- Cut the cake into squares with a thin, sharp knife. Dust powdered sugar on top for an elegant appearance.
- You can serve the cake alongside a fragrant coffee or herbal tea for a moment of indulgence.

Practical Tips:
- If you desire a more intense flavor, you can add a few drops of vanilla essence to the lemon cream.
- The sheets can be prepared a day in advance and kept covered with a damp cloth to maintain their delicacy.
- If you want to experiment, you can replace the lemon with orange or lime for an equally delicious variation.

Nutritional Benefits:
This cake contains nutrient-rich ingredients such as eggs, which are an excellent source of protein, and butter, which provides healthy fats. Lemon adds vitamin C, essential for the immune system.

Frequently Asked Questions:
- Can I use margarine instead of butter?
Yes, but the taste and texture of the cake may change.
- How can I store the cake?
You can keep it in the refrigerator, covered, for up to a week.
- Is the weight necessary on top of the cake?
Yes, it helps to bind the sheets together and create a perfectly delicate texture.

Possible Variations:
- Instead of lemon cream, you can try chocolate or vanilla cream.
- For a festive look, add fresh fruits on top before serving.

So, gather your ingredients, ask your family to help you, and let yourself be carried away by the magic of cooking! This cake with delicate sheets and lemon cream will surely become everyone’s favorite. Enjoy!

 Ingredients: White wheat flour 450 g, Butter 250 g, Granulated sugar 100 g, Eggs 2 pieces, Iodized salt 2 g, Vanilla sugar 1 packet, Milk 200 ml, Food ammonia 1 packet. FOR THE CREAM: Milk 500 ml, Starch 4 tablespoons, Lemon 1 piece, Granulated sugar 200 g, Butter 250 g.

 Tags:  tender leaves lemon cream