There are two ways to deal with this. The easy way, and the traditional way. We’ll go with the tradition first, but let’s be real here, you’re not up to it.
Flatten the pastry dough on 5mm. Using a brush, spread a very thin layer of butter on that surface. Sprinkle some caster sugar evenly, and roll up the pastry dough in a very, very tight roll. And I really mean tight, you basically have to fuse the layers altogether. Put the roll in the fridge for at least 3 hours. Overnight being best. I you want to go the easy way, then don’t do anything with the dough quite now, you’ll just cut shapes in it latter on.
Alright, now for the filling. We’ll start with the creme patissiere. Whisk the egg yolk with the sugar first, until it whitens. Add the vanilla seeds, or the vanilla sugar, whatevs. Add in the flour. In a saucepan, bring the milk to a boil, then pour it over the egg mixture while whisking it frenetically. Pour the result back into the saucepan and – still whisking like a madman – let it thicken over medium heat. Once it’s done, put it away in the fridge until completely cold.
The second part of the filling is made of choux bun dough. So get on with it. In a saucepan, bring the water and butter to a boil. Dump the flour in it, a mix thoroughly with a spatula. You’ve got the “dry” the dough, it means you’ll keep moving it around in the saucepan with the spatula until it forms a soft, moist ball easily. Do that over medium heat, you don’t want to actually cook the dough. Once it’s done, let it cool down before adding (still using the spatula) the egg (or eggs). You must obtain a smooth batter, in which you can now pour in the creme patissiere and the sultanas (which you can have soaked in rhum for a few hours if you like it that way). Mix well, still with the spatula, and you’re set with the filling!
Now, preheat the oven at 180°C.
Alright, back to the puff pastry dough. If you went traditional, you’ve got a thick roll of it in the fridge. Cut 2cm thick discs in it, which you can flatten as 2mm ovals. Drop a large spoonful of filling it each, and seal them up tightly in a calzone kind of shape. If you can’t be bothered with fusing the dough tight, it’s fine, I didn’t and it’s still good. Still, it’s prettier if fused. If you went the easy way, either punch ovals in a premade flat pastry dough, or hack 2cm cubes in the pastry patty. Sprinkle some caster sugar over the finished product, and bake for 20 minutes or until golden brown.
Serve warm (not piping hot, that’s cruel) and enjoy!
Best served with:
It went down really smoothly with a cold orange juice. However, the thing has Italian origins and would be fairly good with coffee or cappuccino.