Cream-Filled Pastry Bites

1. Heat the Milk: Pour the milk into a small saucepan and heat it over medium heat until it starts to steam. Do not let it boil.
2. Mix the Yolks, Starch, and Sugar: While the milk is heating, whisk together the egg yolks, sugar, and starch in a separate bowl until smooth and pale in color.
3. Temper the Egg Mixture: Once the milk is hot, slowly pour about half of it into the yolk mixture while whisking continuously. This will prevent the eggs from scrambling.

Thicken the Filling: Return the tempered yolk mixture to the saucepan with the remaining milk. Continue to cook over medium heat, stirring constantly, until the mixture thickens. It should become a smooth, pudding-like consistency after about 3-5 minutes.
Add Vanilla: Once thickened, remove from the heat and stir in the vanilla extract or vanilla sugar. Allow the filling to cool completely before using it to fill the pastry. You can cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and a pinch of salt.

1. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Add Wet Ingredients: In a separate bowl, whisk together the egg, sour cream, and sugar until smooth. Pour this mixture into the flour and butter mixture.
3. Form the Dough: Mix until a soft dough forms. You can use your hands to bring it together gently, but be careful not to overwork the dough. If it feels too sticky, add a bit more flour, 1 tablespoon at a time.

Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for about 20-30 minutes. This will make it easier to roll out.

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Roll Out the Dough: Once the dough has chilled, roll it out on a lightly floured surface to about 1/4 inch (6 mm) thickness. Use a round cookie cutter or a glass to cut out circles of dough.

1. Fill the Pastries: Place a small spoonful of the cooled cream filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
2. Bake the Pastries: Place the filled pastries on a parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes or until they are golden brown and puffed. The exact baking time will depend on your oven, so keep an eye on them after 20 minutes.
3. Cool and Dust: Once baked, remove the pastries from the oven and let them cool on a wire rack. Dust with powdered sugar if desired.

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