Crispy and delicious dessert 

Ingredients

• 1 of rectangular puff pastry
• Zest of one lemon
• 90 g (1/3 cup) sugar
• 30 g (2 tablespoons) Cornstarch for the cream:
• 400 ml (2 cups) milk
• 4 egg yolks
• 200 ml (1 cup) pre-sweetened whipping cream

Directions:

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

• Preheat your oven to 200°C (390°F).
• Roll out the puff pastry and cut it into squares.
• Place the pastry squares on a baking sheet lined with parchment paper and bake for about 10-15 minutes, or until golden brown. Remove from the oven and let cool.
• In a saucepan, heat the milk with the lemon zest until it begins to boil. Remove from heat and let it cool slightly.
• In a bowl, whisk the egg yolks with the sugar until pale and creamy. Add the cornstarch and mix well.
• Slowly pour the warm milk into the egg yolk mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
• Remove from heat and let cool completely.
• In a separate bowl, whip the whipping cream until stiff peaks form.
• Gently fold the whipped cream into the cooled lemon mixture until well combined.
• Cut the baked puff pastry squares in half horizontally.
• Spread a generous amount of the lemon cream mixture onto the bottom half of each pastry square.
• Place the top half of the pastry square over the cream to create a sandwich.