Puff pastry with cream

Ready puff pastry is divided into two parts, which are rolled into 0.5 cm thick layers. To Ingredients:

• dough puff pastry - 1 Kilogram
• powdered sugar - 60 Grams
• Butter - 100 Grams
• condensed milk - 50 Grams
• cognac - - To taste
• vanilla sugar - 1 piece
• vanilla sugar - 1 piece

Instructions

The finished puff dough is divided into two parts, which are rolled into layers 0.5 cm thick. Put the layers on a damp towel and cut into pieces of the size you want to get cakes. That the dough is not strongly swelled during baking, we make a few punctures on it. Preheat the oven to 260 degrees. Bake the dough for about 20 minutes. Readiness can be easily determined by lifting one of the corners: if the layer does not bend, then it is ready. The dough is cooled, leveled, and the cuttings are ground. Now make the cream. To do this, it is necessary to maintain the oil at room temperature until softening, and then beat to a lush mass. Gradually we add sugar powder, condensed milk, cognac dissolved in hot water and vanillin. On the cooled layer of dough we put a layer of cream, cover with the second layer, lightly press and once again cover with cream. On top of the cake sprinkled with layered crumbs and powdered sugar.

Servings: 10 pieces