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Dutch Tompoezen
for about 8 tompoezen:

400 g frozen puff pastry, defrosted

about 200 g icing sugar, sifted
approx. 2 tablespoons hot water
a few drops of red food colouring (optional)

400 ml whole milk
pinch of salt
4 egg yolks
60 g sugar
40 g plain flour
1 egg white, beaten (optional)
vanilla extract

Start by making the filling. Bring 350 ml of the milk to the boil.
Pour into a different container. Clean the pan where you cooked
the milk in. Put in it the egg yolks, the sugar and the flour.
Stir. Make it thinner with the 50 ml cold milk (or you can use
cream for this). Pour in the warm milk, stir al the time. Bring to
the boil, but do stir. Cook it for 3 minutes, whilst stirring al
the time. (Somewhere in this recipe you have to put the vanilla
extract in) Put the pan in a basin with cold water and leave it to
cool, stirring occasionally. The top has to stay smooth.

Sprinkle a little sugar on it, this helps to keep a smooth top.
You can stir the sugar in when you use the filling. When you prefer
a somewhat fluffier filling you can fold in the beaten egg white,
shortly before use. (But when using raw eggs, I am always afraid
of salmonella. If you do, please make sure you have free range,
salmonella free eggs).

Roll out the pastry 5 mm thick. Put it on a baking sheet. Use a
fork to prick little holes in the dough. Chill before baking.
Preheat the oven to 200-225 degrees C. (400-425 degrees F). Put
the baking sheet in the middle of the preheated oven and bake for
15-20 minutes or until well risen and golden brown. Leave to cool
a little on the baking sheet, and then on the baking sheet cut an
even amount of rows (about 4-5 cm). Let these when they feel firm,
cool down on a wire rack.

Make the icing by placing the sugar in a bowl and gradually add
the water (and optional a few drops of food colouring). Beat well
with a wooden spoon until the icing is smooth and has the correct
consistency to stick on the spoon. Beat a little more until it is

Turn over half of the baked pastry rows, so that the side which
was on the baking sheet is on top. Cover with icing. (Do this by
putting your knife in warm water before you put on the icing).
Leave to dry for 20 minutes. On the other pastry rows, put the
filling, about 2-3 cm high. Place the rows with icing on top of
it, and cut these bars in peaces of about 8-10 cm.

You have to fill these Tompoezen shortly before use, otherwise they
will not be crisp anymore. The pastry you can bake in advance, as
well as icing the top rows.


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