For puff pastry with custard, you can have all the ingredients to stock in the house and has quickly bake something, even when an unexpected visitor logs for coffee. Vanilla pudding mix with sugar. The pudding mix with milk until smooth. The remaining milk in a small saucepan bring to a boil and pour. The pudding mix up mixed in to thicken pour the boiling milk and stir about 1 minute. Pour custard into a bowl and place a piece of plastic wrap directly on the pudding to prevent a skin forming.
The bowl make for faster cooling in cold water. Preheat the oven to 200 °. Line a baking sheet with parchment paper, two rectangular sheets puff pastry on top and thaw about 10 minutes. Puff pastry in half crosswise cut, so that you get 4 squares. With a sharp kitchen knife cut a round about 1 inch margin slightly. The edge bend inward. Brush the edges with egg white and thin, firmly press together so that a framework is created, as previously seen in the picture. Whisk egg yolks with milk and brush the edges with it.
Pineapple canned drain well. Puff pastry with custard filling. It does not use all the pudding, so that the custard does not run over the edge. I have kept about 2 tablespoons of pudding. Pineapple chunks spread over the pudding. Puff pastry with custard bake for about 20 minutes on the middle rack until the edges begin to brown.
¤1/2 pt Vanilla pudding mix
¤1 tablespoon Sugar
¤1/4 L Milk
¤2 plates Puff pastry
¤1 tablespoon Milk
¤Quarter Pineapple, canned
4 servings – 162 calories per serving ,20 mins Prep – 45 mins Total