4.5 cups of flour (half a glass, the opening will be reserved)
1 large pack of margarine (medium soft, 250 gr.)
3 tablespoons of yogurt
2 tablespoons of lemon juice
Half a teaspoon of salt
Half a coffee cup of vanilla Powdered sugar (for topping)
FOR CREAM:
1 egg
1 water glass of sugar
3 tablespoons of flour
2,5 glasses of milk
Lemon zest
Vanilla
1/4 small packet of margarine (30 gr.)
Flour is sifted. Add yoghurt, olive oil, lemon juice and salt in the middle and mix. A dough as soft as an earlobe is made with less than 1 glass of water. It is summarized and covered and rested.
Dough as a whole 25-30 cm. It is opened in size and 1 big pack of margarine is placed in the middle and closed like a bundle.
It is floured abundantly and opened only longitudinally. The two ends are brought to the middle and closed again like a book. Let it rest covered and in a cool place for 20 minutes.
Process 3 is applied two more times. (It is rested for 20 minutes in between.)
Finally, 3-4 mm. opens fine. (4 pieces of 20-25 cm2.)
It is divided into four equal parts and two of them are placed on a tray. It is pierced in several places so that it does not swell.
It is cooked to a crisp in a medium temperature oven. After they come out of the oven, a generous amount of cream is applied between them, covered on top of each other and pressed lightly. (Cream is not applied on the top.)
The edges are trimmed by cutting with a knife. Sift vanilla powdered sugar over it.
MAKING THE CREAM:
Put eggs, sugar, flour and lemon zest in a copper saucepan. Gradually add milk. It is cooked by mixing. When warm, add oil and vanilla.
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