Ingredients:
1 package of Jovana pastry sheets
100 g butter
500 ml milk
1/3 cup semolina
1/3 cup sugar
1 egg
25 g cold butter
Instructions:
- In a saucepan, combine the milk, 25 g of butter, sugar, and semolina. Heat over medium heat, stirring continuously until it comes to a boil.
- Once boiling, the cream will thicken. Remove from heat immediately.
- Quickly add the beaten egg and stir well to prevent it from cooking in the hot cream.
- Melt the remaining 100 g of butter.
- Take three sheets of Jovana pastry and layer them on top of each other, brushing each sheet with melted butter.
- At one end, place 1/3 of the cream mixture and fold the pastry sheets over to form a package, ensuring the cream does not leak out.
- Repeat this process with the remaining pastry sheets, resulting in three pastries, with one being sufficient for two people.
- Transfer the pastries to a baking tray lined with parchment paper and bake in a preheated oven at 170 degrees Celsius for about 30 minutes.
- Once cooled after baking, dust with powdered sugar and serve with seasonal fruits.
