I had to try my favorite Hungarian dessert’s Australian version using Bird’s custard powder and frozen puff pastry sheets. It was fine. The homemade version is better!
250g puff pastry
0.5 cup sugar
0.5 cup Bird’s custard powder
2 cups milk
1/3 cup heavy cream
2 tsp vanilla extract
Roll out the puff pastry sheets until they are extremely thin. As thin as you can get them. Cut in half and bake until very light brown. Allow to cool on a cookie rack.
Mix the sugar with the custard powder. Mix in the milk little by little. Add in the cream.
Bring to a boil and thicken. When cooked, stir in the vanilla extract. Distribute onto bottom pastry sheet.
Slice up the top sheet and add the pieces on top of the custard. Top with a simple icing made from icing sugar, milk, and more vanilla extract: if desired. Store in the fridge!