Ingredients

¾ kg puff pastry
Flour
1 yolk
2 cups of peaches in syrup “Efi” or “Saric”
Blackberries
For the cream preparation
½ cup milk
3 yolks
1 teaspoon vanilla
120 gr sugar
40 gr starch (dissolved in ¼ cup of cold water)

Preparation

1- In a flat surface lightly spead with flour strech the puff pastry till a 3 mm of thickness

2- With a mould (for biscuits circular shape) cut the pastry and with another smaller mould mark a circle in the centre without cutting it.

3- Glaze the circles with yolk and bake in a 180ºC oven for 30 min or till they raise and look golden.

4- Remove from oven and with a knife cut the centres out, leave to chill.

5- Fill with the cream and decorate with peach slices and a blackberry in the centre.

6- To make the cream boil the milk and vanilla.

7- Whip the yolks and sugar. Add starch

8- Pour the boiling milk on the yolk preparation and cook in a low heat stirring till it thickens.