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1
Custard Filling:.
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2
In a heavy saucepan, place the butter, evaporated milk, egg yolks, sugar and flour.
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3
Stir to combine, then cook the mixture on a low fire stirring constantly to prevent scorching.
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4
When the mixture has thickened, remove from the heat.
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5
Sugar Glaze:.
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6
In a medium mixing bowl, put in the confectioners sugar and vanilla.
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7
Stir in enough boiling water to make a glaze of spreading consistently.
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8
Puff Pastry:.
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9
Cut around 3 tablespoons of butter, melt the butter then chill the remaining.
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10
Make a well in the middle of the flour mixture and add lime juice, melted butter then pour in the water.
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11
Mix well, knead the dough a little bit.
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12
With a rolling pin, flatten dough into a rectangular shape.
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13
Place the chilled butter in the middle and fold the corners, right over left, making sure to seal the edges.
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14
Do not handle the dough with your whole hands, only with the finger tips, this way you are transferring little heat onto the dough.
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15
Roll and flatten the dough into a rectangle, we suggest that you roll it on top of a large tray, this will keep the dough cold to avoid the butter from melting inside.
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16
Put the large tray with the dough on top to chill butter inside the dough.
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17
The reason the dough is being chilled is to make sure the butter is not absorb by the dough, by the time you finish this process your dough will have a thin sheet of butter on each layer.
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18
After 10 minutes, remove dough from freezer, fold again right over left and roll and flatten again with a rolling pin to form another rectangular shaped dough.
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19
Repeat this process 4 times.
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20
Cut into rectangle shape.
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21
Preheat oven to 450 degrees.
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22
Bake the dough for about 10 to 15 minutes or until crust is golden.
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23
Cool completely.
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24
Cut puff pastry in half to insert custard filling.
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25
Pour glaze over the top.
