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1
Divide puff pastry into two parts and roll each out into a thin (2-3 mm - 1/8 in thick) square of 30 cm (about 11-12 in), use plain flour to prevent sticking, then trim irregularities
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2
Transfer the pastry square using a roller onto buttered baking sheet of about 32 x 39 cm (about 13 x 16 in), cover with baking paper, put atop a smaller baking sheet to weigh the pastry otherwise it would swell, cool in the fridge for 30 min., or in freezer for 5 min.
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3
Put in a preheated oven at 190 u00b0 C (375u00b0 F) and bake for 10-13 min., take out from the oven, remove the baking and paper sheets, continue baking for about 5 min. until golden brown
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4
Repeat with the second part of the pastry
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5
Combine trims from the first and second part of pastry, roll out into the square, repeat as with previous pastries, in the end you should have 3 pastry sheets from which you need 18 nice squares of 9 cm (about 3 1/2 - 4 in)
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6
Using a large serrated knife, cut into squares of 9 or 10 cm (about 3 1/2 - 4 in), handle carefully the pastry, place squares on each other
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7
Mix egg yolks with sugar, starch, and flour
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8
Slowly mix in hot milk and simmer over the low heat until thick, add flour if necessary
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9
Stir in mascarpone (or butter) and vanilla, cover with a plastic wrap to prevent the skin formation, refrigerate for a few hours
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10
Fill a confectionery bag with the custard and pipe 6-7 equally thick strips on a pastry square
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11
Cover with another pastry square and repeat 4 more times
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12
You should get 3 squares with five layers that are kept in the fridge, when served cut with a serrated knife into 4 smaller squares or 2 rectangles
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13
Sprinkle with sugar
