For the dough
2 cups of water (480 ml)
1 cup of butter (200 g)
2 cups of wheat flour (240 g)
6 eggs
For the filling
3 cups of milk (720 ml)
2/3 cup of sugar (120 g)
1/2 cup of cornstarch (55 g)
3 egg yolks
For decorating
Dried apricots, cherries, and pomegranate seeds
Some leaves of mint
For the dough
2 cups of water (480 ml)
1 cup of butter (200 g)
2 cups of wheat flour (240 g)
6 eggs
For the filling
3 cups of milk (720 ml)
2/3 cup of sugar (120 g)
1/2 cup of cornstarch (55 g)
3 egg yolks
For decorating
Dried apricots, cherries, and pomegranate seeds
Some leaves of mint
Prepare the dough: in a medium saucepan, bring the water and butter to a simmer over medium heat
Remove from the heat, add the flour one at a time, and mix quickly with a wooden spoon until a smooth batter forms
Return the saucepan to the heat and mix until the dough comes together in a ball that releases from the bottom of the pan
Transfer to a bowl and add an egg at a time, beating well with a wooden spoon until the dough is smooth
If desired, beat in a stand mixer for 4 minutes with the paddle attachment for dough
Grease a baking sheet measuring 31 x 45 cm and set aside
Preheat the oven to 200°C (hot)
Place the dough in a large zip-top bag with a flat bottom or piping bag, if desired
Cover the entire surface of the prepared baking sheet with strips of dough well spaced from each other
Bake in the preheated oven for about 35 minutes or until the strips are firm, dry, and golden brown
Remove from the oven and cut two horizontal slices, resulting in three rectangular pieces of dough measuring 31 cm long by 15 cm wide
Set aside
Prepare the filling: in a medium saucepan, mix all ingredients together over low heat, stirring constantly until thickened and heated through
Remove from the heat and let cool, covered with plastic wrap tightly adhered to prevent skin formation
Assemble the dessert: in a rectangular tray, place one of the reserved dough rectangles and top with 1/3 of the filling
Repeat the process with the remaining dough rectangles, ending with the filling
Garnish with dried apricots, cherries, pomegranate seeds, and some mint leaves
Keep refrigerated until serving
254 calories per slice
