- For the dough
- 500 grams Pastry flour
- 20 grams Yeast
- 50 grams sugar
- 50 grams butter
- 1 egg
- 1 pinch salt
- ¼ teaspoon grated Lemon peel
- ¼ liter lukewarm milk
For the dough: Pour flour into a bowl and create a well in the center. Dissolve yeast and a bit of sugar in some lukewarm milk, then pour into well. Let rise until dough has doubled.
Stir in egg, remaining sugar, butter, almost 1/4 liter (approximately 1 cup) lukewarm milk, salt and lemon zest. Knead until dough begins to bubble. Let the dough rest for 20 minutes.
For the pastry: Heat 50 grams (approximately 2 ounces) of butter, sugar, vanilla sugar and almonds in a pot. Remove from heat, add 2-3 tablespoons of milk and let cool.
Roll out dough on a greased baking sheet.
Spread butter mixture onto dough and let rise for another 20 minutes.
Bake in preheated oven at 200°C (approximately 390°F) for 30 minutes. Remove and let cool, cut into squares then in half crosswise.
For the topping: Prepare vanilla pudding according to package instructions. Use eggs and butter as needed. Fold pudding with stiff whipped cream, as desired. Serve pastries with topping.