Teresitas Cream Recipe for Holy Week

Directions:
Preparation:
Cream filling:
Heat milk: In a medium saucepan, heat milk with lemon zest until boiling. Remove from heat.
Mix egg yolks and sugar: In a bowl, whisk together egg yolks and sugar until light and fluffy. Add flour and cornstarch, stirring until smooth.
Mixing: Gradually whisk hot milk into egg mixture, making sure to mix well to avoid lumps.
Cook custard: Return mixture to saucepan and cook over low heat, stirring constantly, until thickened to form a custard. Once thick, remove from heat, stir in vanilla extract, and let cool. Cover with plastic wrap to prevent a skin from forming. Baking:
Preheat
oven: Preheat oven to 200°F (400°C). Line baking sheets with parchment paper.
Make the puff pastry: On a floured surface, roll out the puff pastry to about 1/4-inch thickness. Cut into rectangles or desired shapes.
Bake: Place the puff pastry shapes on the prepared baking sheets. Bake in the preheated oven for 10 to 15 minutes, or until puffed and golden brown. Let cool completely after baking.