Custard-Filled Danish Pastries

Ingredients:

**For the Pastry:**
– 1 sheet of puff pastry, thawed
– 1 egg, beaten (for egg wash)

**For the Custard Filling:**
– 2 cups whole milk
– ½ cup granulated sugar
– 3 tablespoons cornstarch
– 4 large egg yolks
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter

**For the Garnish:**
– Powdered sugar, for dusting

Instructions:

1. **Make the Custard:**
– In a medium saucepan, heat the milk over medium heat until it is just about to simmer.
– In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
– Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
– Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to bubble.
– Remove from heat and stir in the vanilla extract and butter until smooth.
– Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely in the refrigerator.

2. **Prepare the Pastries:**
– Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
– Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into squares (about 4 inches each).
– Fold each square’s corners towards the center to form a diamond shape. Press lightly to secure.

3. **Fill the Pastries:**
– Place a spoonful of the chilled custard in the center of each pastry.
– Brush the edges of the pastry with the beaten egg for a shiny finish.

4. **Bake:**
– Place the pastries on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed.

5. **Serve:**
– Let the pastries cool slightly, then dust with powdered sugar before serving.

These custard-filled Danish pastries are perfect for breakfast, brunch, or as a delightful dessert! Enjoy your homemade treat.