For the pat: 1) Put the butter between 2 sheets of baking paper and hit it to soften it 2) Mix the flour and butter together, without handling the mixture too much, and form a square pat, then flatten it and place it in the refrigerator for one hour. For the batter: 3) mix all the ingredients together for several minutes, until the mixture is smooth, and then place in the refrigerator for at least 30 minutes, covered in plastic wrap. Finishing step: roll out the batter into a square using a rolling pin, and place the square pat in the centre, in a diagonal position, to make four points. Close the points into the middle and cover the pat completely. 4) Flatten with a rolling pin until it is about 1.5 cm thick 5) Fold the pastry into 3 6) Roll out the pastry again to the same thickness as before, but fold it in 4 this time. Cover the pastry with plastic wrap and put it back in the refrigerator for about 60 minutes. Then get it out of the refrigerator and foldit in 3 and then 4 again. 7) Once you have made the pastry, you should leave it in the refrigerator again for at least 1 hour.
Custard: Heat the milk with the grated lemon rind, but leave a few spoonfuls to one side. In the meantime mix the cornstarch, sugar and egg yolks in a bowl with the spoonfuls of milk, and add the mixture to the milk in the pan when it’s ready. Stir quickly and put the mixture back in the pan on a low heat, stirring constantly. When the custard is ready, pour it into a bowl, leave it to cool and stir it occasionally. Assembly: Spread the pieces of puff pastry with the custard and amarenas and then cover with another sheet of pastry and repeat the procedure. Sprinkle the top with plenty of icing sugar. Put the dessert in the refrigerator until you are ready to serve it.
Recipe by channtall