White Pita

Ingredients for 1 servings:

• 350 g flour
• 1 egg(s)
• 100 g margarine
• 150 g sugar
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 5 tbsp milk
• 500 ml milk
• 1 packet of vanilla sugar
• 150 g sugar
• 4 tbsp flour
• 3 tbsp milk
• 130 g margarine

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Layer cake with filling

For the dough: Mix 350g flour, egg, 100g margarine, 150g sugar, baking powder, vanilla sugar, and 4-5 tablespoons of milk into a smooth dough. Divide the dough into thirds and roll out into 3 equal-sized sheets. Don’t roll out too thinly! Bake the sheets one after the other in a preheated oven at 175°C for about 13-15 minutes until lightly browned. Don’t worry: the sheets will be quite hard after baking. For the filling: Mix 4 tablespoons of flour with about 4 tablespoons of the 500ml milk and the remaining 2-3 tablespoons of milk in a cup. The mixture should be stiff to viscous. Now bring the remaining 500ml milk, vanilla sugar, and 150g sugar to a boil in a saucepan, stirring constantly. Once the sugar is completely dissolved, bring to a boil again and slowly stir in the flour-milk mixture. Stir well to avoid any lumps. Bring the mixture to the boil for a few minutes while stirring. As it boils, the mixture will gradually stiffen. Do not let it get completely stiff, as the mixture will stiffen even more when it cools. Allow the mixture to cool. In the meantime, beat the 130g margarine until fluffy. When the milk and flour mixture has almost cooled, stir the fluffy margarine into the mixture a spoonful at a time. Stir well all the time! Spread half of the mixture on the bottom layer, place the second layer on top and spread the other half. Place the last layer on top and sprinkle with icing sugar the next day. Important: Bake the cake the day before, as the pastry sheets need to soak in. If lumps form in the cream, it’s not a problem as you won’t notice them when eating.