Dutch Tompoezen

for about 8 tompoezen:. Start by making the filling. Bring 350 ml of the milk to the boil. Pour into a different container. Clean the pan where you cooked the milk in. Put in it the egg yolks, the sugar and the flour. Stir. Make it thinner with the 50 ml cold milk (or you can use cream for this). Pour in the warm milk, stir al the time. Bring to the boil, but do stir. Cook it for 3 minutes, whilst stirring al the time. (Somewhere in this recipe you have to put the vanilla extract in) Put the pan in a basin with cold water and leave it to cool, stirring occasionally. The top has to stay smooth. Sprinkle a little sugar on it, this helps to keep a smooth top. You can stir the sugar in when you use the filling. When you prefer a somewhat fluffier filling you can fold in the beaten egg white, shortly before use. (But when using raw eggs, I am always afraid of salmonella. If you do, please make sure you have free range, salmonella free eggs). Roll out the pastry 5 mm thick. Put it on a baking sheet. Use a fork to prick little holes in the dough. Chill before baking. Preheat the oven to 200-225 degrees C. (400-425 degrees F). Put the baking sheet in the middle of the preheated oven and bake for 15-20 minutes or until well risen and golden brown. Leave to cool a little on the baking sheet, and then on the baking sheet cut an even amount of rows (about 4-5 cm). Let these when they feel firm, cool down on a wire rack. Make the icing by placing the sugar in a bowl and gradually add the water (and optional a few drops of food colouring). Beat well with a wooden spoon until the icing is smooth and has the correct consistency to stick on the spoon. Beat a little more until it is shiny. Turn over half of the baked pastry rows, so that the side which was on the baking sheet is on top. Cover with icing. (Do this by putting your knife in warm water before you put on the icing). Leave to dry for 20 minutes. On the other pastry rows, put the filling, about 2-3 cm high. Place the rows with icing on top of it, and cut these bars in peaces of about 8-10 cm. You have to fill these Tompoezen shortly before use, otherwise they will not be crisp anymore. The pastry you can bake in advance, as well as icing the top rows.