1 pk puff pastry
250 g milk
20 g cornstarch
10 g vanilla sugar
1/8 ts vanilla powder
1 pn salt
1 ts rose water (or more, according to taste)
2 fresh figs, cut into wedges
3 ts rose petal jam
oven: 200 deg C, preheated; 15+5 min
pan: 6 muffin molds
Cut circles out of the pastry sheet and place them into muffin molds. Fill half way up with beans. Bake for 15 minutes or until the pastry turns golden. Take out from the oven, discard the beans, bake for another 5 minutes until golden brown. Once the pastry shells are cool, fill them with rose pudding, top with fig wedges and drizzle with rose petal jam.
For the pudding, mix 5 tb of milk, vanilla sugar, vanilla powder, salt and cornstarch until smooth. Bring the remaining milk to a boil. Remove from heat, add the starch mixture, stir well. Bring to a boil again and cook for 30 sec, stirring constantly. Remove from heat and let cool.