Cream Cheese Custard Pastry Ring

I found an interesting pastry puff recipe somewhere back...probably about a year ago. Not sure where I found it ! As usual I won't miss a chance of it. This is quite a large portion of pastry, so you going to need some spacing for the folding process. I'm too not missing a chance to try on the cream cheese custard. I bet it going to be amazing. But something I'll have to confess here, the pastry is overly large and I have used the whole piece of it which is very very wrong. Causing the skin turned out a bit too thick, luckily the crust is still crispy. Of course, I prolong the baking time. However, the inner skin didn't turned out as expected but at least its cooked.*wink* hehe..... 

Ingredients for Pastry Puff Dough :
(for 2 recipes)
390gm  flour
1-1/2 tspn   salt
90gm      cold butter, diced
210ml     cold water
300gm    pastry margarine

Method :
(1) combine flour & salt together into a big bowl, mix well.
(2) rub in butter to became fine crumb.
(3) stir in water till everything combined & turned into soft dough.
(4) leave dough rest for 20 mins, by covering it with a damp towel.
(5) once its ready, place dough onto a slightly floured working table and roll dough out flat by the size of 10x10" length.
(6) place in pastry margarine, cover it by folding in the dough like an envelope and seal nicely.
(7) For further process, please refer the folding method here.
(8) after the folding process, keep dough refrigerated to set before using,

Ingredients for Cream Cheese Custard :
(for one recipe)
250gm  cream cheese, softened
1/2 cup  sugar
3 TB all purpose flour
3 eggs
1 cup  milk (1 to 1-1/2 cup)
2 lemon juice & zest
1 tspn  vanilla essence

Method :
(1) whisk together sugar, eggs, milk & flour into a saucepan till smooth & well combined.
(2) then cook the mixture over a double boiler till thickened.
(3) now, slowly beat the hot mixture into soft cream cheese and beat till smooth & thick.
(4) finally, add in the remaining ingredients till well mixed. Leave cool before keep refrigerated to set..



TO ASSEMBLE :
(1) place pastry dough to slightly floured working table
and roll it out flat & thin at 10x24".
(2) place custard to one side of the pastry as shown in picture on top then roll it up like a swiss roll.
(3) place rolled pastry to baking tray and brush on egg glaze.
(4) bake at preheated oven 195'C for about 30-45 mins.

* Egg glaze : 1 egg yolk + 2 tspn  milk (mix well)

The pastry looks good....just too bad it didn't turned out as expected. Will try the pastry recipe again someday later. Hopefully, it works better the next time. Cheers up :o)

However, the custard is simply irresistible I really can't get enough of it and expecting some dynamic inspirations to come up something extraordinary later. At the time being...just enjoy & have fun !