
This was very tasty. It was the first time I used a lattice cutter. You roll it over the dough and it makes offset cuts. After that you just pull the sides and the holes open up. It was a little tricky in that the dough stuck together slightly after rolling. I had to manually open some of those holes. This is puff pastry with pastry cream. Recipes for both of those components is in The Baker’s Dozen Cookbook.

Ingredients:
Pastry cream
Puff pastry (I used a “quick” puff pastry rather than the real one that takes several hours to make. I’d imagine both real and store-bought should work here but possibly with different baking times)
To make the dessert (makes 8):
- preheat oven to 375 F
- roll out the puff pastry to 1/8 inch high, and roughly 12 by 16 inches
- cut pastry lengthwise into two 6 by 16 inch rectangles
- cut each rectangle into 2 pieces, one 4 by 16 inches and one 2 by 16 inches
- run the lattice cutter along both 2 by 16 inch pieces
- pull on the long side of each of the lattice cut pieces to open up the holes
- cut each lattice cut piece into 4 and each of the remaining two rectangles into 4 (you should now have 8 bottoms and 8 tops for the pastries)
- on each bottom spread roughly two tablespoons of pastry cream to within a quarter inch of each edge
- place the tops on and press the edges into the bottoms (at this point the pastries may be frozen for up to 3 months)
- bake pastries on an ungreased light-colored aluminum baking sheet for about 20 minutes (add 5 or more minutes if frozen), or until the pastry is browned on the edges and the lattice top is beginning to brown
- place pastries on a cooling rack for 5 minutes