*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Sheets, frozen puff pastry
                         - dough, thawed
    4       tb           Powdered sugar
    2       pt           Strawberries
                         -----VANILLA CUSTARD-----
    1                    Vanilla bean
    1       c            Half-and-half
    3                    Egg yolks
    2       tb           Granulated sugar
      1/2   c            Whipping cream
   1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift
   powdered sugar over counter before rolling. Cut each sheet into 4 even
   2. Cover baking sheets with waxed paper. Place dough on prepared sheet.
   Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30
   3. Bake dough at 425 for about 5 minutes. Increase temperature to 450 and
   bake for another 3 to 5 minutes until pastries are light, golden and
   puffed. Let cool on wire rack.
   4. Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
   half-and-half. Bring to a boil. Cook over medium-low heat for about 10
   minutes. Remove vanilla bean.
   5. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a
   little hot half-and-half, whisking. Pour this mixture back into saucepan.
   Bring to a boil, whisking constantly until thick and creamy. Do not boil
   or custard will curdle.
   6. Remove custard sauce from heat. Beat until smooth. Whip cream until
   soft peaks form. Add to vanilla custard. Spread over half of the baked
   pastries. Cover with sliced strawberries. Top with second half of
   pastries. Dust with powdered sugar. Serve.
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