SFOGLIATINA DI CREMA CALDA

( HOT CUSTARD PASTRY )
SIX SERVINGS

FOR THE PASTRY

300 GR FLOUR
150 GR BUTTER
1 GLASS WATER

FOR THE CUSTARD

½ LITER MILK
6 EGG YOLKS
75 GR FLOUR
10 GR DI VANILLA FLAVORING
200 GR SUGAR
200 GR LARGE FRESH STRAWBERRIES