How to make
Warm the milk slightly and dissolve the yeast and sugar in it. Sift the flour with a pinch of salt. Add the egg, vanilla and grated lemon peel to it. Pour the milk.
Start kneading, by adding the softened butter from time to time. Put the kneaded dough in a bowl, cover with a piece of cling film and a towel. Heat the oven to 120°F (50°C), turn it off and place the bowl with the dough in it.
While the dough is rising, make the delicious vanilla cream. Pour the milk into a pot, add sugar, flour and egg yolks. Place the pot on the stove and stir, until the cream thickens.
Flavor with two vanilla powders and refrigerate. Divide the risen dough into two equal parts. Roll them into a circle onto a floured surface. Pour the cream on top of one and if desired, arrange fruit from the cherry jam or cherry compote. Cover with the other sheet.
Transfer the Cream Pita onto a baking tray lined with parchment paper. Leave it to rise again for 30 minutes, then spread with milk and sprinkle with sugar granules.
Bake the sweet pita at 360°F (180°C) in a preheated oven with a fan for about 35 minutes, or until it aquires an appetizing color.
Leave the cream pita with vanilla to cool completely before cutting it.
Enjoy!
