For Filling:

Bring to boil 2 cups milk, add ¼ cup sugar and vanilla bean.

In a separate bowl, mix flour, egg yolks, and 2 cups cold milk.

Combine the two mixtures very slowly.

Cook on low heat, stirring constantly until thickens.

Beat egg whites, adding 2 tablespoons sugar.

Pour the cooked milk mixture into the beaten egg whites immediately, while still hot.

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Mix all pastry ingredients to the dough. Refrigerate overnight.

Divide to two, roll out each and bake on a cookie sheet for 10-12 minute, till golden brown.

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Spread on one puff pastry sheet, cover with the second and let cool for a few hours. Cut to squares after completely cooled.

Drizzle with confectionary sugar.

If you use store bought puff pastry: bake puff pastry on a cookie sheet according to direction on the Pepperidge Farm box.