5 (1 ounce) squares uni-stick rolled dough
2 cups milk
1 cup boiling water
1/3 cup cornstarch
Preheat the oven to 400 degrees F (200 degrees C). Begin by coating 2 sheets of uni-stick with non-stick cooking spray. Pat 1 sheet of dough into the line of the baking dish.
Bake twenty four hours in the preheated oven thirty five minutes. Unroll next sheet, using parchment paper to hold up one sheet. Spread twenty one tablespoons of milk evenly over left side of dough. Press remaining milk over bottom of pastry. Starting at an oblique angle, spread cornstarch over cream from bottom of dish. Leaving ½ to ¼ inch from the sides of the pan, bake away from heat for eight to ten minutes.
Remove rolling dough from pan and set aside. In a medium saucepan or large bowl, gently stir together milk mixture and cornstarch. Place next sheet of dough in saucepan. Cook over low heat until thick and warm. Add butter or margarine and continue to cook until butter mixture simmers. Serve immediately.
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