Kue Jepitan

Instructions

1. Add the butter, sugar, egg yolk, flour and salt to a food processor. Pulse together. Add the water and pulse until the dough comes together into a ball.
2. Remove to a floured surface and press together until only lightly tacky, not sticky. Cut into two and wrap both halves in plastic wrap.
3. Chill in the fridge for 1-2 hours.
4. Once the dough is nearly done chilling, preheat the oven to 375 degrees Fahrenheit. Wrap the clothespins in small sheets of foil.
5. Using one half at a time, roll out the dough on a lightly floured surface. Roll it into a rectangle that is about 12x8 inches. Trim the edges with a sharp knife to make them straight. Cut into 1-inch strips.
6. Wrap each strip of dough around a prepared clothespin, ensuring the dough overlaps about ¼ inch. Place on a parchment lined baking sheet with the ends of the strip of dough facing down. Repeat with the second half of the dough.
7. Bake for 18-20 minutes, until lightly browned.
8. Let the cookies cool for 2-3 minutes before gently removing the clothespins. Let them cool the rest of the way on a cooling rack.
9. Add the flour, sugar and milk to a pan. Cook over medium heat while whisking constantly until thick like pudding, about 10 minutes.
10. Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
11. Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
12. Add the flour mixture to the butter one scoop at a time until it is all incorporated
13. Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
14. Use a piping bag fitted with a star tip to pipe the filling into the cooled shells.