Filhoas Stuffed with Pastry Cream

In a bowl, combine the flour, egg, milk, cold water, sugar, and melted butter.

Mix until you get a smooth, creamy batter similar to pancake batter.

Let the batter rest for 10 minutes.

Heat a lightly buttered frying pan over medium heat.

Pour in a small amount of the batter, spreading it evenly.

Cook until set, then flip and cook the other side until lightly browned and dry.

Remove from the pan and set aside.

Repeat until all the batter is used. Set the Filhós aside.

In a saucepan, bring the milk to a boil. Remove from the heat and let it cool slightly.

In another saucepan, mix the sugar and flour.

Gradually add a little of the warm milk, stirring to combine.

Add the egg yolks and the whole egg, whisking quickly to prevent curdling.

Slowly add the remaining milk while stirring constantly.

Cook over medium heat, stirring continuously until the cream thickens and becomes smooth.

Remove from heat, stir in the vanilla essence, and let it cool completely.

Fill each filhoas with the cooled pastry cream.

Fold or roll them up and serve.