First prepare the milk cream: pour the milk into a saucepan, add the sugar and vanilla and bring to a boil, then add the cornstarch and the butter and continue to mix until you get a smooth and thick cream.
Pour the cream into a larger bowl, cover with cling film and let it cool.
When the cream has cooled, take the pastry, spread it out on the work surface (on its parchment paper), then proceed as follows: with the blade of a knife, divide the sheet in half vertically and then into 3 parts in the direction horizontal; at this point, in the center of the 3 strips of dough obtained, create vertical cuts leaving 1 cm of dough intact at the edges (above and below the cuts).
Finally, fold the external parts of the dough (those without cuts) towards the center, until the cuts are covered, without however overlapping the 2 side parts.
You will end up with 6 rectangles of puff pastry for each roll: stuffed with cream and black cherry (or nutella), then close each rectangle by bringing 2 of the corners to the center of the long side of the rectangle, so that there is a triangle.
The puff pastry bundles with milk are ready: let them cool, decorate with icing sugar and serve.
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