Knead the flour with 1 pinch of salt, 20 g butter and 250 ml cold water with the dough hook of the mixer until smooth. Form the dough into a roll, divide into 4 pieces on the spot and put covered to cool for 1 hour.
For the filling, cut the vanilla bean in half lengthwise and scrape out the pulp. Bring the cinnamon stick, vanilla pulp and pod to a boil in the milk, remove from the stove and steep for 20 minutes. Then remove the cinnamon stick and vanilla bean.
Stir the egg yolks, sugar and cornstarch in a saucepan. Pour the warm vanilla-cinnamon milk to the egg yolk mixture, stirring throughout. Allow the vanilla-cinnamon cream to bubble, stirring constantly, until it thickens. Pour the cream into a suitable bowl, dust with powdered sugar and cool for 2 hours.
Later, cover with plastic wrap and set aside to cool.
Melt the remaining butter, then remove from the heat. Roll out each piece of dough on a floured surface 50×20 cm in size and 1-2 mm thin. Brush the 4 tops of the dough thinly with butter, place one on top of the other and roll up tightly from the narrow side. Twist the dough roll tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Remove the plastic wrap from the dough roll. Cut dough roll into 10 slices. Shape each slice toward the center with your fingers into a dough pocket (like a sack) so that 1 tbsp. of filling fits inside. Late
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