Napoleon Torte (Elsie)

I got this recipe from Betty Warkentin when I was first married.

Pastry
1 cup butter or marg.
2 cups flour
1 egg
1 Tbsp milk

Cut butter into flour until mixture is crumbly. Add milk and egg and mix well. Shape dough into a log with your hands and divide into 8 pieces. Roll out each piece into an 8"(approx.) circle. It should be quite thin.
Gently place on ungreased cookie sheet ( 2 usually fit on one of those big cookie sheets from Costco).
Bake at 400-425 for about 8 or 9 minutes until golden. Cool.

Filling
2 1/2 cups milk
2 eggs
3/4 cup sugar
2 1/2 Tbsp flour

Heat milk in a double boiler until boiling
Mix together sugar,flour and eggs, beat well
When milk boils, stir in egg and sugar mixture .
Cook until mixture thickens stirring constantly.
Remove from heat and cool.
Begin assembling by putting a pastry layer on a plate and spreading with about 1/3 cup of filling.
Top with another layer of pastry and filling ending with the 7th layer of filling.
Crumble 8th pastry layer and spread over top and sides of torte.
Since no one can roll perfect circles of pastry,you'll need to sort of mash the bits that stick out until you have a smooth surface on the sides of the torte. Cover and refrigerate overnight or at least 4-6 hours.