Simple Fruit and Cream Strudel

Directions

1. Preheat oven to 325 F.

2. Bake the puff pastry for about 10-15 minutes until well puffed and golden.

Place on wire rack to cool.

3. Pour cream into a small bowl, sprinkle 1/2 packet of pudding mix in, whisking quickly with a fork or whisk.

This mixture will thicken quickly upon standing and can be used straight away, or refrigerated if required later.

4. Use a sharp serrated knife to split the pastry in half horizontally.

5. Using a knife or spatula, spread half the cream mixture evenly onto the “bottom” half of the pastry, then add layer of fruit of choice. Then I like to add the rest of the cream to sandwich the mixture together with the pastry “lid”.

6. Refrigerate until ready to eat.

Just before serving, dust with icing sugar.