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.